Scottish Venison Pie
www.greatbritishfoodawards.com
Preheat the oven to 170°C/Fan 150°C/ Gas Mark 3. To make the pie filling, place a pan on a medium heat and sauté the bacon pieces and shallots gently in the...
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Cooking tools:
- Pastry brush
- Rolling pin
- Pie dish
- Kitchen scale
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Pot
- Oven
- Stove
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
Ingredients
- 115g smoked streaky bacon, diced
- 175g small shallots, peeled and chopped
- 3 tbsps olive oil
- 750g Scottish venison leg meat, diced
- 2 cloves garlic, peeled and finely chopped
- 3 tbsps tomato purée
- 1 tsp coarse ground black pepper
- 3 tbsps plain flour
- 115g small button mushrooms
- 250ml red wine
- 400ml hot beef or vegetable stock
- 2 tsps juniper berries
- 2 fresh bay leaves
- 2 tsps dried thyme
- 500g ready-made butter puff pastry
- Flour for rolling
- 1 free-range egg
- 1 tbsp milk
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