With twice as much iron as beef and lamb, organic venison is a nutrient-rich addition to a balanced diet. It is also a valuable source of the essential omega 3 fatty acids which are typically found in oily fish.
Slow cook: Preheat oven to 170°C (150°C fan/gas mark 3). Toss in a little seasoned flour. Heat oil in a casserole dish and fry over a medium heat until well-browned. Add seasonal vegetables and cook for 5 minutes. Add 400ml of stock, wine and cover. Pop in the oven and cook for about 2 hours, until the meat is tender. You may need to top liquid during cooking if required. Heat a little oil in a pan until searing hot.
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