Minced Venison and Creamy Leeks Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
SERVES 31/2 LB minced venison2 tablespoons olive oil2 onions, skinned and finely diced2 carrots and 2 parsnips, peeled and trimmed at either end and finely diced0.5 tablespoon flour0.5 teaspoon salt, about 30 grinds of black pepper1 tablespoons tomato purée1 tablespoons Worcester sauce0.5 pint stock (I use Marigold stock powder)For the top2 medium leeks, trimmed and sliced into 2in/5cm lengths, steamed till just tender9g butter melted with 1 tablespoon olive oil0.5 just rounded tablespoon flour1/4 pint milk0.5 teaspoon salt, about 20 grinds of black pepper, a good grating of nutmeg1oz grated cheddar cheese
Heat the olive oil in a casserole and brown the minced venison in batches, scooping each into a warm bowl as it browns. When done, fry the onions for five to seven minutes, till they are turning transparent, then stir in the carrots and parsnips, and fry for several minutes, stirring from time to time. Stir in the browned venison mince with the tablespoon of flour, and cook for a couple of minutes before stirring in the tomato purée, Worcester sauce and stock, salt and pepper. Stir until the mixture simmers gently, then cover the casserole or pan with its lid, and cook in a moderate heat, 180C/350F/Gas Mark 4 for one hour. Take out of the oven, and cool.
Meanwhile, make a sauce by melting the butter and heating the olive oil together, then stir in the tablespoon of flour. Cook it for a minute before gradually adding the milk, stirring until the sauce boils. Let it bubble for a minute, then take the pan off the heat, and stir in the salt, pepper and nutmeg, and fold in the steamed leeks. Spoon this over the cold venison mince. Scatter the grated cheese evenly over the surface and bake in the same moderate heat, for 35 to 40 minutes, or until the meat is bubbling around the edges beneath the golden crust formed by the melted cheese.
Number of Servings: 3
Recipe submitted by SparkPeople user LAUROCHKA.
Meanwhile, make a sauce by melting the butter and heating the olive oil together, then stir in the tablespoon of flour. Cook it for a minute before gradually adding the milk, stirring until the sauce boils. Let it bubble for a minute, then take the pan off the heat, and stir in the salt, pepper and nutmeg, and fold in the steamed leeks. Spoon this over the cold venison mince. Scatter the grated cheese evenly over the surface and bake in the same moderate heat, for 35 to 40 minutes, or until the meat is bubbling around the edges beneath the golden crust formed by the melted cheese.
Number of Servings: 3
Recipe submitted by SparkPeople user LAUROCHKA.
Nutritional Info Amount Per Serving
- Calories: 485.2
- Total Fat: 23.1 g
- Cholesterol: 90.4 mg
- Sodium: 1,296.6 mg
- Total Carbs: 43.2 g
- Dietary Fiber: 7.9 g
- Protein: 28.3 g
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