Ultra tender wild venison is smothered in a thick red paprika sauce. This hearty stew makes a delicious, economical meal.
PREP TIME 15 minutes
COOK TIME 2 hours


  • 1.4kg diced wild venison
  • 1 tablespoon baking soda (to tenderize the venison)
  • 1 (12-ounce) jar roasted red peppers
  • 45 gm sweet paprika
  • 2 tablespoons tomato puree
  • 1 tablespoon ground caraway
  • 2 teaspoons vinegar
  • 1/2 teaspoon salt
  • 2 tablespoons vegetable oil
  • 4 large onions, diced
  • 4 large carrots, washed and sliced into 1-inch slices
  • 1 bay leaf
  • 200ml organic beef broth


  • sour cream


  1. Pre-heat the oven to 160°C. Sprinkle the venison with a teaspoon of salt and 1 tablespoon baking soda. Let it sit for 15 minutes then rinse and dry (the baking soda will tenderize the venison)
  2. In a food processor, mix the roasted peppers, paprika, tomato paste, caraway, vinegar, and salt until smooth.
  3. Heat the oil in a large pan over medium heat. Add the onions and a pinch of salt. Cook until the onions are soft.
  4. Stir in the paprika/pepper mixture and cook for 1 to 2 minutes. Make sure the paprika mixture does not burn or it will become bitter. Stir in the venison, carrots, and bay leaf. Cover the pan and place it in the oven. Cook for 2 to 3 hours.
  5. Remove the bay leaf. Add enough broth to bring to the desired consistency and season with salt and pepper. Serve with roasted potatoes and top with sour cream.

Barclays Report Shines Spotlight On Gazegill


To help tackle uncertainty over Brexit, Barclays have launched a report to showcase some of the most diverse rural businesses across the UK which shines a spotlight on how some farmers have diversified to build resilience.

Gazegill Organics is one of five manufacturing or agricultural businesses chosen, and is tiny in comparison to some of the vast estates around the UK. But we must be doing something right!

Barclays press releases says “After seeing a demand for local home-grown produce from consumers hungry to find out more about the origins of their food, Gazegill Organics began selling produce online directly to consumers across the country.

As their farming business grows, Gazegill has also invested in renewable energy sources for the farm, including solar-panels and a turbine, to lower costs.

Emma Robinson, Head of Gazegill Organics, said: “We know Brexit is going to bring both opportunities and challenges over the next few years. At Gazegill Organics we’re responding by really tuning into the domestic demand for locally sourced goods and organic produce.

“We’ve diversified so that we can sell direct to the consumer, and sales of our organic food has tripled in the last year.”

Over a thousand SMEs attended the first 100 clinics to hear about the report and put on by Barclays to help support their banking business customers through Brexit uncertainty.


Our Organic Turkeys, Free Range Ducks and Geese

are already selling out quickly!

Avoid disappointment by ordering before 15th October and only pay LAST YEARS PRICES. We will even treat you to a FREE 400g of organic sausage meat on us.

ORGANIC CHRISTMAS TURKEY SIZING GUIDE (Size up if you like the leftovers!)

  • 4kg for 4-6 people
  • 5kg for 6-8 people
  • 6kg for 8-10 people
  • 7kg for 12-14 people

Why Buy Our Organic Christmas Turkey

We believe it’s fundamentally important to know the origin of the meat you’re eating & the life journey it’s had. We work very closely with Springfield Organic Poultry who rear Organic Turkeys for us to the highest standards and certified by the Soil Association.

Our Organic Turkeys are slowly reared from July, roaming free in Springfield’s organic pastures leading a stress free and happy life. Their abbatoir and processing is on site so no stressful transportation is involved.

Roaming free

From dawn to dusk they enjoy shelter under the trees & wandering across the organic fields pecking, scratching and spreading their wings.

Stress free lifestyle

Our turkeys live a stress free life, we make sure of it. Springfield’s care & years of experience means stress free and healthy organic turkeys are produced annually. From being kept in natural and calm environments where the organic turkeys can exhibit natural behavior, to minimal handling & absolutely no live transportation.

Our Organic Nitrate Free Christmas Hams sell out quickly,

order now to avoid disappointment!

Our Organic Nitrate Free Christmas Hams are dry cured using an old curing recipe found in the farm archives, traditional and nitrate free cured using sea salt and organic molasses.

Most hams today are brine injected producing a rapid cure where a lot of moisture is retained and this is evident during cooking. Our nitrate free home cure uses sea salt and molasses to draw the moisture out, we then wash and hang to dry. This process gives a stunning Organic Nitrate Free Christmas Ham which is how ham should taste.

Our Organic herd of rare breed Oxford Sandy and Black pigs are slow grown and outdoor reared and free to roam our extensive outdoor pig pens (or large straw barns in the wet weather). Our organic pigs can explore natural behavior whilst foraging for goodies, this enhances the flavour of our Nitrate Free Traditional Organic Christmas Ham.

We will include some cooking instructions as our organic ham is best simmered slowly before being roasted.

How to make Organic Healing Broth

Organic stock is an extremely nutritious addition to any diet. ​​​​​​It can be used on its own as a tasty drink, or added to soups or stews.  If one of the children has been unwell, its great healing powers help get them back on track.

The below organic stock recipe includes vinegar which helps draw out the beneficial magnesium, calcium, and potassium from the bones, while the vegetables provide valuable electrolytes.

Continue reading “How to make Organic Healing Broth”