Burns Night Wild Venison Mince and Tatties

Ingredients

• 600 g wild venison mince
• 15 ml rapeseed oil
• 200 g onion, chopped
• 200 g carrots, finely diced
• 20 g plain flour
• 500 ml low-salt beef stock
• 15 ml Worcestershire sauce
• 800 g floury potatoes, peeled and chunked
• 400 g swede, peeled and cut into small cubes
• 40 g butter
• 80 ml milk
• 10 g parsley, chopped
• 2 g fine salt
• 1 g ground black pepper

Method

1. 1

   Heat the oil in a wide pan and soften the onion and carrots for 7 minutes. Add the mince and cook for 8 minutes, breaking it up until browned.

2. 2

   Stir in the flour, then slowly add the stock and Worcestershire sauce. Season with half the salt and pepper and simmer gently for 25 minutes, stirring occasionally.

3. 3

   Meanwhile, put the swede in a saucepan, cover with water and bring to the boil. Simmer for 10 minutes, then add the potatoes and cook for another 18–20 minutes until both are soft.

4. 4

   Drain the vegetables well and mash with the butter, milk and remaining seasoning. Keep warm over a very low heat.

5. 5

   Stir the mince and check the centre in several places with a clean food thermometer. It must be piping hot with no pink and reach at least 70°C for 2 minutes.

6. 6

   Spoon the mince and gravy beside the mash, scatter with parsley and serve. Add a little hot water to the mince if the gravy has thickened too much.