Wild Venison Pie
Wild Venison is the healthiest red meat you can buy, while also being sustainable. The deer population is at historically high levels, and their numbers need to be reduced to ensure natural woodland regeneration.
This recipe uses Stansted wild venison, chestnut mushrooms, wine and herbs, giving a rich gravy that’s very satisfying.
Venison Pie – Serves 4
Ingredients:
- 750g Diced Venison
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- 400ml red wine
- 200ml chicken stock & 200ml beef stock (or just use 400ml of one)
- 250g chestnut mushrooms
- small branch rosemary
- sprig of thyme
- 2 tbsp sunflower oil
- 2 tbsp plain flour
- seasoning
Pastry
- 400g Plain flour
- 200g butter (cold cut into small cubes)
- 2-3 tsp Cold water
Method:
- Pre-heat oven to 160C/140C fan/gas 3
- To make the filling, heat the oil in a casserole dish over medium high, brown the meat on all sides in small batches. Set aside, reduce the heat, and slowly cook the onion for 10 minutes, stirring.
- Add chopped mushrooms, garlic and herbs and cook for 5 minutes. Then add meat and juices, pour over the stock, season and bring to simmer.
- Cover with lid and place in pre-heated oven for about 2 hours until meat is tender
Pastry
- Put the flour and salt in a large bowl and add the cubes of butter.
- Working quickly, use finger tips to combine ingredients until mixture resembles course breadcrumbs.
- With a knife, stir in small quantities of cold water until the dough binds.
- Gently knead pastry until just comes together in a smooth dough. Don’t overwork it.
- Wrap in cling-film and rest dough for 30 minutes in fridge.
- Roll out, line the tin & form lid, and put back in fridge until ready to use.
- Pre-heat oven to 220C/200C fan/gas 7, add filling to pie base, brush the rim with egg wash, and add the lid, crimping the edge. Brush the top with egg wash, pierce the lid with a knife, and bake for 35 minutes until the lid is golden and the contents are hot through.