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Old-school venison pie with juniper, rosemary and bay
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Total Time:
4 hours 15 minutes
Create a dreamy venison pie with tender meat and crisp pastry. Use 500g pastry, line dish, and bake at bottom of oven for perfect crispness.
Ingredients:
  • olive oil
  • 3 medium red onions
  • 3 cloves of garlic
  • 2 carrots
  • 2 sticks of celery
  • 1 knob of butter
  • 4 field mushrooms
  • 1 kg quality stewing venison
  • a few sprigs of fresh rosemary
  • 5-6 juniper berries
  • a few fresh bay leaves
  • a few sprigs of fresh thyme
  • 500 ml ale preferably Scottish
  • 1 heaped tablespoon plain flour plus extra for dusting
  • 350 g ready-made all-butter puff pastry
  • 1 large free-range egg
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. In a large ovenproof pan over low heat, gently cook sliced onions in olive oil for 10 minutes until caramelized. Ensure they don't brown too much. Increase heat and add butter, garlic, carrot, and celery. Tear and add mushrooms. Mix well. Cut venison into cubes, chop rosemary, crush juniper berries, and add to the pan along with bay leaves, thyme, salt, and pepper. Sauté for 3-4 minutes, then pour in ale. Stir in flour and enough water to cover. Simmer, cover, and transfer to the oven for 2½ hours, stirring occasionally. For a thicker consistency, reduce on the stovetop if needed. Roll out pastry, top the stew in a pie dish, and cover with pastry. Score the top with a knife, brush with egg wash. Bake on the lower oven rack for 40-45 minutes until golden. Enjoy!

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