Venison Hot Pot Pie
A lovely main course or hearty lunch. Beautiful venison chunks cooked in stout and redcurrant jelly hidden inside a crispy golden pastry parcel.
1kg Venison haunch (chunks)
2 Onions, chopped
1 large Carrot, chopped
4 tbsp Olive oil
1 tbsp Butter
1 tbsp Plain flour
1 tsp English mustard powder
500ml Stout beer
3 tbsp Red wine vinegar
2 tbsp Redcurrant jelly
1 Whole nutmeg
4 Sprigs thyme
500g Puff pastry
1 Large free-range egg yolk, beaten and mixed with a little milk
Salt and pepper
- Heat 2 tbsp of the oil in a good sized frying pan and brown the meat (in batches to keep the heat). Set each batch aside.
- At the same time, heat another 2 tbsp oil and the butter in a large casserole pot. Then add the onions, seasoned with salt and pepper, and fry over a medium heat for 5 minutes. Now add the carrots and cook for a further 10 minutes. Stir in the flour and mustard powder stirring continuously for 2-3 minutes.
- Add the browned meat to the casserole pot, pour in the stout and vinegar, add the jelly, grate in the nutmeg, add the thyme and some more salt and pepper. Stir before putting on the lid, and cook in a pre-heated oven (180°C/160°C fan/gas 4) for 1½ hours. Uncover and cook for a further 1 hour. The meat should be very tender. Now remove from the oven and leave to cool.
- Turn up the oven to 200°C/180°C fan/gas 6. Share the pie filling among 4 pot dishes. Roll out the pastry on a floured surface to the thickness of around 3mm, and then cut out circles approximately 2.5cm larger than the dishes.
- Lay the pastry over the filling, leaving a slight overhang, and seal the edges using of a fork. Brush the pastry tops with the egg yolk and milk. Poke a breathing hole in the middle of the pastry to let the steam escape.
- Bake in the oven for 30-35 minutes until the pastry is golden brown.
- Serve with mash and vegetables of your choice.