1kg wild venison 2 T flour 2 onions
1 clove of garlic 5-6 med pcs of pumpkin 1/2 c mushrooms
1/2 c sliced carrots 1/2 c peas 1 tin tomatoes in juice
2 t beef stock 1 T tomato paste 1 pkt veg soup
1 1/2 t mixed herbs 1 T worcestershire sause salt & Pepper
1/2 c white wine 1 1/2 c water (approx)
Cut wild venison into cubes, put in a large casserole dish and mix in flour. Add onions, garlic, diced up vegetables and tinned tomatoes. Mix together the beef stock, Worcestershire sauce, soup, herbs, paste, salt and pepper with wine and water. Pour mix over meat and cook in a moderate oven (180 c) for 3 hours, stirring occasionally.
Serve with rice, garnished with parsley.
Serves for 6
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"Our son works for Tristram European car dealership in Auckland. He was given a range of your game meat products as a Christmas gift from their major parts supplier. We have really enjoyed your wild pork mince and bacon, and have yet to try your salami. They were amazing! My husband and I are keen and knowledgeable cooks and meat-eaters, and we are very impressed with the overall quality of your meats. They smell clean, cook clean, and the flavour is superb. These days it is very hard to find meat that doesn't release liquid on cooking and your meat is the best. We will be telling everyone about your meat. Thanks!"
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