This week I am sharing my Venison Cottage Pie which the whole family will enjoy. I like the children to try a wide variety of foods and always feed them the same as what we have. Even though venison is a rich meat they all thoroughly loved the flavours in this dish. That is why I am sharing it this week as one of my Family Favourite meals.
This is what I did...
Venison Cottage Pie
500g venison mince
300g/8 rashers of smoked bacon, chopped
1 onion, chopped
200g chestnut mushrooms, chopped
200g carrots, chopped
200g parsnips, chopped
1 vegetable stock cube in 500mls boiling water
2tbsp plain flour
150mls red wine
1/2tsp black pepper
500g potatoes, chopped and mashed
1 - Gently dry fry the venison in a large frying or saute pan with the onions over a medium heat for 5 minutes
2 - Add the bacon, carrots and parsnips and cook for a further 10 minutes
3 - Add the mushrooms and cook for 5 minutes before pouring over the vegetable stock, bring to the boil
4 - Pour over the red wine and mix in the plain flour to thicken up the sauce, bring to the boil again and then simmer for 15 minutes allowing the wine to reduce down
5 - Season with the black pepper and spoon into a pie dish
6 - Top with the mashed potatoes and place under a high grill for 5 - 10 minutes to crisp the top
This meal is a delicious twist on a classic cottage pie. The venison with the red wine add a great depth of flavour which is perfectly matched with the sweetness from the roots.