LaVarenne » COOKING WITH GRANDMA CHRONICLES PART 89

Ingredients

• 450 g/1 lb boneless venison
• 450 g/1 lb chuck steak
• 175 ml/¾ cup Port wine
• 4 shallots, finely chopped
• 1 tablespoon pickled walnuts, finely chopped
• 22g/3 tablespoons flour
• Salt and pepper
• 750 ml/3 cups beef or veal stock, more if needed
• 450 g/1 lb portabella or large flat mushrooms, peeled and cut into wedges
• 450 g/1 lb readymade puff pastry dough
• 1 egg, beaten and mixed with ½ teaspoon salt, for glaze