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Your support makes all the difference.Stovies are traditionally made with leftovers on the stove, rather like bubble and squeak. You can also add things like swede or parsnips to it if you wish.
A good game butcher should be able to cut you a French-trimmed rack of deer.
2 x 6-7 French-trimmed racks of deer
1 medium onion, peeled and thinly sliced
Vegetable oil for frying
A good knob of butter
250g new potatoes, boiled in their skins, cooled then peeled
1tbsp chopped parsley For the sauce
2 shallots, peeled and finely chopped
A good knob of butter
2tsp flour
1tsp tomato purée
100ml red wine
250ml beef stock
First make the sauce: melt the butter in a thick-bottomed pan and gently cook the shallots for 2-3 minutes until lightly coloured. Add the flour and tomato purée and stir well over a low heat for a minute.
Gradually add the red wine, stirring to avoid lumps forming, and then gradually add the beef stock. Bring to the boil and simmer very gently for about 20-25 minutes, whisking occasionally, until the sauce has reduced by about two-thirds and thickened. Cover and keep warm. Preheat the oven to 220C/gas mark 7.
Gently cook the onion in a little vegetable oil, covered, for 5-6 minutes, stirring every so often. Season, add a little butter and continue cooking uncovered, until they just begin to colour, then transfer to a bowl. Coarsely chop the potatoes and add to the onions and parsley, season and then mix well.
Heat a tablespoon of oil in a frying pan, preferably non-stick, add the mixture and shape it into a cake, pressing it with a spatula. Let the stovie cook for 4-5 minutes, until it begins to colour nicely underneath, then flip it over like a pancake. Alternatively, you can turn it out by inverting it on to a plate, then heating a little more oil in the pan and sliding the hash back into the pan. Cook for another 4-5 minutes.
While the stovie is cooking, season the deer rack, heat a roasting tray on the stove and brown the rack on both sides then roast in the oven for 15 minutes, keeping it nice and pink; then leave to rest for 5-6 minutes on a plate.
To serve, spoon the stovie on to warmed plates, slice the deer rack between each bone and arrange on the stovie; then spoon the sauce around.
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