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Wild Venison & Juniper Pie

Wild Venison & Juniper Pie

 

 

400g Wild venison, diced

1 Onion, chunkily chopped

200g Mushrooms, quartered

1 Carrot, finely diced

1 Clove garlic, minced

5 Juniper berries, crushed

1 tbsp Fresh rosemary leaves, finely chopped

2 Bay leaves

50g Butter

300ml Scottish ale

320g Puff pastry, rolled to thickness of a pound coin

1 tsp Plain flour

1 Egg, beaten

Salt & pepper, to taste

 

Preheat your oven to 160. Add the butter, onion, carrot, mushrooms and garlic to a large oven-proof pan over a low heat and cook for 5 minutes. Add the juniper berries, rosemary, bay leaves and half of your ale, turn the heat up and add the venison when the liquid in the pan is hot. Simmer for 10 minutes with the lid on.

Turn off the heat. Add salt and pepper to your taste and the rest of the ale, then stir in the flour. Place in the oven for 2 hours checking regularly to make sure it has enough liquid. If it looks too dry, you can add more ale, stock or water.

The perfect pie filling should have tender meat in a rich, dark, thick stew. So if after the 2 hours it’s still too wet, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.

Turn oven up to 180. Pour your stew into a pie dish and place your pastry over the top of the whole thing, pushing down slightly at the edges. Criss cross the top very gently with a sharp knife, then brush your beaten egg over the pastry. Grind some salt and black pepper over the top, then place in the oven. Bake for 40 minutes at the bottom of the oven until the pastry is golden and puffed up.

Serve with seasonal organic veg and good company. Enjoy!

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Eversfield Organic

Ellacott
Bratton Clovelly
Okehampton
DEVON
EX20 4LB

01837 871400
info@eversfieldorganic.co.uk

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Food and Drink Devon
Made in Britain
Soil Association
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Food & Drink Devon - Gold 2018
Great Taste 2018 - 1 star
GT Organic Beef Sirloin Steak award - 2014
TOTW Champion 2018
TOTW Gold Award - 2018
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