Braised veni­son pithivier

The Press and Journal (Aberdeen and Aberdeenshire) - - COLUMNIST -

IN­GRE­DI­ENTS DI­REC­TIONS

In a large hot saucepan, sear and colour the veni­son, then re­move from the pan.

In the same pan heat a lit­tle oil and sweat the onion, gar­lic, car­rot, thyme and ju­niper.

Add the veni­son back in with the wine, stock and jelly. Bring to the boil and re­move from the heat.

Cover with a tightly fit­ting lid and place in the oven at 150C for 1½-2 hours or un­til the meat is ten­der.

Re­move most of the liq­uid and re­duce in a sep­a­rate pan (cover the meat to avoid it dry­ing out).

Once the liq­uid is re­duced and thick­ened, slightly flake up the meat, and mix it in.

Al­low to cool com­pletely.

Once the meat fill­ing is cold, cut four large discs from the puff pas­try us­ing a saucer as a tem­plate.

Place a large spoon­ful of the veni­son fill­ing on one disc, and cover with a sec­ond, en­clos­ing the meat.

Press all the way around the edge with a floured fork. Brush with eg­g­wash and sprin­kle with the onion seeds (or sesame seeds if you pre­fer).

Chill for 20 min­utes in the fridge, then bake at 180C for 25-30 min­utes or un­til the pas­try is light, golden and crisp.

Serve with some braised red cab­bage and grain mustard mash, for a hearty main course, or eat on their own (like a pasty).

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