Tender venison nestles itself inside a rich gravy, which is then topped with an incredible grated potato and cheese mixture before its baked to crisp melty perfection! Served with fresh green leaves and crème fraîche. There is no turning back once you’ve had the first bite!
Vibrant Venison Hot Pot
Vibrant Venison Hot Pot
with green leaves & a cheesy topping
Hands on Time: 30 - 45 minutes
Overall Time: 40 - 60 minutes
Ingredients:
- Button Mushrooms
- Cake Flour
- Carrot
- Creme Fraiche
- Free-range Venison Goulash
- Grated Mozzarella & Cheddar Cheese Mix
- Green Leaves
- Onion
- Onions
- Potato
- Stock & Herb Mix
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
VENISON GRAVY
Boil the kettle. Preheat the oven to 200°C. Place a large pan over a medium heat with a drizzle of oil. When hot, add the diced Onion, the quartered mushrooms, the venison chunks, and the carrots chunks. Fry for 4-5 minutes until starting to brown, shifting occasionally. Add the stock & herb mix and the flour and cook for 1-2 minutes, shifting occasionally. Pour in 100ml of boiling water. Reduce the heat and leave to simmer for 5-6 minutes until thickened slightly. Season to taste.
CHEESY ROSTI
Grate the peeled Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Add the grated potato to a bowl with the grated cheese, a drizzle of oil, and seasoning. Transfer the venison mixture to an ovenproof dish. Scatter over the potato mixture, and roast in the hot oven for 15-20 until golden brown. In the final 5 minutes, turn the oven onto the grill setting to get the perfect golden colour!
SOME PREP
Loosen the crème fraîche with a splash of water and season to taste. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
DINNER IS SERVED
Plate up a helping of the golden cheesy venison hot pot, side with the dressed green leaves, and dollop over the crème fraîche. Well done, Chef!
VENISON GRAVY
Boil the kettle. Preheat the oven to 200°C. Place a large pan over a medium heat with a drizzle of oil. When hot, add the diced Onion, the quartered mushrooms, the venison chunks, and the carrots chunks. Fry for 5-6 minutes until starting to brown, shifting occasionally. Add the stock & herb mix and the flour and cook for 1-2 minutes, shifting occasionally. Pour in 200ml of boiling water. Reduce the heat and leave to simmer for 6-7 minutes until thickened slightly. Season to taste.
CHEESY ROSTI
Grate the peeled Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Add the grated potato to a bowl with the grated cheese, a drizzle of oil, and seasoning. Transfer the venison mixture to an ovenproof dish. Scatter over the potato mixture, and roast in the hot oven for 15-20 until golden brown. In the final 5 minutes, turn the oven onto the grill setting to get the perfect golden colour!
SOME PREP
Loosen the crème fraîche with a splash of water and season to taste. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
DINNER IS SERVED
Plate up a helping of the golden cheesy venison hot pot, side with the dressed green leaves, and dollop over the crème fraîche. Well done, Chef!
VENISON GRAVY
Boil the kettle. Preheat the oven to 200°C. Place a large pan over a medium heat with a drizzle of oil. When hot, add the diced Onion, the quartered mushrooms, the venison chunks, and the carrots chunks. Fry for 6-8 minutes until starting to brown, shifting occasionally. Add the stock & herb mix and the flour and cook for 1-2 minutes, shifting occasionally. Pour in 300ml of boiling water. Reduce the heat and leave to simmer for 8-10 minutes until thickened slightly. Season to taste.
CHEESY ROSTI
Grate the peeled Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Add the grated potato to a bowl with the grated cheese, a drizzle of oil, and seasoning. Transfer the venison mixture to an ovenproof dish. Scatter over the potato mixture, and roast in the hot oven for 20-25 until golden brown. In the final 5 minutes, turn the oven onto the grill setting to get the perfect golden colour!
SOME PREP
Loosen the crème fraîche with a splash of water and season to taste. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
DINNER IS SERVED
Plate up a helping of the golden cheesy venison hot pot, side with the dressed green leaves, and dollop over the crème fraîche. Well done, Chef!
