My rich, hearty, some what French, somewhat Scottish Venison pie!

So, I’ve been back studying the French classics again recently – the dishes of Robuchon and Roux etc, and what is always apparent is their love of hearty, wholesome, full of flavour dishes!

It’s been a while since I’ve cooked venison, so I thought I’d combine the passion of rich, hearty French cooking with some locally sourced Scottish produce!  So a wander round the Edinburgh farmers market and half a kilo of venison, some juniper berries and some goose fat later, I was ready to have a stab at my very own venison pie!

I’ve gone full on with the meaty flavours, using beef stock and port to compliment the rich, punchy flavour of the venison!

The addition of redcurrant jelly and juniper berries adds a zing and fruity notes to the dish!

Ingredients

2 shallots finely chopped
500g venison shoulder
2 garlic cloves crushed and chopped
75g wild mushrooms
1 carrot finely chopped
1 stick celery finely chopped
2 bay leaves
2 thyme sprigs
small handful of juniper berries (caution, they’re strong)
100g pancetta
1 tbsp plain flour
300ml beef stock
250ml port or red wine
1 sheet of rolled puff pastry
1 egg beaten
goose fat (for cooking)

Preheat oven to 180c/Gas 4

1. Heat some oil in a pan until very hot then brown the venison in batches (be sure only to brown and not overcook).  Transfer to a plate or bowl and allow them to cool in their own juices.
2. Heat the goose fat in a large flameproof casserole dish.  Add the shallots and brown slightly.  Add the garlic, celery, carrot and pancetta and fry till soft and slightly browned.
3. Add the mushrooms, juniper berries, thyme and bay leaf and cook for 3 minutes. Add the flour and  allow the ingredients to thicken slightly.  Now add the redcurrant jelly.
4. Start adding the stock then the port and bring to the boil.  Now add the meat and simmer for 5 minutes.
5. Allow to sit for 5 minutes to cool slightly then cover and add to the preheated oven for 1 – ½ hours.  Keep an eye on the liquid level, you still want to maintain a good level of liquid to stop the meat drying out.
6. Remove from the oven and turn the temperature of the oven up to 200c/Gas 6
7. Transfer the contents of the casserole to a pie dish and cover with the pastry.  Crimp the edges and/or add your own design to the pastry then brush with egg mix.  Score a small cross in the middle of the pastry and insert a small chimney of greaseproof paper.  Transfer back into the oven and cook for around 30 minutes or until the pastry is a golden brown colour (I advise to overcook the pastry slightly rather than undercook.  The last thing you want is soggy pastry).
8. Steam or boil some sliced runner beans and serve alongside some parsnip puree or mash and a quenelle of redcurrant jelly.  Enjoy!