Recipe of the Month

A winter warmer for March

Suffolk Venison Pie

Ingredients

  • 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)

Method

  • 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)

Enjoy.

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