Venison and mushroom pie

A simple pie recipe using our finest venison and a home made pie topping - delicious! Serves 4 Method Pastry:
  1. 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.
  1. Coat the venison lightly in flour and then pre-cook in a pan with some oil. When cooked remove and set aside.
  2. Melt the butter in a large dish, add celery and onion and cook for a few minutes until softt
  3. Add the flour and stir for a few minutes until a paste forms
  4. Add the stock, stirring constantly and bring all the ingredients to the boil
  5. Add the pre-cooked venison and simmer for 15-20 minutes
  6. Add the mushrooms and cream and season with salt and pepper
  7. Pour the mixture into a casserole or pie dish and leave to cool
  8. Preheat the oven to Gas mark 6/200c
  9. 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
  10. Bake for approx 40-45 minutes until golden brown
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