Munty neck fillet
Mixed dried herbs
Rape seed oil
Sorry no quantities folks, I have not done much venison cookery yet as only just started stalking so initially all recipes will be experimental. Hence using this cut first.
This idea is loosely based on traditional Lancashire hot pot (my good lady is from there and first cooked hot pot when she was about 8).
Start 5pm day before
Turn slow cooker on heat 2
Throw in handful of thinly sliced onions to make a thin layer
Make a layer of thinly sliced potatoes - no gaps but not really overlapping
Season with salt pepper and herbs to taste (go light if not sure as you can always add more later)
Layer of venison my guess is around 6oz
Repeat twice more
Then another layer of onions
Finish with a tight layer of overlapping potato slices in the traditional manner
Sprinkle on about a tablespoon of rape seed oil
Add half a bottle of red wine - I used a Reserva Rioja from Aldi at five and a half quid very good value
Top up with boiling water until an inch below top of potatoes
Put lid on and forget until next morning
Next morning taste stock, be amazed at flavour and turn slow cooker down to 1 loking forward to lunch
Made note to self to make venison stock next time from carcass bones as would obviously make this a fair bit cheaper and be an interesting variation to try.