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Venison is rich and tasty and is a healthy alternative to red meat as there is a lot less fat than red meat. Why not try using it in a cottage pie of casserole?
Venison cottage pie
milk or cream
oil for frying eg. sunflower or light olive
700g venison mince
2 streaky bacon rashers, finely chopped
1 large onion, finely chopped
2 carrots, peeled & cut into small dice
2 cloves garlic, finely chopped
4 mushrooms, chopped into small pieces
2 tbsp tomato purée
100ml red wine
splash of worcestershire sauce
½ tsp dried thyme or 2 sprigs
fresh (leaves only)
200ml beef stock or water
1 heaped tsp cornflour
Peel the potatoes and celeriac and cut into 2-3cm chunks. Boil in salted water for about 10 mins until tender. Drain
and mash with a good knob of butter, a splash of milk or cream and season well with salt and pepper.
While the potatoes are cooking, preheat the oven to 200˚C. Heat 2 tbsp oil in a non-stick frying pan. Brown the mince, breaking up any larger bits with your spoon. Tip onto a plate.
Add the bacon, onion and carrot to the same pan, with a splash more oil if needed. Cook for 8 mins, stirring now and then, until the onion is soft.
Add the garlic, mushrooms and tomato purée and cook for 2 mins. Put the mince back in the pan, add the wine and cook for 1 min. Add the Worcestershire sauce, thyme and stock or water.
Season with salt and pepper. Bring to the boil. Reduce the heat and simmer for 10 mins.
Mix the cornflour in a small bowl with a splash of cold water. Stir together to make a paste. Stir into the mince and cook for another 5 mins or so to thicken slightly. Taste and check the seasoning.
Spoon into an ovenproof dish. Spoon the mash over the top of the mince, making sure all the meat is covered. Spike it up a little with a fork to help it crisp up.
Bake for 20-30 mins, depending on your oven, until golden and crisp.