Our Venison Diced is extremely versatile and easy to prepare. Simply slow-cook to enhance the full, delicious flavour.
Heat the olive oil in a frying pan; sauté the onions and garlic until transparent. Increase to high-heat and pan-fry the diced venison with the paprika, thyme, and pepper until lightly browned. Reduce to a medium/high heat and sauté the bacon and vegetables until soft.
Add the cranberries, tomato paste, red wine, vinegar, lemon zest, mustard, and stock. Bring to the boil. Reduce the heat, cover, and simmer for 1 hour, or transfer to a casserole dish in a moderate oven and cook for 1 hour. If necessary, thicken with cornflour solution and return to the heat for a couple of minutes.
Stir in the lite sour cream before serving. Serve with rice or potatoes.
Tip - this makes a great pie filling and is excellent when cooked in a crockpot.
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