Diced Venison



Diced venison – lean meat, normally taken from the shoulder, so contains some connective tissue which softens with long-slow cooking. Rich in iron, low in fat and cholesterol, this is a great casserole cut. Sear, then gently casserole at a low temperature 100C to prevent drying out. Flavour enhances if cooked the day before.

New Zealand farmed venison.


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