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Makes:
4
Bite
This venison pie was made by Mark Southon, head chef of O'Connell Street Bistro and resident chef on TV3's The Cafe. Mark joined the judging team of the 2016 Bakel's Supreme Pie Awards and gave this tasty recipe in honour of the pie.
Ingredients
| 500 g | Venison, choose a stewing cut, shoulder or leg (Main) |
| 1 | Red onion, diced |
| 2 | Diced carrot |
| 2 | Celery stalks, finely diced |
| 5 cloves | Garlic, finely chopped |
| 4 rashers | Smoked bacon, cut into lardons (Main) |
| 2 sprigs | Fresh thyme, leaves chopped |
| 10 | Juniper berries (Main) |
| 8 | Black peppercorns |
| 2 | Bay leaves |
| 2 tsp | Flour |
| 250 ml | Red wine (Main) |
| 1 Ltr | Beef stock |
| 2 tsp | Redcurrant jelly |
| 1 packet | Puff pastry sheet (Main) |
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Directions
- Brown the venison over a high heat with a little oil in a casserole dish.
- Add the vegetables, garlic, bacon and herbs and cook until lightly browned.
- Add the juniper and peppercorns then stir through the flour and slowly add the wine. Bring to the boil.
- Add stock, jelly and a pinch of salt then bring to the boil. Place a lid on top of the casserole dish or cover with foil and cook at 165C for 1½-2 hours or until meat is tender. Remove bayleaves. Season.
- Increase oven temperature to 190C and divide into 4 large ramekins. Top with puff pastry and bake for 12-15 minutes until golden.
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