Roe deer stew with home-made mashed potatoes

Serves 4
Roe deer stew with home-made mashed potatoes
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800 g roe deer meat, for instance leg
1 tbsp butter or margarine
1 tbsp game stock or dark beef stock
400 ml water
1 bay leaf
10 juniper berries
6-7 white peppercorns
1 sprig fresh thyme
1-2 tbsp Dansukker Dark Muscovado Sugar
4 carrots
200 g swede
12 fresh mushrooms
8-10 shallots
1 tbsp butter or margarine
1/2-1 tsp salt
1 tbsp potato starch

Mashed potatoes
700 g potatoes, floury variety
200 ml milk
1 tbsp liquid margarine
100 ml mature cheese, grated
1 tsp Dansukker Light Muscovado Sugar
Salt, pepper

Dice the meat and sear in a braising pan with the butter/margarine. Add the stock and water and bring to the boil. Skim off any scum. Put the bay leaf, juniper berries, peppercorns and thyme into a bouquet garni bag, tie it up and add to the pan. Add the muscovado sugar. Simmer for 20 minutes.

Peel the onion, swede and carrots. Clean the mushrooms and cut into 2-4 pieces, depending on their size. Cut the carrots into 1 cm discs. Dice the swede. Pan-fry the onion and mushrooms in butter/margarine until golden. Add the onion and vegetables to the stew and simmer for a further 15-20 minutes.

Remove the bouquet garni. Mix the potato starch with a little water and stir into the stew to thicken it. Add extra salt and muscovado sugar to taste.

Peel and dice the potatoes and boil them in slightly salted water. Strain. Mash the potatoes and add the milk, margarine, cheese and muscovado sugar. Add salt and pepper to taste.

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