The days are shorter. The air is crisp! It’s perfect timing for us to share with you one of our favourite winter recipes. Our venison pie is very popular with our clients this time of year.
Lucy Hunters Venison Pie
1kg of Irish Venison
600ml Irish Ale
2 Red Onions
3 Cloves of Garlic
8 Wexford Brown Cap Mushrooms
2 Celery Sticks
Salt, Pepper, Plain Flour
Fresh herbs – bay leaf, rosemary and thyme
170g of puff pastry
1 Free Range Egg
Preheat the oven to 190°C/375°F
Peel and chop the onions, garlic and shallots. Halve the mushrooms, chop the celery and carrots Trim and cut the venison in to 2cm cubes perfect for slow cooking
On a low heat sauté the onions in olive oil, in an oven proof pan. Increase the heat and add all of the vegetables allow them to sweat a little before adding the cubes of venison.
Season the filling with a good pinch of salt and some ground black pepper.
Fry off all ingredient for about 3 minutes.
Add in the Irish Ale (We like Kinnegar ‘Rust Bucket’ an Irish rye ale with a nice balance of hops and spice) and two tablespoons of plain flour. Add a little water if needed to ensure all ingredients are covered. Bring the liquid to a simmer and the cover the pan and place in the oven.
Allow to cook for 2.5 hours stirring after about an hour.
Put the filling into a pie dish and cover with the puff pastry. Brush the pastry with a beaten egg and sprinkle with the super-food seeds. Cook in the oven until golden brown.
Garnish with red currents and serve with a side of honey parsnips