Wild Highland venison stew with Loch Ness dark ale

Bidfood UK

Bidfood UK

Standard Supplier 25th January 2018

Wild Highland venison stew with Loch Ness dark ale

The perfect recipe to help you celebrate Burns Night


  • Diced game 800g
  • Plain flour 4tbs
  • Diced onions 2
  • Diced carrots 3
  • Diced celery sticks 2
  • Sprigs of thyme 4
  • Garlic cloves 2
  • Red currant jelly 1tbs
  • Bacon lardons 100g
  • Button mushrooms 16
  • Loch Ness dark ale 500ml
  • Skirlie
  • Scottish oats 150g
  • Haggis 100g
  • Butter 50g
  • Diced medium onion 1


Game pie filling:
1) Put the game mix into a large bowl and season with salt and pepper.
2) Now sprinkle with the flour and make sure the game is well coated.
3) Heat a heavy based pot and add 5 tbsp oil.
4) Add the meat and brown it all over.
5) Now add the vegetables, bacon, garlic, thyme and butter and stir to prevent it sticking and burning (add a little ale if it starts to stick).
6) Drop in the redcurrant jelly and allow it to melt through the meat.
7) Cook this for about a minute and a half before adding the Loch Ness Dark ale.
8) Let this reduce down before adding your stock (just enough stock to cover the meat).
9) Cover with a lid and let it very gently simmer, make sure it doesn’t boil or the meat will stress and become tough.
10) Remove the lid and with a slotted spoon or spider if you have one remove the meat and put it in a bowl, this will allow you to turn the heat up and reduce the stock into a nice thick sauce.
11) Once you have the desired consistency then add the meat back into the sauce to warm through
12) Top with a shortcrust pastry lid.
Skirlie on the side:
1) Melt the butter in a heavy based pan, add the onions and oats and season lightly, cook over a medium heat till the oats are golden and almost crispy.
2) When the oats are at that stage crumble the haggis through the Skirlie and cook for 2 or 3 mins over a medium heat.
3) Now add the chopped parsley and serve with the stew.
4) Scottish carrots, baby beets and red onions make a fantastic accompaniment.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you