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1
Coat the venison chunks with the flour and salt and pepper.
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2
Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
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3
Transfer to a bowl.
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4
Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
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5
Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
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6
Pour in the stock and bring to a simmer.
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7
Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
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8
About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
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9
Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
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10
For the topping, peel the potatoes and cut into 2 inch chunks.
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11
Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
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12
While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
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13
Heat the oven to 425 degrees F.
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14
Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
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15
Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
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16
Grind over some pepper and serve.
