A winter warmer for March
Suffolk Venison Pie
- 1lb minced venison
- ½ bottle red wine
- 2 tablespoons of rapeseed or light cooking oil
- 2 red onions, peeled and sliced
- 2 fresh bay leaves
- 2 cloves of garlic, peeled, crushed and chopped
- 1 medium carrot, peeled and finely diced
- 1 small leek, sliced twice vertically and then across quite finely
- 1 dessertspoon of tomato paste
- 1 dessertspoon of plum chutney, redcurrant or bramble jelly
- 2 medium potatoes, peeled and thinly sliced
- 1 small celeriac – peeled and finely sliced
- Sea salt and black pepper
- 1oz butter (at least)
- Meanwhile, preheat the oven to 180C.
- Heat the cooking oil in a heavy pan on the hob. Add the chopped onions, garlic and carrots and sweat them gently for about 10 minutes.
- Add the venison mince and brown it gently.
- Next, add the chopped leeks. Once they have wilted, pour in the red wine, and mix in the bay leaves, tomato paste and chutney.
- Bring to a gentle simmer, cover and cook very gently for about an hour. The meat should be tender, the gravy should be thickened and rich.
- Place the venison mixture into an ovenproof dish.
- Layer the thin slices of potato and celeriac on top, season each layer and dot with butter. (You could top this with potato and celeriac mash if you prefer).
- Cover with foil and cook in the oven for an hour. To see if it’s ready or not, just test the topping with the point of a knife. If it gives and it’s soft, it’s done. If not, give it another 15 minutes.
- Remove the foil and brown the top under the grill to give a golden and crispy top.
Serve with green vegetables (preferably Brussel Sprouts)