Ready to try out a new recipe with the finest Raby venison

Prep Time 30 min

Cook Time    8hours

Serves 6


Venison Dice 800g
Smoked bacon Lardons 200g
Plain Flour 75g (swap to gluten-free flour if preferred!)
Salt 1/2 teaspoon
Black Pepper ¼ teaspoon
Oil 2 tablespoons
Red Onion (chopped) 1
Carrots (chopped) 2
Celery Stalks (chopped) 2
Garlic (crushed) 1 tablespoon.
Cloves 2
Cinnamon Stick 1
Red Wine 125ml
Sugar 1 teaspoon
Thyme 1 teaspoon
Tinned chopped Tomato 800 grams.
Tomato Paste 20g
Bay Leaf 1
Chicken Stock 125ml
Dried Thyme 1/2 teaspoon
Dried Basil 1/2 teaspoon
Dried Parsley 1/2 teaspoon
Dried Rosemary 1/2 teaspoon
Dried Porcini Mushrooms 10g

Note If you would prefer to use Fresh Herbs instead of dried, please do.



  1. Cover the porcini with boiling kettle water and leave to rehydrate.
  2. Season the Venison Dice with sea salt and black pepper, roll in flour then brown them in a In a frying pan with a little oil over a medium heat, turning until well coloured all over. Remove from pan and place into slow cooker.
  3. Slice the smoked bacon lardons. Peel the celery, onions, and carrots, then chop into rough 1cm dice. Add to the hot frying and colour slightly, then add to slow cooker.
  4. In a pestle and mortar, crush the cloves with 1 teaspoon each of salt and pepper, then pound.
  5. Add to slow cooker all the other ingredients, stir together. Place lid onto slow cooker and cook on a low heat for 8 hours.
  6. Season to taste, serve with freshly cooked pasta, with sprinkling of fresh parsley.


Recipe by Estate Chef Tom Parry

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