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Venison Pie

Dec 31, 2012   //   by . Recipe section Recipes  //  No Comments

A very traditional way to enjoy a sustainable meat. Quite a rich and indulgent pie so good for a special ocassion. Serve with some boiled new potatoes and seasonal vegetables. Mmm!!!

Venison Pie

Winter 2012 440

By Julie Published: December 31, 2012

  • Makes: 1 pie (4 Servings)
  • Prep: 20 mins
  • Cook: 3 hrs 0 min
  • Ready In: 3 hrs 20 mins

A very traditional way to enjoy a sustainable meat. Quite a rich and indulgent pie so good for a special ocassion. Serve with some boiled new potatoes and seasonal vegetables. Mmm!!!

Ingredients

Instructions

  1. Preheat the oven to 160c. Gently toss the venison chunks in the flour to coat, it helps keep the meat nice and tender. Heat some oil in an ovenproof / hobproof dish, and brown the meat in batches, adding the allspice for the last minute or two and mixing well with the meat. Put the meat to the side, and then gently soften the onion and garlic in some oil (add a splash more if neccessary).
  2. Add the meat back into the dish, and the wine, and let it reduce for a few minutes, now add the balsamic vinegar and stock and bring to the boil, and let it reduce for another few minutes on a simmer. Give everything a good stir, put the lid on and slow cook in the oven for about 2 hours until the meat is very tender.
  3. Grease a pie dish with butter, then roll out a third of the pastry, and cover the dish. Once the meat is ready, turn the oven up to 200c, and spoon the mixture into the pastry in your dish. Now roll out the remaining pastry and cover the pie. Press down the edges with a fork to seal, and prick the top of a few times. Then brush with some beaten egg. Now bake in the oven for about 30 minutes, until nice and golden on top. Serve with some redcurrant jelly on the side, and some new potatoes and veg. Delicious!!

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