Now before I get any of you culinary aficionados getting in touch! I know this isn’t a true hash! But hey! Life’s too short! 

This recipe is a great idea for using up the forequarter meat, rather than using venison mince, which is fine to use, but try chopping the venison finely, this’ll give you a nicer finished texture 
Shopping list 

1. 500g of finely chopped venison forequarter 

2. 50g of lard ( or if you can get it, bacon fat) 

3. 3 finely chopped onion

4. 1 roughly chopped celery stick

5. 2 carrots peeled and roughly chopped 

6. 1 leek, washed and roughly chopped 

7. 1 tin of good quality chopped tomatoes 
8. 2 finely chopped red chilli’s

9. 1 good pinch of chilli powder 

10. 3 medium size potatoes, washed and thinly sliced ( you don’t have to peel them) 

11. 175g of grated Monterrey cheese ( or mature Cheddar) 

12. Seasoning


Method 

1. Heat your oven to 180c 

2. In an ovenproof casserole dish heat the lard and brown the venison well

3. Add the vegetables and cook until soft and lightly browned 

4. Stir in the chopped tomatoes, chilli and chilli powder 

5. Season really well with salt and pepper 

6. Add a good splash of water and top with the sliced potatoes, arranging neatly 

7. Sprinkle the cheese on top 

8. Cover with the casserole lid or tin foil and bake for 45 minutes 

9. Remove the lid/foil and return to the oven and cook for a further 15 minutes until nicely browned 

Serve immediately, topped with a fried duck egg, absolutely delicious 


Happy cooking 


Jon 

 

Written by Jon Fell

Head Chef Rosehill Theatre, Chef on the Simply Good Food TV app, run a Seafood Cookery Class at Peter Sidwell Cookery School, Newspaper food columnist

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