Venison Hot Pot

Categories autumn

A rich, slow cooked Venison stew, topped with crispy roasted potatoes. Comfort food at its best.

Recipe Method

  • Preheat the oven to 150˚C.
  • Lightly coat the venison in flour and a pinch of salt.
  • Finely chop the onion, carrot and garlic.
  • In a large casserole dish, fry the venison over a high heat in batches for a few minutes to nicely sear the meat. Remove the meat and set aside.
  • Reduce the heat to medium, add a small splash of oil to the pan before adding the onion, carrot, garlic and a few sprigs of thyme. Cook for 10 minutes.
  • Once softened, add 1 tbsp tomato puree to the pan. Stir in and cook for a few minutes. Do the same with 1 tbsp flour.
  • Turn up the heat and deglaze the pan with 500ml beef stock.
  • Add the venison back to the pan with 2 bay leaves.
  • Bring to a simmer, cover and cook in the oven for 3 hours. When finished, season to taste with salt, pepper and maybe a splash of vinegar.
  • You can do all of this in advance which will also help increase the flavour of the stew. Just allow the stew to cool completely after cooking and then leave in the fridge, covered, until the next day. This isn’t necessary though, you can still carry on to have it on the same day.
  • Preheat the oven to 180˚C.
  • Finely slice 2-3 potatoes, season with salt, pepper, thyme leaves and oil.
  • Lay the potatoes over the top of the stew, slightly overlapping but not completely.
  • Roast in the oven for 1 hour.
  • Remove and leave to sit for 5 minutes.
  • Serve and enjoy!