Venison, broccoli and sweet potato gratin

posted in: What's Cooking blog | 0

1kg sweet potato sliced

2 handfuls broccoli florets

500g venison cubes or steak cut into strips (you can use any meat or fish for this)

375ml cream (half cream half plain yoghurt)

45ml Dijon mustard

60ml mature gouda cheese

 

Grease a dish with coconut oil

Boil the sweet potatoes until tender

Add the broccoli and boil for 1 min

Drain and transfer to the baking dish and drizzle with olive oil

Pan fry the meat until browned and pack into the dish between the broccoli and potatoes

Mix the cream and mustard together and dollop all over

Sprinkle with grated cheese

Bake for 20mins until golden brown

 

 

 

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