VENISON, HAGGIS & TATTIE PIE - Mac & Wild

Ingredients

• 2 large tatties peeled sliced 2mm
• 1tbsp melted duck fat
• 400g venison stew (see recipe for the stew below)
• 100g crumbled cold haggis (grab one of our own Venison haggis available in both M&W restaurants or your favourite traditional one from the supermarket)
• 1 circular cut Puff pastry lid – cut a whole out in the centre the same size as bone marrow diameter.
• 5cm raw marrow bone
• 100ml Egg yolk
• 80ml olive oil
• 1kg white onions – peeled and finely diced
• ½ head of celery – finely diced
• 3 large shallots – peeled and finely diced
• 350g smoked bacon, diced small
• 500g button mushrooms
• 2 kg venison diced shoulder or shank
• 50g tbsp plain flour
• 300g peeled carrots – cut to 1cm cubes
• 5 garlic clove – peeled and finely chopped
• 1L red wine
• 1.5L stock (ideally beef, venison or the likes)
• 6 dry bay leaves
• 4 sprigs of thyme
• 50g parsley – finely chopped
• 50g tarragon – finely chopped
• 300g caramelized onions
• 70g butter