Serves 6
- 440cals
- 31g protein
- 13g fat (of which 2g saturated fat)
- 52g carbs (of which 8g sugar)
- 6g fibre
- 0.6g salt
Ingredients
- 600g Venison, chopped into chunks
- 2 sticks celery, chopped
- 1 Red onion, sliced
- 4 Parsnips, peeled and cut into bite sized pieces
- 6 potatoes, peeled and thinly sliced
- 4 tbsp GOOD OIL Original
- Salt and freshly ground black pepper
- 1 glass Port
- 500ml Beef stock
- 2 teaspoons dried Thyme
- 1 Bay Leaf 2 tbsp
- Plain Flour
Directions
Heat 2 tbsps of GOOD OIL in a casserole over a low heat. Add the sliced onions and chopped celery and soften for around 5 minutes. Place the flour in a bowl with some seasoning then toss the chopped venison in the flour. After the onions and celery have softened for 5 minutes turn up the heat and add the venison, making sure all the flour goes in the pot as well. Keep stirring the venison until it is coloured.
Now pour in the port and reduce by a half. When it has reduced, add the parsnips, stock, thyme and bay leaf. Lay the potatoes on top in a circular pattern. Brush the potatoes with the remaining oil then put the top on the casserole and place in a pre-heated oven at 180C/350F/Gas 4 for an hour and a half.
After one hour remove the lid to allow the potatoes to brown. Serve with vegetables or green salad. |
