Venison with potato and parsnip gratin

Preparation time
1-2 hours

Cooking time
over 2 hours

Serves
Serves 6–8

By Andi Oliver

Ingredients

For the potato and parsnip gratin

  • 55g/2oz unsalted butter, softened
  • 3 parsnips, peeled and thinly sliced
  • 3 potatoes, peeled and thinly sliced
  • 1 onion, sliced
  • 3 garlic cloves, sliced
  • 300g/10½oz gruyère, grated
  • 300g/10½oz strong cheddar, grated
  • 200g/7oz Stilton, crumbled
  • 3 fresh thyme sprigs, leaves removed
  • 1 litre/1¾ pints double cream
  • pinch grated fresh nutmeg
  • pinch salt
  • pinch white pepper

For the venison

  • 100ml/3½fl oz olive oil
  • 1 fresh oregano sprig, leaves removed
  • 1 tbsp garlic purée
  • 800g/1lb 12oz venison rump
  • 150ml/¼ pint red wine
  • 150g/5½oz unsalted butter, diced
  • salt and freshly ground black pepper
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