Recipe Inspiration

Ingredients...

2kg diced venison shoulder

200g sliced mushrooms

300g white onion, finely chopped

10g redcurrant jelly

5g English mustard

12g garlic, crushed

5g thyme

3 juniper berries

1 bay leaf

100ml red wine

1lte water

500ml Essential Cuisine Signature Beef Jus

300ml good ale
 
Hot water paste

300ml water

120g butter

120g lard

700g plain flour

1tsp salt

2 eggs

Method...

1. Dust the venison with flour and quickly fry until golden brown. Strain off excess oil. Set aside.
   
   
2. In a thick bottom pan sweat the onion, garlic and the mushrooms with the berries, thyme and bay. Add the red wine and reduce. Add the ale and stir in, then the Essential Cuisine Signature Beef Jus, water, jelly and mustard. Braise for 3-4 hours until soft. Chill until needed.
   
   
3. For the paste melt the fats in the water then bring to the boil
   Sieve the flour and salt together. Add the egg and fold in
   Pour in the hot water and quickly mix with a palette knife, folding it with your hands when it starts to come together. Be careful not to overwork. Wrap in clingfilm and rest until cold.
   
   
4. When ready roll out the pastry to about 1cm thick. Line pie tin, pushing into the corners.
   
   
5. Fill to the top with the pie filling and cover with the rest of the pastry, ensuring you pinch the tops together to create a seal. Brush with egg wash and rest in the fridge for 1 hour.
   
   
6. Preheat oven to 170C. brush the pie with egg wash again before putting in the oven. Bake for about 1 hour or until the pastry looks a dark golden brown and feels hard to the touch.