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8 October 2010
William Rose Butchers,
75 East Dulwich Grove, East Dulwich, SE22 8PR
020 8693 7733
Don’t let city life stop you from enjoying the taste of the British countryside this autumn.
As the gaming season kicks off this month, organic and free range butchers William Rose are the top choice for venison, pheasant, partridge and other seasonal game. Wild, natural and free range, game is also lower in fat and cholesterol than many red meats.
This Hunter’s Pie is the perfect dish to share with friends.
Recipe and picture courtesy of Game-to-Eat, a campaign dedicated to increasing our enjoyment of game dishes. Venison and a wide range of other game available at William Rose Butchers
2 large onions, chopped
750g minced venison
2 cloves garlic, crushed
2 tbsps plain flour
300ml venison or beef stock
1 tbsp tomato puree
3 tbsps Worcester sauce
1 tbsp fresh thyme leaves
Salt and freshly ground black pepper
1 kg freshly mashed potatoes made with butter and milk
50g Lincolnshire poacher or Cheddar cheese
1. In a large saucepan, cook the onion in the butter until soft and golden.
2. Add the venison and garlic and raise the heat so the meat browns a little, stirring constantly.
Sprinkle in the flour, stir in well, then add the stock, tomato puree and all the remaining seasonings.
Bubble gently for 15 minutes, season again to taste, then place in a shallow dish.
3. Spread the mashed potato on top and scatter the cheese over. Grill until golden brown and serve with a seasonal vegetable.
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