If you are not sure about cooking venison then this is a really easy place to start. Mild in flavour, yet definitely recognisably venison, the meat of the wild Scottish roe deer deserves to be included in this, one of the most famed of all Scottish dishes. The aim here, was a kind of sliceable meat and potato pie. It is a fabulous one pot dish for supper, with bags more flavour because of the venison. The recipe makes enough for 4, but will do for two as it makes a great no brainer dish for supper the next day.
Preheat the oven to 180C/Gas 4.
Heat a large frying pan over medium heat and when hot add the oil.
Add the onions with a pinch of salt and the herbs, stir for a few minutes, then add the mince with the carrots. Stir for several minutes, breaking up the mince, and then add the garlic. Once the mince has browned and the onions are soft, remove from the heat.
In a deep casserole dish, alternate layers of the mince mixture with the potatoes, ending on a layer of potato. Pour over the water (or stock) and cover tightly with foil.
Put the dish in the oven and forget about it for at least an hour. If you want to cook it for longer, for whatever reason, then just add more water to begin with.
When it is soft and the water has all been absorbed remove from the oven; you can brown the top off if you wish by turning the oven up and removing the foil for an extra 20 minutes.
Serve hot with kale or any other vegetable that you wish; the green strength of kale goes particularly well and is also suitably Scottish for the occasion.
Ingredients
Directions
Preheat the oven to 180C/Gas 4.
Heat a large frying pan over medium heat and when hot add the oil.
Add the onions with a pinch of salt and the herbs, stir for a few minutes, then add the mince with the carrots. Stir for several minutes, breaking up the mince, and then add the garlic. Once the mince has browned and the onions are soft, remove from the heat.
In a deep casserole dish, alternate layers of the mince mixture with the potatoes, ending on a layer of potato. Pour over the water (or stock) and cover tightly with foil.
Put the dish in the oven and forget about it for at least an hour. If you want to cook it for longer, for whatever reason, then just add more water to begin with.
When it is soft and the water has all been absorbed remove from the oven; you can brown the top off if you wish by turning the oven up and removing the foil for an extra 20 minutes.
Serve hot with kale or any other vegetable that you wish; the green strength of kale goes particularly well and is also suitably Scottish for the occasion.
