Directions:
- Coat the venison chunks with the flour and salt and pepper.
- Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
- Transfer to a bowl.
- Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
- Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
- Pour in the stock and bring to a simmer.
- Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
- About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
- Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
- For the topping, peel the potatoes and cut into 2 inch chunks.
- Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
- While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
- Heat the oven to 425 degrees F.
- Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
- Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
- Grind over some pepper and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 375.75 Kcal (1573 kJ) | ||
| Calories from fat | 138.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.34g | 24% | |
|---|---|---|---|
| Cholesterol | 70.43mg | 23% | |
| Sodium | 240.29mg | 10% | |
| Potassium | 664.63mg | 14% | |
| Total Carbs | 29.8g | 10% | |
| Sugars | 7.84g | 31% | |
| Dietary Fiber | 3.98g | 16% | |
| Protein | 27.79g | 56% | |
| Vitamin C | 7.1mg | 12% | |
| Vitamin A | 1.1mg | 35% | |
| Iron | 44.5mg | 247% | |
| Calcium | 124.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 97.11 Kcal (407 kJ) | ||
| Calories from fat | 35.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.96g | 24% | |
|---|---|---|---|
| Cholesterol | 18.2mg | 23% | |
| Sodium | 62.1mg | 10% | |
| Potassium | 171.76mg | 14% | |
| Total Carbs | 7.7g | 10% | |
| Sugars | 2.03g | 31% | |
| Dietary Fiber | 1.03g | 16% | |
| Protein | 7.18g | 56% | |
| Vitamin C | 1.8mg | 12% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 11.5mg | 247% | |
| Calcium | 32.1mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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