Great Recipes - Farmhouse Venison Pie Recipe

  
 

Farmhouse Venison Pie Recipe

 

Ingredients

  • 45ml/3 tbsp sunflower oil

  • 1 onion, chopped

  • 1 garlic clove, crushed

  • 3 rashers rind less streaky bacon, chopped

  • 675g/1 1/2 lb minced venison

  • 115g/4 oz button mushrooms, chopped

  • 25g/1 oz plain flour

  • 450ml/3/4 pint beef stock

  • 150ml/1/4 pint ruby port

  • 2 bay leaves

  • 5ml/1 tsp chopped fresh thyme

  • 5ml/1 tsp Dijon mustard

  • 15ml/1 tbsp redcurrant jelly

  • 675g/1 1/2 lb potatoes

  • 450g/1 lb parsnips

  • 1 egg yolk

  • 50g/2 oz butter

  • pinch if freshly grated nutmeg

  • 45ml/3 tbsp chopped fresh parsley

  • salt and ground black pepper

Serves 4

Method:

  1. Heat the oil in a large frying pan and fry the onion, garlic and bacon for 5 minutes. Add the venison and mushrooms and cook for a few minutes, stirring, until browned.

  2. Stir in the flour and cook for 1-2 minutes, then add the stock, port, herbs, mustard, redcurrant jelly and seasoning.

  3. Bring to the boil, cover with tight-fitting lid and simmer for 30-40 minutes, until tender. Spoon into a large pie dish or four individual ovenproof dishes.

  4. While the venison and mushroom mixture is cooking. Preheat the oven to 200C.

  5. Cut the potatoes and parsnips into large chunks. Cook together n boiling salted water for 20 minutes or until tender. Drain and mash, then beat in the egg yolk, butter, nutmeg, parsley and seasoning.

  6. Spread the potato and parsnip mixture over the meat and bake foe 30-40 minutes, until piping hot and golden brown.

  7. Serve at once with a green vegetable, if you wish.