Venison pieby Nicola Brookfield |
| Preperation time: 15 mins Cooking time: 1 hour Serves: 6 |
| Recipe Ingredients |
| 2 tbsp olive oil; 2 leeks, trimmed and chopped; 1kg minced venison; 2 tbsp chopped, fresh parsley; 300ml game consomme; 1.4kg of mixed root veg such as turnips, parsnips, sweet potato, peeled and diced; 1 tbsp horseradish sauce; 25g butter. |
| Recipe Method |
| Heat the oil in a pan and cook the leeks for
about 8 minutes until soft. Add the minced venison and brown all over. Add the parsley, consomme and seasoning. Bring to the boil, cover, then gently simmer for 20 minutes. Meanwhile, cook the chopped root vegetables in a pan of boiling salted water for 20 minutes until tender. Drain and mash with the horseradish sauce, butter and black pepper. Spoon the venison mixture into a large ovenproof dish and top with the mash. Bake at 200c/gas6 for 20 minutes until piping hot. |
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spaghetti Chunky leek and potato soup Pasta salad Creamy salmon and haddock pies Cullen skink |
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