Wednesday , October 27 2021
Venison Hotpot

Venison Hotpot

by Jason Wright – Head Chef at The Loddon Swan when this recipe was published.


Recipe published in Feast, Issue 01 – January 2016

Serves Four


250g diced venison shoulder
4 rashers smoked streaky bacon (roughly diced)
1 large onion (diced)
2 carrots (diced)
1 large turnip (diced)
1 clove of garlic (finely chopped)

150ml good quality beef stock
150ml red wine
2 sprigs of thyme
Salt and pepper to taste
Roughly 6 new potatoes

1. Start by heating 2tbsp of vegetable oil in a sauce pan

2. Dust the venison in seasoned flour and carefully add to the pan. Colour the meat on all sides and once coloured remove the meat and drain on some kitchen paper

3. Return the pan to the heat and add the chopped bacon. Once this starts to colour add in the carrots, onion and turnip

4. Sweat off the vegetables on a low heat for approximately 5 minutes. After 5 minutes add the garlic and the thyme followed by the browned venison meat

5. Turn the heat to full and carefully add the wine (this may create a lot of steam so take care not to burn yourself) and then the beef stock

6. Bring to the boil and then turn down to a low simmer and leave for approximately 2 hours stirring regularly to make sure it doesn’t catch on the bottom of the pan. (If at any point the liquid reduces too much add more stock to keep the ingredients covered)

7. Preheat your oven to 190ºC. After 2 hours the meat should be very tender. Transfer the contents of the pan into a medium sized casserole dish and top with thinly sliced new potatoes

8. Place in the oven for 30 minutes or until the potatoes on top have cooked through and have coloured

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