Venison, mushroom and red wine pie is a favourite winter warmer. Venison is low in saturated fat and high in protein, so it's better for you than beef
- 50g butter
- 2 large onions, peeled and sliced
- 250g mushrooms, halved
- 2 garlic cloves, crushed
- 3tbsp flour
- 1.5kg diced venison shoulder
- 15g dried porcini mushrooms, soaked in 100ml hot water
- 500ml beef stock
- 1 bottle of red wine
- 2 sprigs of fresh thyme
- 375g ready-rolled, all-butter puff pastry
- 1 beaten free-range egg, to glaze
- a lipped pie dish
Heat the butter in a large casserole dish and add the onions, mushrooms and garlic. Cook gently for 15 minutes until soft, then stir in the flour and cook for 2 minutes.
Add the venison, season and cook for a couple of minutes. Chop the soaked mushrooms and add these along with the water, stock, two-thirds of the wine and the thyme sprigs. Bring to a simmer and cook for 2 hours 30 minutes, until the meat is tender and the sauce is thickened. Add the remaining wine if you need more liquid. Allow to cool completely, then transfer to a pie dish.
Heat the oven to 200C, gas 6. Lay out the pastry on a floured surface. Cut of a couple of thin strips. Brush the lip of the pie dish with beaten egg and line with the pastry strips. Brush with more egg, then lay the pastry sheet on top, press down the edges, then trim with a serrated knife, leaving a slight overhang. Brush with more beaten egg. Chill for 20 minutes, cut a steam hole in the top and bake for 30-40 minutes. Serve with green veg and creamy mash.
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