Venison red wine cottage pie
Jun. 19th, 2023 03:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ilyena_sylph in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
barbedaykitchenIngredients
1/3 lb bacon (about 4 slices) cut into lardons
2 Tbsp olive oil
1 lb ground venison
1 1/2 tsp sweet paprika
1 tsp kosher salt, or to taste
1/2 tsp fresh ground pepper
1/2 medium onion, chopped
1/2 cup carrots, peeled and chopped
1/2 cup celery, chopped
3 cloves of garlic, minced
1 cup dry red wine
1 cup beef broth
1 can diced tomatoes
1/2 bay leaf
1/2 tsp thyme
2 Tbsp butter
2 Tbsp flour
water, milk, and butter for 4 servings of instant mashed potatoes.
Instructions
Heat a large pot over medium heat and cook the bacon, stirring occasionally until crispy; remove to a paper towel-lined plate.
Add 2 Tbsp of olive oil to the pot, then add the ground venison. Add the paprika, kosher salt, and fresh ground pepper to the pot. Cook the meat 'til brown, crumbling.
Remove the meat from the pot and reserve it in a separate bowl.
Add the onions, carrots, celery, and garlic to the pot; cook, stirring occasionally until the vegetables are softened, about 7-10 minutes.
Add in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pot.
Add the beef broth/stock, tomatoes, bay leaf, thyme, sage, reserved bacon, and cooked venison.
Stir to combine, reduce the heat to low cover and simmer for ½ hour or more, stirring occasionally.
While the filling is simmering, make the instant mashed potatoes.
Preheat the oven to 400 degrees F.
Melt butter, then mix the flour and butter together to form a paste.
Taste the filling and adjust the seasoning accordingly.
Add the butter-flour mixture -- starting with half -- to the meat mixture and stir to combine; this will thicken the filling. You may need to add it all but start with half adding more until you get the consistency you like. It should have a gravy-like consistency.
Spoon the filling into a bread loaf pyrex and top with the mashed potatoes, smoothing it over to cover all the filling.
Beat the egg and water together, divide in half, and generously brush the entire top of the mashed potatoes.
Sprinkle with the grated parmesan cheese all over the top of the baking dish.
Bake for 20 – 30 minutes or until the top is starting to brown and the filling is heated through.
Let rest for 10 minutes before serving.
1/3 lb bacon (about 4 slices) cut into lardons
2 Tbsp olive oil
1 lb ground venison
1 1/2 tsp sweet paprika
1 tsp kosher salt, or to taste
1/2 tsp fresh ground pepper
1/2 medium onion, chopped
1/2 cup carrots, peeled and chopped
1/2 cup celery, chopped
3 cloves of garlic, minced
1 cup dry red wine
1 cup beef broth
1 can diced tomatoes
1/2 bay leaf
1/2 tsp thyme
2 Tbsp butter
2 Tbsp flour
water, milk, and butter for 4 servings of instant mashed potatoes.
Instructions
Heat a large pot over medium heat and cook the bacon, stirring occasionally until crispy; remove to a paper towel-lined plate.
Add 2 Tbsp of olive oil to the pot, then add the ground venison. Add the paprika, kosher salt, and fresh ground pepper to the pot. Cook the meat 'til brown, crumbling.
Remove the meat from the pot and reserve it in a separate bowl.
Add the onions, carrots, celery, and garlic to the pot; cook, stirring occasionally until the vegetables are softened, about 7-10 minutes.
Add in the red wine and bring to a boil, scraping up any brown bits from the bottom of the pot.
Add the beef broth/stock, tomatoes, bay leaf, thyme, sage, reserved bacon, and cooked venison.
Stir to combine, reduce the heat to low cover and simmer for ½ hour or more, stirring occasionally.
While the filling is simmering, make the instant mashed potatoes.
Preheat the oven to 400 degrees F.
Melt butter, then mix the flour and butter together to form a paste.
Taste the filling and adjust the seasoning accordingly.
Add the butter-flour mixture -- starting with half -- to the meat mixture and stir to combine; this will thicken the filling. You may need to add it all but start with half adding more until you get the consistency you like. It should have a gravy-like consistency.
Spoon the filling into a bread loaf pyrex and top with the mashed potatoes, smoothing it over to cover all the filling.
Beat the egg and water together, divide in half, and generously brush the entire top of the mashed potatoes.
Sprinkle with the grated parmesan cheese all over the top of the baking dish.
Bake for 20 – 30 minutes or until the top is starting to brown and the filling is heated through.
Let rest for 10 minutes before serving.