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This is quite possibly the first venison crumble ever to be made, at least i’ve never heard of one, so let’s get to it!
What ingredients will I need?
Mustard
Lemon juice
Thyme
Milk
Peppercorns whole and ground
Flour
Butter
Salt
Chicken stock
Coriander leaf
Honey
White Potatoes
Venison
Carrots
Broccoli
Chilli flakes (optional)
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Great i’ve got the ingredients, what do I do?
First we’ve going to put the venison into casserole pan, on a low heat and keep stirring until the meat is brown on all angles.
Once it’s starting to brown add plenty of thyme
Wants juices start to show in the man add lemon for flavour and honey to tenderise the meat
Next a heaped tea spoon of mustard followed by 3 heaped tea spoons of flour and chicken stock and mix well.
Next add some coriander leaf and leave it for a little while
After a short while then add water and then milk.
Next put the lid on the pan and leave for 30-45 minutes while periodically lifting the lid and stirring, while that’s doing it’s thing we can work on the crumble and veg! Put butter and flour into a mixing bowl and keep mixing your finger in until you create breadcrumbs. I’m making a small crumble and used 3 heaped table spoons of button and 8 heaped table spoons of flour, follow that ratio and you should get great results!
Next cut your potatoes into halfs and then cut those halfs into half, so you have 4 quarters per potato, for the carrots i’ve just cut into random trianglar shapes. Keep the skins on (remember to wash first). We’re going to be roasting both so it will be best with the skins on.
Add the potatoes and carrots to a pan with water a good amount of salt and a good amount of pepper, keeps boiling until the potatoes start to soften up a bit, then once they are put them in a colander and shake to get rid of any water. Next put them on a baking dray covered in oil and some salted butter. I like to scrape the skins of the potatoes with a knife which makes the skins uneven and more crispy as a result. Cover the veg with much pepper, salt and a few chilli flakes if you want.
By now you’re meat is likely ready, put into your dish and leave to cool for several minutes, once it’s cool put your crumbs on top and place in the oven at 200. You’ll want to leave it in the oven for 35-40 mins.
After 5 minutes sprinkle some flour on your potatoes and then put the potatoes and carrots in the oven, leave for 10 minutes and then flip them all round. Leave for another 10 minutes and flip once more and cook for 10 minutes. Now that the potatoes and carrots are out the pan, get rid of the water and put some fresh water in there, then put in your broccoli.
Now your crumble, roasted veg and broccoli should all be done, so plate up an server
