There are endless varieties of the popular dish Scottish mince & tatties, which has even found its way into Jamaican cuisine.
Feel free to use whatever ground game meat you have and put your own twist on the recipe with different vegetable combinations.
Ingredients
Makes 8 portions
For ground venison:
- 3 tbsp olive oil
- 4 garlic cloves, minced
- 2 large white onions
- 2 lbs ground venison
- 1 can stout beer
- 2 tbsp cornstarch
- ¼ cup Worcestershire sauce
- 3 cups veal stock (or beef broth)
- 1 cup celery, chopped
- 2 cups carrots, chopped
- 2 cups frozen green peas
- ½ cup fresh parsley, chopped
- Salt and pepper, to taste
For mashed potatoes:
- 6 large Yukon gold potatoes
- 1 cup 2% milk
- 1 cup 35% cream
- ¼ lb unsalted butter
- ½ cup roasted garlic
- 1 tbsp salt
- 2 tsp ground white pepper
Directions
1. In a large pot, heat olive oil on medium high heat. Add garlic and onions and sauté until translucent.
2. Add ground venison and brown for 5 minutes
3. Add beer and reduce by half. Mix in cornstarch until dissolved. Stir in Worcestershire sauce and veal stock.
4. Lower heat to medium, add in vegetables and simmer until they are tender and liquid is thickened, approximately 30 minutes.
5. Season with salt and pepper.
6. For mashed potatoes, add potatoes to a large pot and cover with water.
7. Bring to a heavy simmer and cook until a knife slides in easily. Strain and put potatoes back into pot.
8. Warm milk, cream and butter in a small pot. Pour onto strained potatoes.
9. Add roasted garlic and season with salt and white pepper and mash until smooth.
10. Spoon a heap of mashed potatoes onto a plate and top with a generous helping of mince. Garnish with chopped parsley.
Originally published in the Jan.-Feb. 2024 issue of Ontario OUT of DOORS
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