Thread: Venison, Mushroom & Red Wine Pie

This is a recipe I adapted to use up some of the stewing meat from the last fallow deer I shot. It's delicious.

What you need:

• 500-600g of Venison (cubed).
• 30ml oil
• 1/2 an onion
• Couple of cloves of garlic (crushed)
• 3 tbsp of flour
• 100-200g of mushrooms (cubed)
• 2/3 cup beef stock
• 1 cup of red wine
• 1tbsp tomato paste
• 1/4 tap dried thyme
• 500g puff pastry sheets (better to have too many than too few)
  milk

Instructions

1. Season the meat with a bit of salt and pepper and brown it in oil.
2. Add the onion and cook until softened.
3. Add the flour and stir until browned.
4. Add the mushrooms, stock, win, tomato paste and herbs.
5. Bring to boil then simmer on the stove (or stew in the oven) until tender.
6. Correct seasoning and consistency and once it's done put the meat in a dish and chuck it in the fridge to cool.
7. Line a pie dish with pastry and fill with meat mixture.
8. Cover with pastry lid and seal the edges (may need a slit on the top to breathe).
9. Brush with milk and bake at 200 degrees celsius for about 30 minutes or until golden.
10. Eat! But remember, always blow on the pie.