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Great
Recipes - Farmhouse Venison Pie Recipe
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Farmhouse Venison Pie Recipe
Ingredients
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45ml/3 tbsp sunflower oil
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1 onion, chopped
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1 garlic clove, crushed
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3 rashers rind less streaky bacon, chopped
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675g/1 1/2 lb minced venison
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115g/4 oz button mushrooms, chopped
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25g/1 oz plain flour
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450ml/3/4 pint beef stock
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150ml/1/4 pint ruby port
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2 bay leaves
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5ml/1 tsp chopped fresh thyme
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5ml/1 tsp Dijon mustard
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15ml/1 tbsp redcurrant jelly
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675g/1 1/2 lb potatoes
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450g/1 lb parsnips
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1 egg yolk
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50g/2 oz butter
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pinch if freshly grated nutmeg
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45ml/3 tbsp chopped fresh parsley
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salt and ground black pepper
Serves 4
Method:
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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.
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Stir in the flour and cook for 1-2 minutes, then add
the stock, port, herbs, mustard, redcurrant jelly
and seasoning.
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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.
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While the venison and mushroom mixture is cooking.
Preheat the oven to 200C.
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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.
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Spread the potato and parsnip mixture over the meat
and bake foe 30-40 minutes, until piping hot and
golden brown.
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Serve at once with a green vegetable,
if you wish.
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