Wild Venison Stovies
Soft potatoes and onions gently cooked with safely stored wild venison leftovers for a warming bowl of stovies.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 1 hr
- Serves
- 4
- Difficulty
- Easy
Species: Muntjac, Chinese Water Deer, Roe Deer, Fallow Deer, Red Deer
Ingredients
- 350 g cooked wild venison steak, shredded or thinly sliced
- 800 g potatoes, peeled and sliced 5 mm thick
- 250 g onions, thinly sliced
- 30 g butter
- 350 ml low-salt beef stock
- 1 tsp dried thyme
- 80 g oatcakes, to serve
- 1 g fine salt
- 1 g ground black pepper
The cut for this recipe
Wild Venison Steaks
Method
Use cooked venison that was cooled and refrigerated within 1–2 hours, is under 48 hours old and has not already been reheated. Keep it refrigerated while preparing the vegetables.
Melt the butter in a wide lidded saucepan. Soften the onions for 8 minutes over a medium-low heat without burning them.
Add the potatoes, stock, thyme, salt and pepper. Cover and simmer gently for 25 minutes, occasionally easing a spatula around the edge to prevent sticking without breaking all the slices.
Fold the venison through the potatoes, add a splash of hot water if needed and replace the lid. Cook for another 10 minutes until the meat is hot and the potatoes are very tender.
Stir gently and check several places with a clean food thermometer. The whole dish must be piping hot and reach 70°C for 2 minutes. Continue heating if any cold spots remain.
Ladle into warm bowls and serve with oatcakes. Eat immediately and discard any reheated leftovers.
Storage
Use only leftovers that were cooled and refrigerated within 1–2 hours at 5°C or below, are less than 48 hours old and have not already been reheated. This recipe reheats them once. Cook only the amount needed, eat immediately and discard anything remaining; do not cool and reheat it again.
