Recipe Inspiration

Ingredients...

2.5kg venison haunch, cut into chunks

100g plain flour

100g butter

500g onion, peeled and chopped

500g carrot, peeled and chopped

120g celery, peeled and chopped

10g English mustard powder

500ml stout

500ml water

20g Essential Cuisine No1 Beef Gravy Mix

40g Essential Cuisine Premier Veal Jus

30ml red wine vinegar

100g redcurrant jelly

5g grated nutmeg

2g juniper berries

2g bay leaves

5g thyme

1kg block puff pastry

Method...

1. In a bag, place the flour and the diced venison. Shake to coat the meat. In a pan, heat a little oil and fry the meat until brown. Set aside.
   
   
2. In a large casserole dish, melt the butter and fry the onion, carrot, celery and carrot. Add the browned meat to the dish, along with the mustard powder, stout, water, vinegar, jelly, bay, thyme, nutmeg and juniper berries.
   
   
3. Whisk the stout and the water with the Essential Cuisine No1 Beef Gravy Mix and Veal Jus. Pour over the meat. Cover and cook at 180C for 1 hour. Remove, check seasoning and cool. Either split between 10 smaller pie dishes or place in a large ovenproof dish.
   
   
4. Roll out the pastry to about 10mm thick. Cut out circles 2 ½ cm bigger than the pie dishes.
   
   
5. Lay the pastry over the filling then, leaving a slight overhang, crimp the edges and seal the edges. Brush with egg wash and bake for 35-40minutes until the pastry is golden brown.
   
   
6. Serve with creamy mashed potato and seasonal greens.