Wednesday, 15 June 2011

Venison chilli–sort of

Yeah, not really sure what to call this. It’s not one thing or t’other but it was really really nice. I had some venison shoulder steaks in the freezer and I thought they might not be meltingly tender cooked just as steak, so thought I might slow-cook them. Browsing, I came across Clarissa Dickson-Wright’s recipe for a Texas Hash in her Game Cookbook, which I adapted and messed around with and came up with this:

Slowly fry a sliced onion and diced green pepper (or whatever colour you prefer) in a casserole dish until softened. Meanwhile, chop up your venison; I cut it up into quite small pieces then add to the pot. Brown, then stir in a good tbsp of tomato puree. I poured in about 100ml passata, or use a can of tomatoes, and around 200ml beef stock, a good slug of Worcestershire sauce and a little smoked chipotle Tabasco which I happen to love, but ordinary will do fine. I simmered it for around 30 minutes, until the sauce had thickened and reduced a little, then seasoned and poured into a shallow lasagne dish.

Peel and finely slice some potatoes (sometimes, in the spirit of adventure I like not to use my mandoline but test my knife skills. The mandoline wins every time) and arrange prettily or haphazardly on top of the meat. Drizzle with oil and seasoning and bake in a 180C oven until the potatoes are tender. Frankly, this could take up to 50 minutes, so just keep checking. If the sauce reduces too much or the potatoes start to darken, slosh a tiny bit of water in and cover with foil. When all is tender top with slices of cheese and pop back into the oven for the cheese to melt.

Serve with a large helping of greens on the side for health.

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