Venison and mushroom pie
A simple pie recipe using our finest venison and a home made pie topping - delicious!
Serves 4
Method
Pastry:
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- Mix the flour and salt into a bowl and rub in the butter working through with fingertips so that the mixture resembles breadcrumbs. Add the egg yolk and cold water to make a dough. Chill in the fridge whilst making the filling.
- Coat the venison lightly in flour and then pre-cook in a pan with some oil. When cooked remove and set aside.
- Melt the butter in a large dish, add celery and onion and cook for a few minutes until softt
- Add the flour and stir for a few minutes until a paste forms
- Add the stock, stirring constantly and bring all the ingredients to the boil
- Add the pre-cooked venison and simmer for 15-20 minutes
- Add the mushrooms and cream and season with salt and pepper
- Pour the mixture into a casserole or pie dish and leave to cool
- Preheat the oven to Gas mark 6/200c
- Roll out the pastry evenly on a floured board and brush with the egg mixture, then lay on top of the dish and trim around the edge
- Bake for approx 40-45 minutes until golden brown
