Save to your scrapbook
Slow-Cooked Venison with Red Wine and Rosemary
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Venison is rich and full of flavour, and makes a hearty, warming stew. Serve stirred through wide-ribbon pasta.
This stew can be made ahead and refrigerated overnight or frozen. If frozen, defrost thoroughly before heating gently in a pan with a little extra stock or water, until piping hot.
Serve with a medium-bodied red.
Typical values per serving:
This recipe was first published in October 2007.