Slow Cooked Venison and Sloe Gin Pie – Church Farm Oxford
Simple and tasty - perfect for the winter season.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at churchfarmoxford.com.
Ingredients
- Venison joint (from our seasonal venison meat box)
- Large slug sloe gin
- 3 sticks celery
- 3 carrots
- 800ml of beef stock
- 4 bay leaves
- Butter
- 2 teaspoons chilli flakes
- Black pepper
- Salt
- 5 rolls of shortcrust pastry
- 2 eggs
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