Tom’s PIES’ Venison PIE RECIPE

600g venison, diced

Seasoned flour for coating

100g dry, aged smoked pancetta lardons

2 English onions, diced

1 stick celery, diced

Leaves of four sprigs thyme

1 tsp juniper berries, crushed

1 tsp tomato purée

Balsamic vinegar

1 small glass red wine

1 small glass port

250ml beef stock

200g tomatoes, chopped

1 head garlic, top chopped off

1 celeriac, diced into 2.5cm cubes

Salt and pepper

1 egg

This hearty game pie flies off the shelves in winter, when Tom’s Pies sources fantastic venison from the local area.

Preheat the oven to 150°C/130°C fan/ 300°F/gas Mark 2.

Put a casserole dish on the hob and bring to a medium/high temperature.

Toss the venison in seasoned flour and shake off any excess

Brown the lardons in the dish and remove with a slotted spoon, leaving the fat.

Brown the venison in small batches using the pancetta fat. Keep the venison and pancetta warm in a separate bowl.

For the sauce, use the same casserole dish and sweat the diced onion until lightly golden. Add the celery and cook for two minutes. Add the thyme leaves, juniper berries and tomato purée. Cook for two minutes.

Add a dash of balsamic vinegar along with the red wine and port and reduce right down to make a thick syrup.

Add the beef stock, chopped tomatoes, whole head of garlic, celeriac, venison and pancetta. Season with a little salt and pepper.

Put the lid on the casserole dish and cook in the oven for two to three hours, until the meat is tender.

Remove the garlic head when the filling is cool and squeeze the soft, sweet garlic into the sauce, stirring well.

Chill the pie filling – it always tastes better the following day.

To make the pie, fill your dish with the venison mix and top with your chosen pastry. Brush with a beaten egg and pierce the top to allow steam to escape. Bake in a medium oven until golden brown and the filling is piping hot.