The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Slow-cooked Venison Hotpot with Potato Topping & Green Beans
This comforting hotpot stars slow-cooked British venison, earthy mushrooms, sweet carrots and parsnips. Stir in aged balsamic and rosemary for depth of flavour. Top it off with a crispy potato crust and serve with vibrant green beans.
High protein
1/3 daily fibre
5 of 5 a day
Low sat fat
Serving size
Ingredients
- 10g beef stock powder (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 160g green beans
- 2 tbsp thickened aged balsamic vinegar (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 4 tbsp tomato purée
- 4 tsp garlic, rosemary and thyme paste (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 120g chestnut mushrooms
- 1 parsnip
- 1 carrot
- 1 onion
- 2 large potatoes
Nutritional Information
Calories: 590
Protein: 46g
Carbs: 76g
Fat: 9.8g
Ingredients
- 10g beef stock powder (use half) (Yeast Extract, Chicory Extract, Natural Flavouring, Salt, Onion Powder, Beef Stock Powder, Rapeseed Oil, Tomato Powder.)
- 2 tbsp thickened aged balsamic vinegar (use half) (Sulphites) (wine vinegar, concentrated grape must (SULPHITES), xanthan gum E441)
- 140g slow cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 120g chestnut mushrooms (use half)
- 160g green beans (use half)
- 1 carrot (use half)
- 4 tsp garlic, rosemary and thyme paste (use half) (Garlic, Olive Oil, Sea Salt, Rosemary, Thyme)
- 1 parsnip (use half)
- 1 onion (use half)
- 2 large potatoes
- 4 tbsp tomato purée
Nutritional Information
Calories: 825
Protein: 54g
Carbs: 121g
Fat: 11g
Slow-cooked Venison Hotpot with Potato Topping & Green Beans
This comforting hotpot stars slow-cooked British venison, earthy mushrooms, sweet carrots and parsnips. Stir in aged balsamic and rosemary for depth of flavour. Top it off with a crispy potato crust and serve with vibrant green beans.
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Cooking Instructions
Before you start
- Bring a medium saucepan filled with salted water to a boil
- Pull out a medium frying pan, an ovenproof dish, a slotted spoon, a sieve, a measuring jug & a peeler
Get the potatoes on
- Slice the potatoes into 1/2cm thick rounds
- Add to the saucepan and simmer for 10-12 mins, until almost cooked, then carefully remove with a slotted spoon (reserving the water for later)
Build the dish
- Finely dice the onion. Dice the carrot and parsnip into 1cm chunks (peel optional). Thinly slice the mushrooms
- Heat the medium frying pan with 1/2 tsp oil on medium-high heat. Once hot, add the onion, carrot, parsnip and mushrooms. Cook for 8-10 mins, until starting to soften
Get your simmer on
- Add the garlic herb paste to the veg pan, cook for 1 min, then add the tomato puree
- Stir for 1 min, then add the stock powder, vinegar and 200ml water (100ml for 1 person)
- Add the venison (with all the juices from the bag). Gently pull apart any larger pieces of venison, then simmer for 6-8 mins, until the sauce is thickened and the veg is tender. Season with salt and pepper
Time to grill
- Preheat the grill to high (240C)
- Transfer the venison mixture to the ovenproof dish
- Layer the potato slices evenly over the top, overlapping them slightly. Drizzle with 1 tsp oil. Season with salt and pepper. Grill for 5-7 mins, until golden and crispy
Cook the green beans & plate up
- Meanwhile, trim the green beans
- Return the saucepan to a boil, add the green beans and boil for 3-4 mins, until cooked. Drain, then season with salt and pepper
- Share the venison hotpot between plates, with the green beans on the side
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