Venison Hot Pot: A British Classic Reimagined

When the nights draw in and the temperature drops, there’s nothing quite like a dish that warms you from the inside out. This Venison Hot Pot is the ultimate winter comfort food – rich, hearty, and full of flavour. Slow-cooked venison melts in the mouth, layered with seasonal vegetables and finished with a crown of buttery, golden potatoes. It’s rustic luxury at its finest.

@premoteuk has been back in the kitchen with our premium diced venison, creating a beautifully slow-cooked hot pot with a crisp, golden potato topping – the perfect dish for cold winter evenings.

Ideal for a cosy family meal or as an impressive centrepiece for entertaining, this recipe brings together traditional British comfort cooking with a refined, modern touch.

Tender venison, a rich, flavourful gravy, and perfectly crisp potatoes come together to create a dish that’s as satisfying as it is comforting. It’s a true celebration of seasonal British cooking and a must-make for winter dining.

Total time: 5 hours

Ingredients (Serves 4)

• 750g diced venison
• 1 onion
• 1 carrot
• 1 celery stick
• Rosemary
• Balsamic vinegar
• Flour
• 800ml beef stock
• 2 bay leaves
• 3 potatoes
• Thyme
• Butter
• Salt
• Pepper

Method

Prepare the Venison: Bring the venison to room temperature, pat it dry, and season with salt.

Preheat the oven: Set the oven to 160°C (140°C Fan).

Build the base:

1. Finely chop the onion, carrot, celery, and rosemary. Heat a splash of oil in a casserole dish over high heat. Sear the venison in batches until well browned, then remove and set aside.
2. Reduce the heat to low. Add the chopped onion, carrot, celery, and rosemary. Season with salt and pepper, and cook for 10 minutes until softened.
3. Add a splash of balsamic vinegar and cook for a few minutes. Stir in 1 tbsp flour, cook briefly, then pour in the stock.
4. Increase the heat to medium-high, return the venison to the dish, and bring to a simmer. Add the bay leaves, cover with a lid, and transfer to the oven for 3 hours.
5. Remove the stew from the oven and season to taste.

Prepare the potato topping:

1. Increase the oven temperature to 200°C (180°C Fan).
2. Thinly slice the potatoes and toss with melted butter, salt, pepper, and fresh thyme leaves.

Assemble the hot pot: Arrange the potato slices over the venison stew. Drizzle over any remaining butter and bake for 1 hour, or until the potatoes are golden and crisp.

Serve

Remove from the oven and let it rest for a few minutes to settle. Serve hot and add a sprinkle of fresh thyme or parsley for a burst of colour and freshness. Serve alongside seasonal greens or crusty bread to soak up every last bit of the gravy.