I am seeing venison more and more on the shelves, Norwich market nearly always stocks it and farm shops often have a stock in their freezers. It’s a similar price to beef and cheaper cuts offer tender, quality and rich tasty dishes making it perfect for old fashioned pies and casseroles.
| Prep Time | 40 - 50 minutes |
| Cook Time | 2 hours |
| Servings |
portions
|
Ingredients
Short Crust Pastry -
- 250 g plain flour sieved with the salt
- pinch salt
- 125g butter diced
- 1 teaspoon fresh chopped thyme or 1/2 teaspoon dried (optional)
- 60 - 80 ml cold water or enough to mix to a dough
Venison Stew -
- 2 tablespoons oil (any)
- 1 tablespoon plain flour
- 450 g diced venison (ask the butcher for braising quality)
- 1 tablespoon oil
- 30 g butter
- 2 red onions diced
- 1 stick celery diced
- 2 cloves garlic crushed
- 250 g field mushrooms large diced
- 60 ml port or red wine
- 1/2 tablespoon redcurrant jelly (optional)
- 250 ml stock seasoning
- 1 - 2 tablespoons tomato puree
- seasoning to taste
Ingredients
Short Crust Pastry -
Venison Stew -
|
|
Instructions
To Make The Pastry -
- Of course you could always buy ready made short crust or puff pastry.
- Sift the flour in to a big bowl and add the salt.
- Rub the butter in to the flour until the mix resembles fine breadcrumbs.
- Add the herbs – optional.
- Mix in enough water to form a soft, pliable dough.
- Cover in cling film and rest in the fridge for 20 minutes.
To Make the stew -
- Heat the oil in a large frying pan, toss the venison in the flour shaking off any excess and cook until brown in the hot oil, stirring to stop from sticking.
- Remove and set aside.
- In the same pan heat the next lot of oil and fry of the onions cooking slowly until lightly browned.
- Add the celery, garlic and mushrooms and cook for a few minutes to soften.
- Add the venison back in and cover with the port, redcurrant jelly and stock.
- Bring to the boil, turn down the heat to a simmer, cover with a lid and cook for 1 & 1/2 hours until the meat is tender stirring occasionally. Alternatively transfer in to a casserole pot and cook in the oven.
- Season to taste and stir in the puree to thicken.
- Spoon in to a 6-portioned pie dish allow to cool slightly before adding the pastry.
Making The Pie -
- Pre-heat the oven gas 6 / 210*c.
- Roll out the pastry and cover the pie, brushing with egg wash or milk.
- Make a hole in the middle to allow excess steam out.
- Bake on the middle shelf for 25 - 30 minutes or until golden.
Recipe Notes
Tip – If cooking from cold make sure the stew has cooled before adding the pastry and allow an extra 20 - 25 minutes on a slightly lower setting.
Share this Recipe