Venison stock, 450ml, (use chicken or beef if trouble sourcing)
1Oniondiced
1stickCelerydiced
2clovesGarlic
2sprigsThymeleaves picked down and roughly chopped
250gChestnuts(cooked – vac packed or tinned), roughly chopped
125gButton mushrooms
1tbspTomato puree
50gButter
50gFlour
250mlRed wine
1tspRedcurrant jelly
Salt and Pepper
Cooking Oil
For the Topping:
800gPotatoes, 800g, (a high starch potato like Desiree will make the best mash)
100gButter, 100g
50mlDouble cream, 50ml
Salt and Pepper
Instructions
Heat a large heavy based pan, add oil and then fry the onion, celery, garlic and thyme for 3-4 minutes, transfer out of the pan to a plate, now turn the heat to full power add a splash more oil and brown off the venison mince.
Once the meat has good colouration all over add the tomato puree and tip back in the onion, celery etc. Cook for 2 minutes then add the butter, mushrooms and flour, mix well before adding the wine.
Reduce by two thirds then add the stock, chestnuts and redcurrant jelly, cook on a low heat, stirring often until the mix is thick and rich in flavour, about 45 minutes. Season to taste and put into a dish.
For the mash potato topping; peel, chop and boil the potatoes in salted water until soft, drain well before mashing, add the butter and cream and beat in until the mash is creamy and rich. Then, spoon (or pipe using a star shaped nozzle) the mash onto the mince, this is easier if the mince is cold, place into a hot oven on 220c until golden brown on top.