VENISON GRAVY
Boil the kettle. Preheat the oven to 200°C. Place a large pan over a medium heat with a drizzle of oil. When hot, add the diced Onion, the quartered mushrooms, the venison chunks, and the carrots chunks. Fry for 6-8 minutes until starting to brown, shifting occasionally. Add the stock & herb mix and the flour and cook for 1-2 minutes, shifting occasionally. Pour in 400ml of boiling water. Reduce the heat and leave to simmer for 8-10 minutes until thickened slightly. Season to taste.
CHEESY ROSTI
Grate the peeled Potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Add the grated potato to a bowl with the grated cheese, a drizzle of oil, and seasoning. Transfer the venison mixture to an ovenproof dish. Scatter over the potato mixture, and roast in the hot oven for 20-25 until golden brown. In the final 5 minutes, turn the oven onto the grill setting to get the perfect golden colour!
SOME PREP
Loosen the crème fraîche with a splash of water and season to taste. Toss the rinsed green leaves with a drizzle of oil and some seasoning.
DINNER IS SERVED
Plate up a helping of the golden cheesy venison hot pot, side with the dressed green leaves, and dollop over the crème fraîche. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Vibrant Venison Hot Pot?
The preparation time for Vibrant Venison Hot Pot with green leaves & a cheesy topping is between 30 and 45 minutes.
What is the total time required to make Vibrant Venison Hot Pot with green leaves & a cheesy topping?
The total time required to make Vibrant Venison Hot Pot with green leaves & a cheesy topping is between 40 and 60 minutes.
How many servings does Vibrant Venison Hot Pot provide?
4 servings
What are the main ingredients in Vibrant Venison Hot Pot?
Button Mushrooms, Cake Flour, Carrot, Creme Fraiche, Free-range Venison Goulash, Grated Mozzarella & Cheddar Cheese Mix, Green Leaves, Onion, Onions, Potato, Stock & Herb Mix
What is the nutritional information of Vibrant Venison Hot Pot?
Calories: 831, Carbs: 69 grams, Fat: grams, Protein: 65.5 grams, Sugar: 16.7 grams, Salt: 31 grams
How do I prepare Vibrant Venison Hot Pot?
CHEESY ROSTI: Grate the peeled potato and place in a clean tea towel. Close up tightly and squeeze out as much liquid from the grated potato as possible. Discard the liquid. Add the grated potato to a bowl with the grated cheese, a drizzle of oil, and seasoning. Transfer the venison mixture to an ovenproof dish. Scatter over the potato mixture, and roast in the hot oven for 15-20 until golden brown. In the final 5 minutes, turn the oven onto the grill setting to get the perfect golden colour! VENISON GRAVY: Boil the kettle. Preheat the oven to 200°C. Place a large pan over a medium heat with a drizzle of oil. When hot, add the diced onion, the quartered mushrooms, the venison chunks, and the carrots chunks. Fry for 5-6 minutes until starting to brown, shifting occasionally. Add the stock & herb mix and the flour and cook for 1-2 minutes, shifting occasionally. Pour in 200ml of boiling water. Reduce the heat and leave to simmer for 6-7 minutes until thickened slightly. Season to taste. SOME PREP: Loosen the crème fraîche with a splash of water and season to taste. Toss the rinsed green leaves with a drizzle of oil and some seasoning. DINNER IS SERVED: Plate up a helping of the golden cheesy venison hot pot, side with the dressed green leaves, and dollop over the crème fraîche. Well done, Chef!
What should be prepared from my kitchen to make Vibrant Venison Hot Pot?
Button Mushrooms, Cake Flour, Carrot, Creme Fraiche, Free-range Venison Goulash, Grated Mozzarella & Cheddar Cheese Mix, Green Leaves, Onion, Onions, Potato, Stock & Herb Mix
How many calories does Vibrant Venison Hot Pot have?
831 calories
How much fat content does Vibrant Venison Hot Pot have?
grams
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