Slow-Cooked Venison with Red Wine and Rosemary

Order Venison from Gamefresh

Courtesy of Waitrose

Recipes with Venison from Game Fresh Linlithgow

serves 6

Venison is rich and full of flavour, and makes a hearty, warming stew. Serve stirred through wide-ribbon pasta.


  • 3 tbsp olive oil
  • 2 x 340g packs Waitrose Diced Venison
  • 1 large carrot, finely chopped
  • 1 large onion, finely chopped
  • Leaves of 1 large rosemary sprig, chopped
  • 4 tbsp Waitrose Italian Double Concentrated Tomato Purée
  • 500ml red wine
  • 500ml chicken stock

Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Transfer to a plate then repeat with the remaining meat. Set the venison to one side.

Place the carrot and onion in the pan and cook for 3 minutes, or until the vegetables are beginning to soften. Add the rosemary and tomato purée, and cook for a further 2 minutes, stirring from time to time.

Return the meat to the pan, add the wine and stock then bring to the boil. Reduce to a gentle simmer, then cover and cook for 1½ hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes until the sauce is reduced, stirring as necessary.

Using the back of a spoon, roughly break up the diced venison. Check the seasoning and serve stirred through fresh Waitrose Basil Pappardelle.