Venison Ragout with Bacon and Cranberries

By Silver Fern Farms
Venison Ragout with Bacon and Cranberries
Preparation Time
Cooking Time
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  • 1 pack of Silver Fern Farms Venison Diced
  • 1 Tbsp olive oil
  • 2 onions, diced
  • 2 cloves garlic, crushed
  • 1 tsp ground paprika
  • ½ tsp dried thyme
  • Freshly ground black pepper
  • 1 rasher of lean bacon, finely diced
  • 1 cup each: diced peeled carrot, leek, and celery
  • ⅓ cup cranberries or cranberry jelly
  • 1 Tbsp tomato paste
  • 100 ml red wine
  • ½ Tbsp vinegar
  • Zest of ½ lemon
  • 1 Tbsp of Dijon mustard
  • 100 ml reduced-salt beef stock
  • 1 Tbsp cornflour mixed in cold water
  • 2 Tbsp lite sour cream


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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