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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. For a classic Italian meal, serve stirred through wide-ribbon pasta. It's also delicious with mash or other potato dishes.
3 tbsp olive oil
2 x 340g packs Waitrose Diced Venison
1 large carrot, finely chopped
1 large onion, finely chopped
Leaves of 1 large rosemary sprig, chopped
4 tbsp Waitrose Italian Double Concentrated Tomato Purée
500ml red wine
500ml chicken stock
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.