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Wild Ayrshire Venison Stew (500g)

This stewing meat comes from venison supplied by local Ayrshire stalkers. We hang it on the bone for up to a week and it is then prepared in house by our Master butchers. Our hand-trimmed and diced fore-quarter are still delicate and tender. In order to promote a wild natural resource and also for its superior delicate taste and texture, we only prepare the finest wild Scottish roe deer; a completely different beast, literally and figuratively, from the farmed red deer that is usually offered.

Venison stewing meat is an ideal low fat, high protein meat for a slow-cooked stew or casserole. Great for days when you have a little time but less energy; put it together and let it do its thing.

£6.99

Wild Ayrshire Venison Stew (500g)

Description

This stewing meat comes from venison supplied by local Ayrshire stalkers. We hang it on the bone for up to a week and it is then prepared in house by our Master butchers. Our hand-trimmed and diced fore-quarter are still delicate and tender. In order to promote a wild natural resource and also for its superior delicate taste and texture, we only prepare the finest wild Scottish roe deer; a completely different beast, literally and figuratively, from the farmed red deer that is usually offered.

Venison stewing meat is an ideal low fat, high protein meat for a slow-cooked stew or casserole. Great for days when you have a little time but less energy; put it together and let it do its thing.

Additional information

Weight0.5 kg
Shelf Life

Minimum of 4 Days on Delivery

Packaging

Carefully packed in a protective atmosphere by our team for freshness

Cooking Tips

A stew and a casserole are interchangeable; stew being a method and casserole being a pot. For clarity's sake, we can say a stew gets done on the stovetop but a casserole is cooked in the oven. Stewing almost invariably uses small pieces of meat rather than a joint or large cut. The liquid covers the ingredients and is served as part of the dish. Most stews have browned ingredients but there are certain instances when they are not. Browning does not seal in flavour juices nutrients or any other such nonsense. It simply adds lots of lovely flavours and a good colour for the final dish.

Venison is a very lean meat so stewing is an ideal method of cooking it. Go for rich earthy flavours such as red wine woody herbs wild mushrooms and berries. These flavours are not requisite for venison but they do suit it well especially in a cold-weather casserole. Keep it low key by serving with a baked potato. Allow at least 90 minutes for a good stew; low and slow is the way to go. Longer is better so that the liquid can reduce down to something that coats the back of a spoon. And lovingly swathes mashed potato. Essentially other than tenderising the meat it is about reducing the whole lot down until it makes you go weak at the knees.

Pack Size

500g Venison Stew

Servings

3-4