Venison Pot Pie

Ingredients:

2 litres (3½ pints) beef stock

2kg (4lb 8oz) large roe or fallow deer leg, diced

seasoned flour

25g (1oz) butter

100ml (3½fl oz) olive oil

400g (14oz) button onions or shallots, peeled

200g (7oz) celery, finely chopped

3 cloves garlic, peeled and finely sliced

750ml (1½ pints) red wine

2 bay leaves

4 sprigs thyme

600g (1lb 4oz) puff pastry

1 egg, beaten

Method:

This can be prepared ahead and baked at the last minute. 

Boil the beef stock until it is reduced by half. Set aside.

Toss the venison pieces in a bag with some seasoned flour then sear it in batches in your casserole dish using the butter and half of the olive oil until brown on all sides. Fry in small quantities so as not to overcrowd the pan. Transfer to a colander, placing a bowl underneath to collect the juices for later.

In the same pan sauté the button onions, celery and garlic in the rest of the olive oil until soft and lightly caramelised. Add the wine and boil to reduce by half. Add the reduced beef stock and any venison juices, bring to the boil and skim off any scum. Add the herbs and venison and gently simmer for two to four hours until tender. The time varies greatly depending upon the age of the beast. The meat should be very tender, but not quite falling apart, and is best made a day or two in advance. Cool, then refrigerate until needed.

Place the venison in an ovenproof dish. Roll out the pastry until it is 0.5cm (¼in) thick, and cut out a piece the same size and shape as your ovenproof dish. Paint a thin line of beaten egg around the edge of the pastry and invert the lid on to the dish, lightly pressing to glue into place and making decorative indentations around the edge. Brush with more egg, but try not to let it run down the sides of the pastry, as this stops it rising evenly.

Refrigerate the pies until needed, allowing them to come up to room temperature before cooking. They can be assembled up to a day in advance.

Preheat the oven to 180°C/350°F/gas mark 4. Bake for 45 minutes to an hour. If the pastry is browning too quickly, cover with foil.

(Courtesy of The Telegraph)