Venison pie

We bought the venison from Alternative Meats (see website below). It was as good as all the other meat we've tried from there. This was very filling so we just served it with extra veg and a little extra gravy. It smelled and tasted fantastic!

Ingredients:

500g diced venison

white onion, diced

2 cloves of garlic, diced

pack of mushrooms, sliced

1 carrot, diced,

2 sticks of celery, diced

tea spoon of dried thyme

tbl spoon of redcurrant jelly

tbl spoon of plain flour

200ml red wine

200ml beef stock

100ml port

olive oil

salt and pepper

• Marinade the venison in the wine and port overnight
• Remove the meat from the marinade and pat it dry with a paper towel. Add the flour to the meat and mix thoroughly. Season with salt and pepper.
• Brown the venison in a little oil in a large non-stick saucepan, in stages if necessary.
• Remove the browned meat from the pan and set aside. Fry the onion, garlic, carrot, celery and mushrooms for 5 minutes or so.
• Add the venison back into the pan, followed by the herbs, marinade liquid and stock.
• Leave to simmer on a low heat for about 1.5 hrs. Add the redcurrant jelly and cook for another 30 minutes.
• Pre-heat the oven to about 200 degrees. Line a pie dish with shortcrust pastry so that it covers the bottom and the sides.
• Spoon the venison filling into the pie dish before placing another piece of pastry on top and pinching the edges to seal it. Egg wash the top of the pie before putting it in the pre-heated oven for around 30 minutes.