_edited_j.jpg)
Cowal Deer Diced Venison is a versatile and flavorful cut, perfect for slow-cooked dishes that allow the rich, gamey taste to shine. Carefully prepared from prime cuts, this diced venison is lean, tender, and packed with natural goodness.
Sourced in Cowal and processed in their own larder, this meat offers a true taste of the Scottish countryside with zero food miles. It's a healthy choice too — high in protein, low in fat, and rich in essential vitamins and minerals.
Diced venison is ideal for hearty stews, casseroles, and pies. When slow-cooked, the meat becomes beautifully tender, absorbing the flavors of herbs, spices, and sauces. Pair it with robust ingredients like juniper berries, red wine, or root vegetables for a warming, comforting meal.
Available at Croots Country Store, Cowal Deer Diced Venison is a fantastic option for those seeking a healthy, sustainable, and locally sourced ingredient for their next culinary creation. If you have specific requests or need cooking advice, Joe Croot is always on hand to help.
PRICE CURRENTLY £12.80 PRE KG
COWAL DEER VENISON CASSEROLE
Cooking Cowal Deer Diced Venison is simple and rewarding, especially when slow-cooked to achieve melt-in-the-mouth tenderness. Here's how to prepare it perfectly:
Ingredients
- Cowal Deer Diced Venison
- Olive oil or butter
- Salt and freshly ground black pepper
- Onions, garlic, and root vegetables (carrots, parsnips, etc.)
- Fresh rosemary, thyme, or bay leaves
- Red wine, beef stock, or ale for braising
- Tomato purée (optional for added richness)
Method
-
Preparation:
- Remove the diced venison from the fridge at least 30 minutes before cooking to reach room temperature.
- Pat the meat dry with a paper towel to help it brown better.
- Season with salt and pepper.
-
Browning the Meat:
- Heat a large, heavy-based pot or casserole dish over medium-high heat.
- Add a splash of olive oil or a knob of butter.
- Brown the diced venison in batches, ensuring not to overcrowd the pan. Cook for 3-4 minutes per batch until golden brown on all sides.
- Remove the meat from the pan and set aside.
-
Building the Flavour:
- In the same pan, add chopped onions, garlic, and root vegetables.
- Cook for 5-7 minutes until softened.
- Stir in tomato purée (if using) and cook for another minute.
-
Braising:
- Return the browned venison to the pan.
- Add fresh herbs and pour in enough red wine, beef stock, or ale to cover the meat.
- Bring to a gentle simmer, then cover with a lid.
-
Slow Cooking:
- Cook on a low heat for 2-3 hours on the stovetop or in a 160°C (320°F) oven until the venison is fork-tender.
- Stir occasionally and add more liquid if needed to keep the meat moist.
-
Finishing Touches:
- Season to taste and remove any herbs before serving.
Serving Suggestions
Diced venison pairs beautifully with:
- Creamy mashed potatoes
- Buttered greens
- Crusty bread for mopping up rich sauces
- A sprinkle of fresh parsley for a vibrant finish
Top Tips
- For extra depth of flavor, marinate the diced venison in red wine, garlic, and herbs for a few hours or overnight before cooking.
- If using a slow cooker, cook on low for 6-8 hours or high for 4-5 hours.
Enjoy your Cowal Deer Diced Venison — a rich, hearty, and locally sourced addition to your home-cooked meals.