Hearty British Venison & Kale Hotpot

A rustic and deeply savoury hotpot inspired by the British countryside. Lean, rich venison is slow-cooked with kale and mushrooms in a flavourful gravy, all topped with thinly sliced celeriac instead of traditional potato. It's comfort food, redefined.

Method

1. 1

   Preheat oven to 160°C (140°C fan). Heat 1 tbsp of olive oil in a large oven-safe pot or Dutch oven. Brown the venison in batches, then set aside.

2. 2

   Add the remaining oil to the pot and sauté the onion and mushrooms until softened, about 5-7 minutes.

3. 3

   Return the venison to the pot. Stir in the beef stock and Worcestershire sauce. Whisk in the psyllium husk powder to thicken the gravy. Bring to a simmer.

4. 4

   Stir in the chopped kale, cover the pot, and transfer to the preheated oven for 60 minutes.

5. 5

   While the stew cooks, thinly slice the celeriac (about 2-3mm thick) using a mandoline if possible.

6. 6

   Remove the pot from the oven. Arrange the celeriac slices in an overlapping pattern on top of the stew. Brush with a little olive oil or melted butter.

7. 7

   Return the pot to the oven, uncovered, and cook for another 30-40 minutes, or until the celeriac is tender and golden brown on top. Serve hot.