Venison & Cranberry Pie
With a crisp chill in the air, and the days becoming shorter, it is the perfect time of year for this deliciously rich Venison and Cranberry pie from A Love
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Ingredients
- venison haunch or shoulder, cut into bite-size pieces – 1kg
- 375ml red wine
- 2 medium carrots, chopped
- 2 medium onions, sliced
- 1 bay leaf
- 2 juniper berries
- 1 sprig of fresh thyme
- butter – 50g
- olive oil – 2 tbsps
- sugar – 25g
- plain flour – 40g
- tomato puree – 1 tbsp
- organic chicken stock – 500ml
- sun-dried cranberries – 100g
- sea salt
- freshly ground pepper
- ready made puff pastry – 2 sheets
- 1 egg, beaten
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