Venison Stovies
Servings:
6
Now, we know that folk are rightly very protective of their stovies recipe – and that to use venison might seem sacrilegious, but it is very likely that venison was used before beef or mutton so we feel we can go out on this particular limb in the name of historical adventure. This is a good thing as it is delicious beyond expectation – like all good stovies it seems to hit that spot and become greater than the sum of its parts.
Ingredients
- 1 neep / swede
- 2 carrots
- 2 large potatoes
- 1 medium onion
- 50 g butter
- a little chopped thyme
- lots of salt and pepper
- 400 g diced veniham
- 500 ml veniham stock
- 1 dash A dash of Worcester sauce
- 2 cloves chopped garlic(optional)
- 1 bay leaf
Instructions
- Peel and finely dice your neeps, tatties, onion and carrot and begin to fry these off in a large casserole dish with the bay, thyme and butter. Add the Worcester sauce and garlic if you are using them. Once some colour has been added to the veggies and they are starting to give off that savoury aroma season them and add the meat, then allow the mix to cook again for another 10 minutes, stirring regularly and moderating the heat so nothing burns. You may need to add a little more butter or lard to keep everything happy.
- After that cover everything with the stock and simmer for approximately 15 mins until that uniquely “stovies” consistency is achieved. Then add the bay leaf and allow everything to just sit without any more heat for about 20 minutes – serve however you usually serve your stovies.
Recipe Notes
Any cold leftovers make excellent pie filling or hash material, apparently, we never have any leftover to check!
Now, we know that folk are rightly very protective of their stovies recipe – and that to use venison might seem sacrilegious, but it is very likely that venison was used before beef or mutton so we feel we can go out on this particular limb in the name of historical adventure. This is a good thing as it is delicious beyond expectation – like all good stovies it seems to hit that spot and become greater than the sum of its parts.
Ingredients
- 1 neep / swede
- 2 carrots
- 2 large potatoes
- 1 medium onion
- 50 g butter
- a little chopped thyme
- lots of salt and pepper
- 400 g diced veniham
- 500 ml veniham stock
- 1 dash A dash of Worcester sauce
- 2 cloves chopped garlic(optional)
- 1 bay leaf
Instructions
- Peel and finely dice your neeps, tatties, onion and carrot and begin to fry these off in a large casserole dish with the bay, thyme and butter. Add the Worcester sauce and garlic if you are using them. Once some colour has been added to the veggies and they are starting to give off that savoury aroma season them and add the meat, then allow the mix to cook again for another 10 minutes, stirring regularly and moderating the heat so nothing burns. You may need to add a little more butter or lard to keep everything happy.
- After that cover everything with the stock and simmer for approximately 15 mins until that uniquely “stovies” consistency is achieved. Then add the bay leaf and allow everything to just sit without any more heat for about 20 minutes – serve however you usually serve your stovies.
Recipe Notes
Any cold leftovers make excellent pie filling or hash material, apparently, we never have any leftover to check!
