Venison pie - Eat Well Recipe - NZ Herald (2024)

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Venison pie - Eat Well Recipe - NZ Herald (1)

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Makes:

4

Bite

This venison pie was made by Mark Southon, head chef of O'Connell Street Bistro and resident chef on TV3's The Cafe. Mark joined the judging team of the 2016 Bakel's Supreme Pie Awards and gave this tasty recipe in honour of the pie.

Ingredients

500 gVenison, choose a stewing cut, shoulder or leg (Main)
1Red onion, diced
2Diced carrot
2Celery stalks, finely diced
5 clovesGarlic, finely chopped
4 rashersSmoked bacon, cut into lardons (Main)
2 sprigsFresh thyme, leaves chopped
10Juniper berries (Main)
8Black peppercorns
2Bay leaves
2 tspFlour
250 mlRed wine (Main)
1 LtrBeef stock
2 tspRedcurrant jelly
1 packetPuff pastry sheet (Main)

Directions

  1. Brown the venison over a high heat with a little oil in a casserole dish.
  2. Add the vegetables, garlic, bacon and herbs and cook until lightly browned.
  3. Add the juniper and peppercorns then stir through the flour and slowly add the wine. Bring to the boil.
  4. Add stock, jelly and a pinch of salt then bring to the boil. Place a lid on top of the casserole dish or cover with foil and cook at 165C for 1½-2 hours or until meat is tender. Remove bayleaves. Season.
  5. Increase oven temperature to 190C and divide into 4 large ramekins. Top with puff pastry and bake for 12-15 minutes until golden.

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