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Venison & beer hotpot
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A twist on a classic Lancashire hotpot, but with the richness of beer and venison with the potato layers absorbing the juices and flavours. Great served with fresh green vegetables. Try using diced lamb for a more classic option
Serves: 2 - 3
1 tbsp oil
300g pack Waitrose 1 Diced Venison
1 onion, roughly chopped
3 sticks celery, thickly sliced
2 bay leaves
2 sprigs rosemary, leaves only
1 tbsp plain flour
250ml Marston’s Pedigree Amber Ale
2 tbsp Worcestershire sauce
500g essential Waitrose Potatoes, thinly sliced
1 tbsp lemon thyme leaves
1. Preheat the oven to 180°C, gas mark 4. Heat the oil in a large frying pan and fry the venison for 3-4 minutes to brown. Add the onion, celery, bay leaves and rosemary and fry for 2-3 minutes. Add the flour and gradually blend in the ale and Worcestershire sauce. Bring to the boil.
2. Transfer half the venison to a casserole dish, top with half the potatoes, in a thin layer. Add the remaining venison and then lay over the remaining potatoes, sprinkle with thyme and dot over the butter.
3. Cover and cook for 2 hours. Remove the lid and cook for a further 15 minutes until the potatoes are golden.
Typical values per serving:
Serving 3. 1 of your 5 a day.
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