Ingredients:
- 200g diced braising venison
- 350g diced mix game, (e.g. pheasant, partridge, rabbit, and hare leg meat)
- 2 large onions sliced
- 100g smoked bacon, diced
- 10 mushrooms, sliced
- 1 tbsp redcurrant jelly
- 1 tbsp flour
- 2 sprigs thyme
- 2 bay leaves
- 200ml red wine
- 2 tbsp Worcestershire sauce
- 300ml chicken stock
- 1 packet rolled puff pastry
- 1 egg
- 1 tbsp vegetable oil
Cooking Instructions:
- Preheat oven to 180ºC
- Heat a large pan and fry off the meat in batches until evenly coloured. Remove all the meat and fry the bacon and onions until slightly golden.
- Add all the meat back into the pan and add the bay leaves, thyme, mushrooms and flour. Coat all the meat and allow to cook for a few minutes before adding the red wine, redcurrant jelly, Worcestershire sauce and chicken stock. Bring to the boil, turn down the heat and allow to cook for 1hr 15mins.
- After cooking, season the mix and transfer to a 25 cm pie dish of your choice about 25 cm diameters is perfect but a deep rimmed plate will work just as well.
- Cover the top of the dish with the pastry and trim off the excess pastry. Crimp the edges with a folk and brush the top with a beaten egg. Season with salt and bake in the oven for 30mins at 180oc or until golden brown.
- Can be served hot or cold. Serves 6