The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 large potatoes
-
2 tbsp thickened aged balsamic vinegar (use half) (Sulphites)
-
10g beef stock powder
- 1 tbsp cornflour
- 1 onion
- 2 garlic clove
- 1 carrot
-
275g slow-cooked venison
- 120g chestnut mushrooms
- 2 tbsp tomato purée
-
2 tsp Italian herbs
-
150g peas
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 86Kcal | 531Kcal |
| 362kJ | 2220kJ | |
| Fat | 1.6g | 9.8g |
| of which saturates | 0.4g | 2.5g |
| Carbohydrates | 11g | 65g |
| of which sugars | 2.4g | 15g |
| Protein | 7.4g | 46g |
| Salt | 0.27g | 1.7g |
| Fibre | 2.2g | 14g |
Ingredients
Ingredients
-
2 tbsp thickened aged balsamic vinegar (use a quarter) (Sulphites)
- 1 tbsp cornflour (use half)
-
10g beef stock powder (use half)
-
150g peas (use half)
-
140g slow cooked venison (use half)
-
2 tsp Italian herbs (use half)
- 1 onion (use half)
- 2 large potatoes
- 1 carrot (use half)
- 2 garlic clove
- 120g chestnut mushrooms (use half)
- 2 tbsp tomato purée (use half)
Sulphites
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 74Kcal | 603Kcal |
| 311kJ | 2522kJ | |
| Fat | 1.0g | 7.7g |
| of which saturates | 0.3g | 2.0g |
| Carbohydrates | 12g | 97g |
| of which sugars | 2.0g | 16g |
| Protein | 4.1g | 34g |
| Salt | 0.16g | 1.3g |
| Fibre | 2.0g | 17g |
Slow-cooked Venison Hot Pot with Potato Topping, Mushrooms & Peas
A comforting hot pot to warm you up on the colder weeknights. Stew hearty slow-cooked wild British venison with bright carrots, earthy mushrooms and sweet peas. Top with thinly sliced potatoes and bake till golden and crispy. Delish!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat your oven to 230C/ fan 210C / gas mark 8
- Bring a medium saucepan filled with salted water to a boil
- Boil a half-full kettle
- Pull out a large saucepan, a medium ovenproof dish, a sieve, a measuring jug & a peeler
Get prepping
- Dissolve the cornflour in the jug with 50ml cold water. Add the half pack of stock powder and 150ml boiling water. Mix to dissolve
- Finely dice the onion. Finely chop or crush the garlic. Thinly slice the mushrooms. Peel the carrot and dice into 1cm chunks
- Thinly slice just half the potato into 1/2cm discs. Dice the remaining into 1 cm chunks
Get the potatoes on
- Add the sliced potato to the saucepan and simmer for 5 mins, until just soft
- Drain, return to the pan and gently toss with 1/2 tsp olive oil and a pinch of salt and pepper
Build the hot pot
- Meanwhile, heat the large saucepan with 2 tsp olive oil on medium heat. Once hot add the onion, mushrooms, carrot and diced potato
- Cook for 5 mins, until softening, then add the garlic, Italian herbs and tomato puree and cook for a further 30 secs
- Add the slow-cooked venison to the pan, along with the stock mix and the half pack of balsamic vinegar. Pull apart any larger pieces of venison
- Simmer for 5-7 mins, until the sauce is thickening and the veg is softened. Season with salt and pepper
Time to bake
- Transfer the hot pot mix into the medium ovenproof dish, then layer the sliced potato on top
- Bake for 20 mins, until golden and crispy
Boil the peas & plate up
- Refill the medium saucepan with salted hot water and bring to a boil. Once boiling, add the peas and boil for 2-3 mins, then drain
- Share the hot pot between plates, with the peas alongside
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