Venison Cottage Pie

Venison Cottage Pie

A deeply comforting take on a classic, made with Block venison sourced from carefully managed estates. Slow-braised until perfectly tender with red wine, juniper and thyme, the sauce is rich and savoury, finished with a deeply caramelised potato enriched with egg yolk and mature cheese. Honest, generous cooking that celebrates wild meat at its best.

Yield: 10 portions

Portion size: 350–380g finished weight

Allergens: dairy, gluten, sulphites, egg

Ingredients:

Venison Ragoût

• Venison haunch, trimmed, 30–35mm dice – 2.5kg

• Plain flour – 40g

• Fine sea salt – 18g

• Cracked black pepper – 5g

• Beef dripping or neutral oil – 60ml

• Banana shallots, brunoise – 450g

• Carrots, brunoise – 300g

• Celery, brunoise – 200g

• Garlic, crushed – 20g

• Tomato purée – 40g

• Redcurrant jelly – 35g

• Worcestershire sauce – 25ml

• Marmite – 15g

• Juniper berries, crushed – 10

• Fresh thyme leaves, chopped – 8g

• Bay leaves – 3 leaves

• Red wine (full-bodied) – 750ml

• Game or beef stock – 1.2L

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Potato Purée Topping

• Maris Piper potatoes, peeled – 3.5kg

• Unsalted butter – 220g

• Whole milk – 300ml

• Egg yolks – 4 ea

• Nutmeg – to taste

• Fine salt – to taste

• White pepper – to taste

• Mature Cheddar / Gruyère, finely grated – 250g

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Method

Venison Ragoût

  1. Season & Flour

Combine flour, salt and pepper. Toss venison thoroughly, shaking off excess.

  1. Sear

Heat dripping in rondeau. Sear venison hard in batches until deep caramelisation is achieved. Remove and reserve.

  1. Sweat Aromatics

In same vessel reduce heat. Sweat shallots, carrot and celery with a pinch of salt until translucent and lightly golden (~12 mins).

  1. Tomato Base

Add garlic, tomato purée, Worcestershire, Marmite and redcurrant jelly. Cook out 60–90 seconds until paste darkens.

  1. Deglaze

Add red wine. Reduce by 60–70% to remove alcohol and concentrate flavour.

  1. Braise

Return venison, add stock, herbs, juniper and bay. Bring to light simmer, cover tightly.

Braise at 150°C fan / 170°C deck oven for 2.5–3 hrs until venison is spoon-tender.

  1. Finish Sauce

Remove bay. Reduce uncovered to nappé consistency. Correct seasoning.

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Potato Purée

  1. Cook potatoes in well-salted water until fully tender.

  2. Drain, steam dry 5 mins.

  3. Pass through ricer or drum sieve.

  4. Fold in butter, hot milk, yolks, nutmeg, salt & pepper.

  5. Finish with 200g of the cheese. Chill for service.

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Assembly & Service

• Portion venison ragoût into oven-safe dishes: 250–270g per portion.

• Pipe or quenelle potato purée to fully cover. Texture surface aggressively.

• Finish with remaining cheese.

To Order:

Bake at 200°C for 18–22 mins until core temp 75°C, golden peaks and bubbling edges.

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Garnish / Accompaniments

• Braised red cabbage or savoy

• Venison reduction or gravy

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