Venison Pie13 tbsp sunflower oil
1 onion, chopped
1 garlic clove, crushed
3 rashers streaky bacon, rinded and chopped
70 dkg venison mince
15 dkg button mushrooms
2 tbsp plain flour
1.5 dcl beef stock
1 dcl ruby port
2 bay leaves
1 tsp chopped fresh thyme
1 tsp Dijon mustard
1 tbsp redcurrant jelly
70 dkg potatoes
45 dkg parsnips
1 egg yolk
Freshly grated nutmeg
3 tbsp chopped parsley
Salt and black pepper

Heat the oil in a large frying pan and fry the onion, garlic and bacon for about 5 minutes.
Add the venison and mushrooms and cook for a few minutes, stirring until brown.
Stir in the flour and cook for 1-2 minutes, then add the stock, herbs, mustard, redcurrant jelly, port and seasoning.
Bring to the boil, cover and simmer for 30-40 minutes, until tender.
Spoon into a large pie dish or four individual ovenproof dishes.
While the venison and mushrooms mixture is cooking, preheat the oven to 200C.
Cut the potatoes and parsnips into large chunks.
Cook together in boiling salted water until tender.
Drain and mash then beat in the butter, egg yolk, nutmeg, chopped parsley and seasoning.
Spread the potato and parsnips over the meat and bake for 30 to 40 minutes, until piping hot and golden brown.
Serve at once.
 


 

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