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Simmer 1 chopped onion in a non-stick pan, add 1 1/2 lb. ground venison (or beef), 1 bay leaf, salt, pepper, 2 cloves of garlic. Cook the mixture over a medium heat until the meat gives out its juices and loses its raw look. Add 1 small can of tomato sauce, 1 cube beef bouillon, 2 grated raw carrots (grated large). Cover and simmer for 1 hour. Add chopped parsley. Next step, the topping:
Boil and mash 5 potatoes. Add butter, buttermilk and skim milk. If the meat mixture has accumulated too much liquid, pour some off so that the meat is juicy but not covered with liquid. Cover the meat in an ovenwear casserole with the mashed potatoes. Bake till heated through and golden. For a final moment, put under the broiler.
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