Saturday, 6 February 2010

Venison pie

Makes one large pie (enough for 5 adults)

Ingredients for nice flaky pie crust:
250g wholemeal flour
60g self raising flour
200g very cold butter
90 ml water

Scrunch the flour, salt and butter through your fingers until it resembles coarse crumbs, add water and mix until it forms a ball. Wrap in cling film and chill for 20 mins. Cut the ball in half, put half back in fridge. Roll out the remaining pastry until thin enough to cover bottom of greased pie tine. Pierce bottom and sides with a fork and bake for 40 mins at 200 degrees. Once done, cool on wire rack until ready to bake pie.

Ingredients for pie filling:
250g diced venison
6 rashers of streaky bacon
5 med carrots - diced
5 med potatoes - diced
2 cups diced swede
6 chestnut mushrooms chopped fine
1 onion
1 clove garlic
¼ tsp ground nutmeg
¼ tsp ground pepper
½ tsp celery salt
1 tsp marjoram
1 tbsp wholemeal flour
1 tsp Worcestershire sauce or mushroom ketchup

Boil potatoes, carrots and swede until tender, drain and place in a large bowl.
Fry the bacon until part cooked then add onion and garlic. Cook until the onions are soft then add the venison and mushrooms. Add spices and cook until venison is done. Sprinkle the flour over the venison and mix in. Pour boiling water into the pan until the meat is just covered. Simmer until the liquid reduces below the level of the meat. Remove from heat and add to bowl containing boiled veg. Combine and leave to cool. 

Once ready to cook pie, spoon the pie filling into the baked shell and roll out the remaining pastry to use as a pie lid. Pierce lid with fork and brush with milk. Bake at 180 for one hour.

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