Vicky makes all her own pies from scratch for our deli counter, using local, seasonal ingredients. This recipe uses Stansted wild venison, chestnut mushrooms, wine and herbs, giving a rich gravy that’s very satisfying.
Venison Pie – Serves 4
- 750g Diced Venison
- 2 red onions, finely chopped
- 2 garlic cloves, finely chopped
- 400ml red wine
- 200ml chicken stock & 200ml beef stock (or just use 400ml of one)
- 250g chestnut mushrooms
- small branch rosemary
- sprig of thyme
- 2 tbsp sunflower oil
- 2 tbsp plain flour
- 400g Plain flour
- 200g butter (cold cut into small cubes)
- 2-3 tsp Cold water
- Pre-heat oven to 160C/140C fan/gas 3
- To make the filling, heat the oil in a casserole dish over medium high, brown the meat on all sides in small batches. Set aside, reduce the heat, and slowly cook the onion for 10 minutes, stirring.
- Add chopped mushrooms, garlic and herbs and cook for 5 minutes. Then add meat and juices, pour over the stock, season and bring to simmer.
- Cover with lid and place in pre-heated oven for about 2 hours until meat is tender
Put the flour and salt in a large bowl and add the cubes of butter.
- Working quickly, use finger tips to combine ingredients until mixture resembles course breadcrumbs.
- With a knife, stir in small quantities of cold water until the dough binds.
- Gently knead pastry until just comes together in a smooth dough. Don’t overwork it.
- Wrap in clingfilm and rest dough for 30 minutes in fridge.
- Roll out, line the tin & form lid, and put back in fridge until ready to use.
Pre-heat oven to 220C/200C fan/gas 7, add filling to pie base, brush the rim with egg wash, and add the lid, crimping the edge. Brush the top with egg wash, pierce the lid with a knife, and bake for 35 minutes until the lid is golden and the contents are hot through.