At Daylesford we are very proud to have the first and largest red deer herd certified organic by the Soil Association. This diced venison farmed organically on our Staffordshire estate in Wootton.
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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