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Easy Hearty Venison Hot Pot
A comforting hot pot to warm you up on the colder weeknights. Stew hearty slow-cooked British venison with carrots, mushrooms and peas. Top with potatoes and bake till golden and crispy. Delish!
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 11g beef stock powder (use half) (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 150g peas (use half)
- 1 tbsp aged balsamic vinegar (use half) (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 140g slow cooked venison (use half) (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 2 tsp Italian herbs (use half) (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 1 onion (use half)
- 2 large potatoes
- 1 carrot (use half)
- 2 tsp cornflour (use half)
- 2 garlic clove
- 120g chestnut mushrooms (use half)
- 2 tbsp tomato purée (use half)
Nutritional Information
Calories: 696
Protein: 35g
Carbs: 111g
Fat: 11g
Ingredients
- 2 tsp cornflour
- 400g potatoes
- 1 tbsp aged balsamic vinegar (Sulphites) (Aged Balsamic Vinegar (Cooked Grape Must, Wine Vinegar), Xanthan Gum)
- 150g peas
- 2 tsp Italian herbs (Thyme, Marjoram, Parsley, Oregano, Sage, Basil)
- 2 tbsp tomato purée
- 120g chestnut mushrooms
- 11g beef stock powder (Rice flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Onion Powder, Flavouring, Salt, Tomato Powder, Carrot Powder, Ground Black Pepper.)
- 275g slow-cooked venison (venison shoulder, modified maize starch, salt, cracked black pepper, thyme, ground juniper.)
- 1 carrot
- 2 garlic clove
- 1 onion
Nutritional Information
Calories: 586
Protein: 47g
Carbs: 72g
Fat: 12g
Easy Hearty Venison Hot Pot
A comforting hot pot to warm you up on the colder weeknights. Stew hearty slow-cooked British venison with carrots, mushrooms and peas. Top with potatoes and bake till golden and crispy. Delish!
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Cooking Instructions
Before you start
- Preheat your oven to 230C/ fan 210C / gas mark 8
- Boil a kettle
- Pull out a jug, a large saucepan, a medium saucepan, a sieve, a peeler & a medium ovenproof dish
Get prepping
- Dissolve the cornflour in the jug with 50ml cold water
- Add the stock powder and 150ml boiling water. Mix to dissolve
- Finely dice the onion. Finely chop or crush the garlic
- Thinly slice the mushrooms. Peel the carrot and dice into small 1cm pieces
- Thinly slice just half the potato into 1/2cm discs (for the hot pot topping). Cut the remaining into 1 cm cubes
Get the potatoes on
- Fill the medium saucepan with boiling water
- Add the sliced potatoes and simmer for 5 mins, until just soft
- Drain, return to the pan and gently toss with 1/2 tsp oil, a pinch of salt and pepper
Meanwhile, build the hot pot
- Heat the large saucepan with 2 tsp oil on a medium heat. Once hot add the onion, garlic, mushrooms, carrot, diced potatoes and Italian dried herbs
- Cook for 5 mins, until softening, then add the tomato puree and cook for a further 30 seconds
- Add the slow-cooked venison to the pan, along with the stock mix and balsamic
- Simmer for 5-7 mins, until the sauce is starting to thicken and the carrots are soft
- Pull the venison apart with two forks as it cooks
Time to bake
- Season the stew with salt and pepper, to taste
- Transfer the mix into the medium ovenproof dish, then layer the sliced potato on top
- Bake for 20 mins, until golden and crispy
Last bits & plate up
- Refill the medium saucepan with lightly salted boiling water on a high heat
- Add the peas and boil for 2-3 mins, then drain
- Serve the hot pot in plates, with the peas alongside
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