Venison shepherd's pie

4 servings

Ingredients

Quantity Ingredient
1 tbsp 10 ml/2 tsp tomato paste
2 tsp 300 ml/1/2 pint good brown stock
1 1/4 cups 5 ml/1 tsp dried mixed herbs (oregano,

Directions

KEYWORDS: VENISON, WILD GAME

SOURCE: WILD GAME COOKING

Copyright & 1988 by Jonquil & Edward Barr, ISBN 0 9509182 5 3 First published in Great Britain in 1988 by: Rosendale Press Ltd, 140 Rosendale Road London SE21 8LG Serves 4-6 METRIC/IMPERIAL U.S.

450-700 g/1-1½ lb cold meat from cooked haunch of venison 1-1 ½ lb 2 medium onions 2 15 ml/1 tbsp sunflower oil parsley, bay leaf) fine sea salt and freshly ground black pepper 450 g/1 lb pureed potato 2 cups 450 g/1 lb pureed parsnip 2 cups 25 g/1 oz butter 2 tbsp milk 1 size 2-3 (extra large) egg A good recipe should you ever have any cold left-over venison. Preheat the oven to 180-C/350-F/Mark 4. Finely dice or mince (grind) the venison, removing all gristle and skin. Chop the onions and fry in the oil until softened. Mix the venison, onions, tomato paste, stock and herbs together. Add salt and pepper to taste. Put the mixture into a pie or baking dish. Cover with the pureed potatoes and parsnips, which you have mixed together with the butter, a little milk and the well beaten egg. Glaze the top with milk, then bake for about 45 minutes or until the pie is heated through and the top well browned.

Submitted By SALLIE KREBS On 02-20-95

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