Sunday Tribune

Venison and wild mushroom stew with olive oil mash

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tomatoes, herbs and spices.

Return the meat to the pan and pour over the brandy and reserved wine. Cook until reduced by half. Add the wild mushrooms and the beef stock and season with a little salt. Bring to the boil and then cover. Slow-cook the stew either over a low heat or in the oven for at least 3 hours, until the meat falls apart and you have an unctuous and rich sauce. Leave the oven on.

To make the mashed potatoes, peel, wash and cut the potatoes into even slices and place them in a large pan. Cover with cold water and bring to the boil over a high heat. Cook for about 15 minutes until soft, drain and return to the same pan. Set over a low heat for 1 minute to dry.

Add the butter, salt and pepper and start mashing using a whisk. Add the olive oil and cream and mix.

Tip onto a baking sheet and bake on the top shelf of the oven for 20 minutes, so that it crisps up and lightly browns. Serve hot with the venison stew.

Recipe from Spanish Made Simple: Foolproof Spanish Recipes for Every Day by Omar Allibhoy

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