Venison Lancashire Hotpot
Venison Lancashire Hotpot is a delishous venison stew
Equipment
- Large saute pan
- Large ovenproof saucepan with a lid
Ingredients
- 1 tbsp vegetable oil
- 800 g venison neck cut to 5cm pieces
- 2 venison kidney / lamb kidney soaked in milk and prepared, roughly chopped (optional)
- 2 tbsp butter
- 3 onion thinly sliced
- 1 tbsp plain flour
- 750 ml vegetable stock hot
- 1 tbsp worcestershire sauce
- 1 bay leaf
- 800 g potato peeled and thinly sliced
Instructions
- Preheat an oven to 170C degrees. Place a large saute pan on a high heat and add the diced venison neck, seasoned with salt. Brown well all over then remove and set aside on the plate. Repeat the same process for the venison kidneys if using.
- Into the same saute pan add one tablespoon of butter and the sliced onions. Cook on a medium-high heat and brown the onions well for 15 minutes.
- Tip the flour into the browned onions and stir to combine, cook out for 2 minutes.
- Gradually pour the hot vegetable stock into the onions and flour to form a smooth sauce, then add the worcestershire sauce and bay leaf.
- Into the large ovenproof saucepan add the browned venison neck and kidneys then pour over the onions and sauce from the saute pan.
- Top the saucepan with a layer of potatoes and drizzle over a tablespoon of butter, overlapping to encase the meat and sauce.
- Place a lid on the saucepan and transfer the venison lancashire hotpot to the oven for 1 hour.
- After 1 hour remove the lid from the saucepan and continue to cook the hotpot for 45 minutes more.
- The potatoes should be crisp and golden and the venison tender. Allow to cool outside the oven for 15 minutes then serve with roasted vegetables.