Venison and Ale Pie

Those of you who follow me on Instagram will know that the other night I made my first attempt at making a venison and ale pie. It turned out surprisingly good! Although I did not take a picture of the end result because it didn’t look quite like it should have.

venison and ale pie

(Not my pie, sadly)

I followed THIS recipe from BBC Good Food more or less.

They call for:

– 500g diced venison (I only had 300g)

– 2 tsp flour, well seasoned

– olive oil

– 1 onion finely chopped

– 2 garlic cloves finely chopped

– 1 carrot peeled and diced

– 2 tsp Worcestershire sauce (just realised I forgot to put this in)

– 1 tbsp tomato purée (and this)

– 3 sprigs rosemary, leaves finely chopped (I used thyme)

– 6 juniper berries crushed

– 300ml beef stock

– 250ml strong ale (I used more as I went along so don’t drink it all!)

– 375g ready rolled puff pastry (I had less hence, it didn’t look quite like it should’ve)

– whole milk or beaten egg for glazing (I skipped this)

IMG_4671Steps:

1. Lightly cover the venison in flour, keep the left over flour.

2. Heat some oil in a pan and slightly brown the venison and then take it out.

3. In the same pan add some more oil and fry the onions until golden and soft.

3. Add in the flour, garlic, carrots, thyme, juniper berries, Worcestershire sauce and tomato purée.

4. Add the meat, stock and ale back into the pan.

5. The recipe says simmer for 45 min, I was impatient so I turned up the heat to reduce the liquid faster. I did add some more ale as I went along.

6. Pre-heat oven to 200°C and line individual pie tins with the shortcrust pastry. I poked fork holes into the pastry and popped them in the oven for about 10 mins.

7. Fill the pie tins with the stew, cover with a pastry lid and pop back in the oven for another 20-25 min.

It sounds like a lot of work but it isn’t. Once the venison is cooking you have some time to relax and drink a glass of wine. And again once it’s in the oven. We served ours with salad as our pie tins were quite large. I’m guessing that you can use the same recipe with other meat.

Anyone got any other good pie recipes?  Now that I realised it isn’t actually that hard, I’m keen to try making some other pies.

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