I’ve been wanting to try wild meat for ethical reasons for years but have been scared I wouldn’t be able to cook it. When I found Australian Meats it ticked all the boxes on ethics (wild harvesting feral animals), quality and delivery. So I screwed up my courage and ordered a selection of products. I am never making a lamb or beef stew again if I can possibly get venison. It is so delicious. I sautéed the stew base of onions, carrot, celeriac, herbs and some bacon fat I had in the freezer. Then I added morel and portobello mushrooms. That all went into a pre-warmed slow cooker. Then I seared the seasoned shanks in the pan with olive oil until they were a rich brown colour. I put them in the slow cooker too. Deglazed the pan with red wine and beef stock, covered the shanks with that liquid. Cooked low and slow for about 10hrs until the meat fell off the bone. Ate with mash. Went to paradise an a heavenly cloud of deep rich buttery goodness.
I worked off this recipe https://stefangourmet.com/2016/10/19/venison-and-wild-mushroom-stew-brasato-di-cervo-ai-funghi-di-bosco/
The whole Wild Rabbits are fantastic, meat arrives securely chilled and ready to use. Rabbit pie made was delicious
Loved the tech flavour and texture of the meat, no fat, just pure goodness