RUSHMORE VENISON AND WILD GARLIC STOUT PIE, WITH CELERIAC MASH AND SPRING CABBAGE (SERVES 6)
Ingredients
Filling
1kg diced and trimmed venison
1kg wild garlic
4 carrots (diced)
2 onions (diced)
1 stick celery (diced)
Sprig of thyme
Sprig of rosemary
250ml stout
500ml game stock
100ml red wine
Salt/pepper
1kg diced and trimmed venison
1kg wild garlic
4 carrots (diced)
2 onions (diced)
1 stick celery (diced)
Sprig of thyme
Sprig of rosemary
250ml stout
500ml game stock
100ml red wine
Salt/pepper
Pastry
1kg plain flour
200g plain flour (for rolling out the pastry)
250g unsalted butter
250g lard 250ml
water
Salt
2 eggs
1kg plain flour
200g plain flour (for rolling out the pastry)
250g unsalted butter
250g lard 250ml
water
Salt
2 eggs
Method
For the pastry
Crumble the flour, lard and butter.
Add the water and salt until mixture binds together.
Wrap in cling film, or a bees wax wrap preferably, and leave in the fridge to rest
For the filling
Put a frying pan on to medium to high heat and allow to heat up.
Place the diced venison into the hot pan and season, once sealed place into a colander and allow any excess fat to drain.
Deglaze the frying pan with red wine and keep the liqueur for later.
Heat up a large deep solid based sauce pan.
Fry off carrots, onions, celery, wild garlic and herbs.
Add in the fried venison.
Add red wine liqueur, stout and game stock.
Reduce the heat to low and cook until the venison is tender (roughly 2 hours).
Allow to cool and place in fridge to set. This will make assembling the pies easier
Making the pies
Cut the pastry into 6 equal 200g chunks, keeping 6 x 100g back for each lid.
Roll out the larger chunks of pastry, making sure they are big enough to cover the pie dishes.
Add filling, roughly 250g, into the pastry lined pie dishes.
Roll out the smaller chunks of pastry.
Egg wash the rim of the pastry and place over the lid
Cut off any excess pastry and crimp.
Egg wash the top and bake 180c for 25 mins until golden brown
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