Prep 30 mins
Cook 2 hrs
A very filling comfort food, topped with sweet potato.
- 1 1⁄2 lbs venison, cut into chunks
- sea salt
- 3 tablespoons all-purpose flour
- 4 tablespoons olive oil
- 2 leeks, white parts only, sliced thickly
- 5 ounces white pearl onions, peeled
- 8 ounces carrots, cut in bite size pieces
- 8 ounces cremini mushrooms, halved
- 1 rosemary sprig, leaves only
- 2⁄3 cup red wine
- 2 3⁄4 cups chicken stock
- 5 ounces new potatoes
SWEET POTATO TOPPING
- 1 lb sweet potato
- 2⁄3 lb waxy potato
- 4 teaspoons butter
- 1 1⁄2 ounces double Gloucester cheese, shredded
- 2 egg yolks
- Coat the venison chunks with the flour and salt and pepper.
- Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
- Transfer to a bowl.
- Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
- Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
- Pour in the stock and bring to a simmer.
- Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
- About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
- Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
- For the topping, peel the potatoes and cut into 2 inch chunks.
- Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
- While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
- Heat the oven to 425 degrees F.
- Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
- Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
- Grind over some pepper and serve.