|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 13g||16%|
|Saturated Fat 6g||32%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 8g||29%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Compared to beef, venison is a moist, tender, high-in-protein, and lean game meat. It is a wonderful addition to your diet and can be used in recipes as you'd use beef. Its cuts are varied and it has been used for centuries in cultures where hunting is still common. Like any animal fit for human consumption, venison meat and offal can be used in numerous preparations, but because it's a leaner meat, sometimes additional fat is necessary for certain recipes.
Our luxurious venison shepherd's pie has a rich, meaty venison filling covered with fluffy, creamy mashed potatoes. It's as easy to make as the original recipe made with lamb (or beef for a cottage pie) and this homey and flavorful supper will delight your guests. Because of the earthy quality of the meat, we suggest serving it with red wine, like pinot noir, syrah, or zinfandel.
- 1 tablespoon flour (all-purpose)
- 5 tablespoons butter (cubed, divided)
- 2 pounds potatoes (peeled and quartered)
- Salt and black pepper (to taste)
- 6 tablespoons milk
- 1 1/2 teaspoons lard (or dripping)
- 1 cup onion (chopped)
- 1 cup carrot (finely diced)
- 1 cup parsnip (finely diced)
- 1 cup celery (finely diced)
- 1 clove garlic (minced)
- 3/4 cup port (or good red wine)
- 2 cups ground venison
- 1 cup beef stock (or chicken stock)
- 1 cup white mushrooms (chopped)
- 2 tablespoons flat-leaf parsley (finely chopped)
- Optional: 1 pinch mace
Gather the ingredients. Preheat the oven to 375 F/Gas 5/190 C.
In a small bowl, mash the flour with 1 tablespoon of butter and place in the freezer.
Bring water to a boil in a large pot and add the potatoes. Cook until they are soft but not breaking up, approximately 15 to 20 minutes. Drain through a colander.
Add the potatoes to a bowl and mash with a potato masher, ricer, or fork. Add a little salt and pepper to taste.
Using the same pan, place the milk and the remaining 4 tablespoons butter. Return to the heat and gently warm until the butter has melted.
Add the potatoes to the milk and mix well until you've achieved a creamy mash. Reserve.
In a large and roomy frying pan, melt the lard (or dripping if using). Add the onions, carrots, parsnips, and celery and saute the mixture for 5 to 6 minutes.
Add the chopped garlic and cook for an additional minute. Raise the heat, add the port or red wine, and let the mixture bubble for 5 minutes, or until the wine has reduced.
Add the minced venison to the vegetables and approximately a third of the beef stock. Cook, stirring constantly until all the meat is browned.
Add the remaining stock, mushrooms, and parsley. Season with salt and pepper and the mace, if using. Cover and cook for 15 minutes over medium heat.
Take the flour and butter paste from the freezer and add it in tiny pieces to the meat pan. Stir constantly until all the flour has dissolved and the sauce has thickened slightly, cooking for approximately 5 mins.
Place the venison mixture into an 8 x 8 x 3-in deep ovenproof dish and cover it with the mashed potatoes. Fluff up the surface of the potatoes with a fork and season again with salt and pepper.
Bake in the oven for 30 to 35 minutes until the surface is crisp and browned. Serve immediately.