Venison stew
Venison benefits from long, slow cooking, and this Scottish dish develops a beautifully earthy sweetness – try it as an alternative to turkey, or for Hogmanay
Skirlie mash
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
Ingredients
- 1kg floury potato
- 85g butter
- 2 onions, finely chopped
- 50g pinhead or medium oatmeal (not flakes)
- 6 tbsp double cream
- handful curly parsley, chopped
Method
- STEP 1
Boil the potatoes until very tender, about 20 mins. Meanwhile, make the skirlie. Heat the butter in a frying pan, add the onion and cook for 10 mins until golden and soft. Add the oatmeal and stir until the butter is absorbed and the mix looks dry. Continue cooking until the skirlie is toasted, stirring (skirling round the pan) all the time for 5 mins, but do not let it catch and burn. Remove and keep warm.
- STEP 2
Drain the potatoes, return to the hot pan and mash really well. Beat in the cream, parsley and skirlie, then season to taste. Serve immediately before the skirlie softens.
