THE BIG MEATY PIE
Venison has a rich, gamey flavour, which pairs perfectly with ale.
PER SERVING 549 cals, 23g fat, 9.5g sat fat, 37g carbs
SERVES 6
✣ 375g (13 oz) block puff pastry
For the filling:
✣ 1kg (2¼lb) diced venison
✣ 3tbsp plain flour
✣ 3tbsp sunflower oil
✣ 2 large onions, chopped
✣ 300g (10oz) button mushrooms, halved
✣ 300ml (½pt) ale or stout
✣ 2 bay leaves
✣ 3tbsp soy sauce
✣ 250ml (8fl oz) strong beef stock
✣ 2tbsp redcurrant jelly
✣ Milk, for brushing
You will need:
✣ 1.25ltr (2pt) pie dish
1 Toss the venison with the flour and shake off the excess. Heat 1tbsp oil in a large frying pan. Add half the meat and cook for 4-5 mins until browned. Transfer to a large flameproof casserole. Repeat with another 1tbsp oil and the remaining meat.
2 Add the remaining oil, onions and mushrooms to the empty pan and cook for 10 mins until deep golden. Add the ale or stout to the frying pan and allow to bubble for 3 mins. Pour the mixture into the casserole and add the bay leaves, soy sauce, beef stock and redcurrant jelly, then bring to a simmer and cook, loosely covered, for 2 hrs until the meat is tender. 3 Meanwhile, roll out the pastry on a floured surface to the thickness of a £1 coin. Cut a 2.5cm (1in) strip long enough to sit around the rim of the pie dish. Transfer this and the sheet of rolled pastry to a baking tray and then chill in the fridge until the venison filling is cooked. 4 Heat the oven to 190C/Gas 5. Spoon the meat into the pie dish and brush the edge of the dish with water or milk. Lay the strip of pastry around the edge, then brush with a little more milk. Cover the pie filling with the remaining pastry and press the pastry around the edges, trimming off any excess.
5 Gather the trimmings and use to make decorations to stick on top. Brush the top of the pastry with milk, add a large air hole in the middle to allow the steam to escape and bake in the oven for 40-45 mins, until the pastry is golden and flaky.