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Slow-Cooked Venison with Red Wine and Rosemary
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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 Mon Oct 01 01:00:00 BST 2007.