Winter is the time for tasty casseroles, and you can’t beat our meltingly tender prime diced venison. It is perfect for casseroles, pies and soups.

Venison in beer (serves 6)

1 kg diced venison

1 head of celery

2 tblsp black treacle 

570 ml dark ale

300ml good stock

Seasoned flour and butter for browning

Chop up celery and brown lightly. Roll venison in seasoned flour and brown all over. Remove to casserole. Dissolve the treacle and stock in pan juices. Add ale and celery. 180 degrees for 2 hours. You can add any other root vegetables you have available. 

Venison with Apricots (serves 6)

1 kg diced venison 

50g butter

1 medium onion chopped

4 carrots sliced

1 tblsp cornflour

450ml apricot juice or white wine

125g dried apricots

1.2dl plain yoghurt

Flour seasoned with salt, ground pepper and crushed juniper berries

Trim venison pieces into cubes. Coat in seasoned flour. Melt butter in deep frying pan and brown on all sides. Remove from pan. Fry onion until soft. Blend cornflour with juice/wine until smooth, add to pan and stir until thickened. Add venison, carrots and apricots. Cover and simmer until meat is tender or casserole in the oven at 180 degrees. Stir in yoghurt just before serving.