Slow-cooked venison casserole with potato topping

Method

1. Preheat the oven to 170C/gas 3. Heat a sturdy casserole pan on a medium heat and when hot add half the oil and butter.

2. Tip in the diced belly pork and fry until golden. Leave the fat behind in the pan and put the cubes into another casserole pan.

3. Add the onions, garlic and mushrooms to the pan and fry until the onions are light golden. Remove from the pan and add to the belly pork.

4. Heat the remaining oil and butter, and season the cubed venison with salt and pepper and dust with flour.

5. Fry the venison, in batches, until golden and transfer to the other casserole dish with the vegetables and pork belly.

6. Pour in the ale, stock, and tomatoes and add the juniper berries and bay leaves. Bring the casserole to a simmer on the stove, cover with a lid and transfer to the oven. Cook for 1 - 1 ½ hrs - until the meat is tender. If the casserole looks a tad dry, add a splash of water.

7. Transfer everything to a shallow baking dish and leave on one side to cool. Preheat the oven again to 170C/gas 3.

8. Spread the cooled mashed potato over the venison, scatter with fresh breadcrumbs and dot with knobs of butter.

9. Bake the venison pie for about 40 minutes until hot and the top is golden and crunchy.

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Ingredients

4 tbsp vegetable oil
50g Butter
200g pork belly, skinned and boned weight, diced
1 onion, chopped
2 garlic cloves, finely chopped
200g button mushrooms, roughly chopped
1kg venison shoulder, cubed into 3cm pieces
3/4 tsp Black peppercorns, coarsely crushed
3 tbsp plain flour
500ml dark ale
250ml brown stock
1 x 400g tinned chopped tomatoes
1/4 tsp Juniper berries, lightly crushed
2 fresh Bay leaves
1 1/2 tsp soft brown sugar
50g unsalted Butter
50ml vegetable oil

For the topping

750g mashed potato, mashed with butter and hot milk
2 tbsp fresh breadcrumbs, made from rye bread
25g Butter

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