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Thread: Recipe: neck fillet hot pot

  1. #1

    Recipe: neck fillet hot pot

    Munty neck fillet
    Red Onions
    Sea salt
    Black pepper
    Mixed dried herbs
    Rape seed oil
    Red wine

    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.



  2. #2
    Sounds great. Will be giving this a go for sure.

  3. #3
    very nice, thanks for sharing. regards sbm

  4. #4
    There`s only one rule in a recipe .... if it doesn`t work don`t do it again.
    If you want some other ideas look here ..
    "He who kills sow with piglets empties the forest of boar" My neighbours dad on new years eve 2011.

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