Serves 6.
Ingredients:
- 500g/1lb 2oz boneless venison from the haunch, trimmed and cut into 4 cm/1½ in pieces.
- 500g/1lb 2oz chuck steak, trimmed and cut into 4cm/1½in pieces.
- 200ml/7fl oz tawny port.
- 4 shallots, finely chopped.
- 1tbsp pickled walnuts in jars finely chopped.
- 25g/1 oz plain flour.
- 700ml/1¼ pints beef stock.
- 500g/1lb 2oz Portobello or large flat mushrooms, cut into wedges
- 500g/1lb 2oz puff pastry.
- 1 egg, beaten and mixed with ½tsp of salt.
Method:
- Put the venison and steak pieces in a heavy plastic food bag and add the port.
- Seal and leave to marinate in a bowl in the fridge for at least a day or two.
- This will give the meat a stronger flavour.
- Preheat the oven to 180C/fan 160C/gas mark 4.
- In a large bowl, mix together the shallots, pickled walnuts and flour with a teaspoon each of salt and pepper.
- Lift the meat from the port with a slotted spoon, reserving the marinade and stir the meat into the flour, coating it thoroughly.
- Transfer this mixture to a large ovenproof casserole.
- Stir together the reserved marinade and stock and stir into the casserole along with the mushrooms.
- Put the casserole over a medium heat and bring to the boil.
- Cover and put in the oven for 2 hours, until the meat is tender when pierced with a fork.
- Remove the lid and put the casserole over a high heat.
- Bring to the boil and leave to simmer for 15-20 minutes until the sauce thickens.
- Season to taste.
- Spoon into the pie dish and leave to cool thoroughly.
- Roll the pastry out to an oval 2.5cm/1in larger than pie dish.
- Trim the edges and cut a strip the width of the dish rim from edge of the dough.
- Brush the dough strip with the egg glaze.
- Roll the dough oval around the rolling pin and lift onto the pie dish.
- Press the dough firmly to seal it to the strip.
- Trim the excess dough and brush the top with the egg glaze.
- Make two small slits in the centre of the dough to allow the steam to escape.
- Roll out any trimmings and use to cut out flowers or leaves to decorate the pie.
- Brush the decorations with the egg glaze.
- Chill the pie for at least 15 minutes before baking.
- Turn the oven up to 220C/gas 7/fan oven 200C and bake the pie for 30minutes or until the pastry is puffed, crisp and golden.
- Serve with steamed cabbage and mashed potatoes.
