zoom Slow-cooked venison with red wine and rosemary

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    Slow-cooked venison with red wine and rosemary

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    Slow-cooked venison with red wine and rosemary

    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.

    • Milk Free
    • Nut Free
    • Preparation time: 20 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 20 minutes 60 minutes 60 minutes 20 minutes

    Serves: 6


    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


    1. Heat the oil in a large, heavy-based, flameproof casserole dish over a high heat. Season the meat and fry half of it in the dish for 5 minutes, turning once or twice until the meat is well browned. Transfer to a plate then repeat with the remaining meat. Set the venison to one side.
    2. Place the carrot and onion in the pan and cook for 3 minutes, or until the vegetables are beginning to soften. Add the rosemary and tomato purée, and cook for a further 2 minutes, stirring from time to time.
    3. Return the meat to the pan, add the wine and stock then bring to the boil. Reduce to a gentle simmer, then cover and cook for 1½ hours, stirring occasionally. Remove the lid and simmer for a further 30 minutes until the sauce is reduced, stirring as necessary.
    4. Using the back of a spoon, roughly break up the diced venison. Check the seasoning and serve stirred through freshly cooked pappardelle pasta.

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    Cook's tips

    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.

    Drinks recommendation

    Serve with a medium-bodied red.


    Average user rating

    4 stars