Venison Pie with Buttermilk Mash | Millbank Venison diced venison recipe
Venison pie with buttermilk Mash uses Millbank Venison sustainable healthy diced Scottish venison to make a very easy meal
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Cooking tools:
- Potato ricer
- Fine-mesh sieve
- Pastry brush
- Rolling pin
- Pie dish
- Dutch oven
- Oven
- Stove
- Skillet
- Saucepan
- Pot
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring cup
- Mixing bowl
- Potato masher
- Kitchen towel
- Paper towel
Ingredients
- 2 tbsp olive oil
- 3 onions, roughly chopped
- 2 sticks celery, trimmed top and bottom and finely chopped
- 200g chunky bacon lardons (unsmoked)
- 250g chestnut mushrooms, roughly torn into large pieces
- 3 garlic cloves, crushed
- 8 juniper berries, crushed
- 1kg Diced venison cut into 3cm cubes
- 2 tbsp plain flour
- 2 bay leaves
- Leaves from 2 sprigs rosemary, chopped
- Generous grating of nutmeg
- 200ml beef stock
- 500ml red wine
- 350g all-butter puff pastry
- 1 large egg, lightly beaten
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