Ghillie’s Weekend Venison Pie
Serves 4
Ingredients:
500g(1lb) Minced Venison
2 tablespoons Sunflower Oil
2 Rashers Streaky Bacon, chopped
1 Onion & 1 Carrot, finely chopped
1 Garlic Clove, crushed
1-2 tbsp Flour
125g(4oz) Mushrooms(wild if possible), quartered
5 tablespoons dark Beer or Red Wine
300ml(½ pint) Beef stock
A large dash Worcestershire sauce
1 teaspoon Dried Thyme
625g(1.25lbs) Buttery Potato & Turnip (Neep) Mash
3 tablespoons chopped spring onions, chives or wild garlic.
Salt & freshly ground black pepper.
Method:
- Preheat the oven to 220C/fan 200C/gas mark 7
- Heat the oil in a non-stick frying pan.
- Brown the mince, breaking up any lumps, then tip into saucepan.
- Add the bacon to the frying pan with the onion, carrot and garlic, cook for about 7 minutes until the onion has softened.
- Add to the mince, with the flour, mushrooms, beer or wine, Worcestershire sauce, stock and thyme.
- Season well.
- Bring to the boil, then simmer for 30 minutes until the mince is thick.
- Taste, check seasoning and spoon into an ovenproof dish.
- Mix the spring onions with the mash.
- Spoon or pipe evenly over the mince.
- Bake for 15 minutes until lightly browned.
- Serve with seasonal greens.
