- Serves: 6
- Prep: 45 mins
- Cook: 60 mins, overnight, 30 mins
- Cut: Goulash / Diced
- 1kg largely diced venison
- 1 Tbsp paprika
- 3 Tbsp plain flour
- Salt and cracked pepper
- 3 tsp vegetable oil
- 2 diced carrots
- 1 diced leek
- 2 sticks of diced celery
- 2 Tbsp tomato paste or ½ cup tomato puree
- 50g button mushrooms
- 2 large diced onions or 16 pearl onions
- 4 cloves crushed garlic
- 1 tsp finely chopped thyme leaves
- 1 Tbsp chopped parsley
- 1½ cups good Pinot Noir
- 1 tsp red wine vinegar
- 1 cup demi-glace or meat stock
- 4 thick rashers of bacon cut into lardons
- 300g ready rolled puff pastry
- 1 egg yolk and a dash of milk or beaten cream to make egg wash
- Coat the meat with the paprika, flour, salt and pepper.
- Heat the oil and brown the meat all over.
- Add the vegetables and continue to brown.
- Add the remaining ingredients to the mixture.
- Simmer for 1 hour on low heat either in the oven or on the stove.
- Remove the dish and leave to cool.
- While the venison is cooling, dust a clean work surface with flour and roll the piecrust. Cut the pastry 1 centimeter bigger than the pie dish.
- Place cooked ingredients into a pie dish and egg wash up the sides.
- Cover the top of the pie with pastry and trim the edges.
- Cut a 1 centimeter wide ribbon and seal around the edges, pressing with a fork to form a decorative pattern.
- Cover and leave to sit for 10 minutes so the pastry can relax.
- Glaze the pie with remaining egg wash and bake on high heat (220°C) full fan for about 15 minutes, or until pastry is nut brown and thoroughly cooked.
- Turn oven down to 180°C and cook for a further 5 – 8 minutes.
- Serve a slice of pie with baked seasonal vegetables.
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