Venison Pie

Name: Venison Pie
Total time: 160 min
Ingredients: 250 g plain flour (sieved with the salt); pinch salt; 125g butter (diced); 1 teaspoon fresh chopped thyme (or 1/2 teaspoon dried (optional) ); 60 - 80 ml cold water (or enough to mix to a dough); 2 tablespoons oil ((any)); 1 tablespoon plain flour; 450 g diced venison ((ask the butcher for braising quality) ); 1 tablespoon oil; 30 g butter; 2 red onions (diced); 1 stick celery (diced); 2 cloves garlic (crushed); 250 g field mushrooms (large diced ); 60 ml port or red wine; 1/2 tablespoon redcurrant jelly ((optional) ); 250 ml stock seasoning; 1 - 2 tablespoons tomato puree; seasoning (to taste)

www.lovenorwichfood.co.uk

I am seeing venison more and more on the shelves, Norwich market nearly always stocks it and farm shops often have a stock in their freezers. It’s a similar pri

View full recipe on www.lovenorwichfood.co.uk

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 www.lovenorwichfood.co.uk.

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