Venison, Mushroom and Red Wine Pie

Name: Venison, Mushroom and Red Wine Pie
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4
Cuisine: Traditional British
Ingredients: 450g wild Diced Venison; 1 large organic onion, chopped; 4 organic celery stalks, chopped; 3 organic garlic cloves, finely sliced; 250ml red wine (try a Shiraz); 200g organic chestnut mushrooms, sliced thickly; 50g organic plain flour; beef stock cube; Ready To Roll puff pastry; 1 organic egg, beaten; 2 bay leaves; fine sea salt &amp; freshly ground black pepper; organic olive oil, 2 tbsp

Rated 4.0 stars by 1 users

Cuisine

Traditional British

Author:

Jelena Fairweather

Servings

Prep Time

30 minutes

Cook Time

1 hour 5 minutes

This venison, mushroom and red wine pie has everything you need in a comfort food dinner. Tender home cooked venison meat topped with a flaky puff pastry crust and complete with buttery mash , sautéed tarragon sweetheart cabbage and honey roasted potatoes .

Simply delicious.

Image of Venison, Mushroom and Red Wine Pie

Ingredients

450g wild Diced Venison
1 large organic onion, chopped
4 organic celery stalks, chopped
3 organic garlic cloves, finely sliced
250ml red wine (try a Shiraz)
200g organic chestnut mushrooms, sliced thickly
50g organic plain flour
beef stock cube
Ready To Roll puff pastry
1 organic egg, beaten
2 bay leaves
fine sea salt & freshly ground black pepper
organic olive oil, 2 tbsp

Directions

Season the meat and brown it in a ovenproof pan with hot oil for about 5-10 minutes.
Add chopped onion , celery and garlic , cook gently until they’re starting to soften
Add sliced mushrooms and flour to coat the vegetables and cook for another 5-10 minutes
Pour in the red wine, crumble in the stock cube and season.
Add the bay leaves, bring to a simmer, cover with the lid and cook in the oven for 1 hour.
Remove and discard the bay leaves and then leave to cool to room temperature. This is your pie filling.
Set the oven to 200°C, fan 180°C, gas 6. Add the cooled filling into a pie dish. Smooth the pastry over the top of the filling and brush with the beaten egg.
Bake for about 30 minutes until the filling is hot throughout and the pastry is crisp and golden.