Wild Venison Pot Pie
A rich stew of venison meat, simmered with savoury beef stock and the sweetness of bramble jelly, forms the base of these individual pot pies. Shop bought puff pastry is far easier and even far...
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Cooking tools:
- Saucepan
- Wooden spoon
- Stove
- Chef's knife
- Oven
- Measuring spoon
- Ladle
- Dish
- Pastry brush
- Baking sheet
- Mixing bowl
- Fork
- Kitchen timer
- Plate
- Serving platter
Ingredients
- 500 g Wild Scottish Venison - Diced
- 1 tbsp Beef Dripping or Oil
- 1 Garlic Clove
- 2 Onions - Chopped
- 300 ml Rich Beef Stock
- 2 tbsp Bramble Jelly
- 1 Bay Leaf
- 2 tbsp Balsamic Vinegar
- Flaked Sea Salt
- Freshly Ground Black Pepper
- 375 g Ready Rolled Puff Pastry
- 1 Egg - Beaten with tbsp Water
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