Preparation time is 20minutes
Cook time is 35minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
12 Ingredients
- 500grams diced venison, remove any fat
- 100grams bacon lardons
- 1 medium white onion, peeled and chopped
- 3 cloves garlic, peeled and chopped
- 1 medium carrot, peeled and chopped
- 1 stalk celery, leaves removed and chopped
- 1tablespoons plain flour
- 2tablespoons butter
- 1 1/4 cup beef stock
- 3/4 cup red wine
- 250grams short crust pastry, thawed
- 1 egg, cracked and lightly beaten
Description
A tender and sumptuous venison pie with a crunchy pastry.
Method
Step 1 of 10
Heat up a large saucepan to a medium heat and then melt the butter.
Step 2 of 10
Fry the onion, garlic, carrot and celery for 5 minutes while mixing.
Step 3 of 10
Add the flour and mix in well.
Step 4 of 10
Add the bacon and venison and fry for 4 minutes while tossing.
Step 5 of 10
Add the rest of the ingredients to the pot apart from the pastry and egg and lower the heat to a simmer.
Step 6 of 10
Allow the dish to simmer for 1 hour stirring occasionally and then pre-heat the oven to 180°C.
Step 7 of 10
Roll out the thawed pastry.
Step 8 of 10
Remove the meat and veg from the heat and place into a suitable oven safe casserole dish.
Step 9 of 10
Cover the dish fully with the pastry allowing it to overlap the edges so that it doesn't sink into the dish.
Step 10 of 10
Brunch the pastry the beaten egg, piece the pastry a few times with a fork and bake for 45 minutes before serving or until the pastry is nicely browned.
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