VENISON PIE

GAME pie is a dish entwined in British history and you can choose from a variety of fillings, for example venison, pheasant, rabbit, partridge or even pigeon, the list goes on. You can either top with pastry or a creamy mash potato.

2 tbsp vegetable oil

1 kg stewing venison

1 x 375g packed of ready rolled puff pastry, or short pastry, shop bought 1 beaten egg, for glazing

2 medium carrots, diced

250g sweet potatoes, or butternut squash, diced

1 large red onion, medium diced 1 tbsp tomato puree

2 tbsp plain flour

250 ml red wine

600 ml stock

2 tbsp red current jelly

1 tbsp teriyaki sauce, optional 3 sprigs fresh thyme

4 crushed juniper berries

■ Pre heat oven to 140c fan assisted.

■ Heat the oil in a large saucepan, add the venison, cook over a high heat until browned all over. Lift out and drain on kitchen towel and set aside.

■ Lower the heat, add the carrots, onion, sweet potato or butternut squash and cook, stirring for 3 minutes until softened. Add the thyme, juniper berries and stir for 1 minute. Add the tomato puree, flour and cook for 1 minute.

■ Now add the venison, red current jelly, red wine and stock, stir and bring to a simmer for a few minutes. Pour into an ovenproof casserole dish, cover and bake in the oven for 1½ hours at 140c fan assisted until the venison is nice and tender.

■ Remove from the oven and cool. Lightly a flour a work surface and roll out the puff pastry to fit the pie dish. Pour the venison mixture into the pie dish, place the pastry lid on top of the pie dish, make a hole in the middle of the pastry to let the steam escape and crimp the edges with a fork, brush the pastry with the beaten egg and decorate with any left over pieces of pastry. Bake the pie in a pre-heated oven at 200c, 180 fan, Gas 6 for 25-30 minutes until the pastry is well risen and golden brown.