Venison Pie

Preparation

  • Makes 4 individual pies

Ingredients

  • 400g diced venison
  • 1 tbsp sunflower oil
  • 1 carrot diced 1cm
  • 2 sticks celery diced 1 cm
  • 1 onion diced 1cm
  • 100g button mushrooms
  • 100g bacon lardons
  • 1 tsp tomato puree
  • 1 sprig thyme
  • 1 bay leaf
  • 1 tbsp plain flour
  • 250ml game/beef stock
  • 1 320g pkt all butter puff pastry ready rolled
  • 1 egg yolk
  • 1 tbsp milk

Instructions

  1. Heat a medium sized frying pan, add the oil and fry the lardons gently until browned.
  2. Remove the lardons with a slotted spoon and return the pan to the heat.
  3. Season the venison with salt and colour well on all sides.
  4. Repeat with the remaining meat.
  5. Once all the meat is browned add the vegetables and soften gently.
  6. Add the tomato puree to the pan and cook for 2- 3 minutes and then add the flour and thoroughly stir in.
  7. Add the stock and bring to the boil then add the herbs.
  8. Transfer to a casserole pot and cook in the oven for 1 ½ to 2 hours at 140 c until the meat is tender.
  9. Cool the meat preferably overnight.
  10. Cut 8 discs of pastry approximately 12 cm in diameter and line four 10cm pie cases.
  11. Divide the meat mix between the cases.
  12. Mix the egg yolk and milk together and brush on the rim of the pie and add the lids crimping as you go.
  13. Trim the excess pastry with a blunt knife and egg wash the top of the pie.
  14. Make a small hole in the top to allow steam to escape.
  15. Bake the pies at 180 c for 20 – 25mins until golden brown.