Venison mince and tatties
A great winter one pot dish from Eat Game ambassador Rachel Green
Ingredients
- 800 g Venison mince
- 1 Kg New potatoes, quartered
- 50 g Butter, melted
- 4 Tbsp Olive oil
- Sea salt flakes
- 2 Onions, peeled & finely chopped
- 2 Large carrots, peeled & finely diced
- 2 Sticks of celery, finely chopped
- 3 Tbsp Plain flour
- 600 Ml Rich beef stock
- 1 Tbsp Tomato purée
- 3 Tbsp Worcestershire sauce
- A handful of chopped parsley
Instructions
- Preheat the oven to 200°C/180°C fan
- Spread the potatoes over a large baking tray and drizzle with 2 tbsp of olive oil and the melted butter. Season with a little salt and roast on the top shelf of the preheated oven for 25-30 minutes.
- While the potatoes are roasting, heat the remaining oil in an ovenproof casserole and fry the onions, carrot, celery and venison mince for 5-8 minutes until brown.
- Stir in the flour and cook for 2 minutes, stirring continuously, and then add the stock, tomato purée, Worcestershire sauce and two thirds of the parsley. Cook uncovered in the oven for 15-20 minutes.
- When the potatoes are cooked, remove from the oven along with the mince. Scatter the potatoes over the mince and decorate with the remaining parsley.
- Serve immediately.