Slow-Cooked Venison Pie with Mushrooms & Bacon

Total Time: Approximately 6 hours, including cooking, chilling and resting

Ingredients (Serves 4)

• 700g venison haunch, cut into large cubes
• 1 large carrot
• 1 large onion
• 1 celery stick
• 2 garlic cloves
• Fresh rosemary
• 2 bay leaves
• Red wine
• 500ml beef stock
• 3 chestnut mushrooms
• 2 smoked streaky bacon rashers
• 300g plain flour, plus extra for dusting
• 75g butter, plus extra for cooking
• 75g beef fat
• 1 egg
• Oil
• Salt
• Freshly ground black pepper

Method

Prepare the venison and vegetables:

1. Slice the venison haunch into large cubes. You will need approximately 700g for the pie. Save any remaining venison for another dish.
2. Finely dice the onion, cut the carrot into small chunks and slice the celery into four large pieces.
3. Preheat the oven to 130°C.
4. Season the venison with salt and pepper, then lightly dust with flour.

Sear the venison:

1. Add a splash of oil to a large casserole dish over a high heat.
2. Sear the venison in batches until nicely browned, then remove from the dish and set aside.

Slow cook:

1. Reduce the heat to medium and add a knob of butter.
2. Add the onion and carrot, season with salt and cook for 5–10 minutes.
3. Add a good splash of red wine and cook until the liquid has fully reduced.
4. Add the garlic, rosemary, celery and bay leaves.
5. Pour in the beef stock and return the venison to the dish.
6. Bring to a simmer, cover with a lid and place in the oven for 4 hours.

Once cooked, you can continue with the recipe straight away or allow the filling to cool and refrigerate overnight. Remove the celery, rosemary stalks, garlic and bay leaves before assembling the pie.

Make the beef fat pastry:

1. Add 300g plain flour to a large bowl with 75g cold cubed butter and 75g cold cubed beef fat.
2. Rub the fat into the flour until the mixture resembles breadcrumbs.
3. Add a small splash of water and mix until a dough begins to form.
4. Lightly knead on a clean surface and form into a ball.
5. Wrap in clingfilm and refrigerate for at least 1 hour, preferably overnight.

Alternatively, you can use ready-made shortcrust pastry.

Add the mushrooms and bacon:

1. Slice the mushrooms and add the bacon to a frying pan over a medium heat.
2. Cook until crisp, then remove the bacon from the pan.
3. Increase the heat and add the mushrooms with a small knob of butter.
4. Slice the cooked bacon and return it to the pan once the mushrooms have taken on some colour.
5. Stir the mushrooms and bacon into the venison filling.

Assemble the pie:

1. Preheat the oven to 180°C.
2. Halve the pastry and roll each portion into a thin sheet, making one slightly larger for the base.
3. Place the larger sheet over a pie dish and gently press the pastry into the corners.
4. Lightly prick the pastry with a fork before adding the cooled venison filling.
5. Place the second pastry sheet over the top and crimp the edges to seal.
6. Make a small cross in the centre of the pastry to allow steam to escape, then brush the top with beaten egg.

Bake and serve:

Bake for 30 minutes, or until the pastry is crisp and golden. If the pastry begins to darken too quickly, reduce the oven temperature slightly.

Allow the venison pie to rest for 5 minutes before serving with creamy mashed potato, gravy and your choice of seasonal vegetables.

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