Venison Or Beef Pie Recipes

Steps:

• Heat the oil in a casserole dish or large saucepan over a medium heat. Tip in the venison and stir to coat in the hot oil. Cook for 15-20 mins or until the mince is browned and toasted, adding more oil if it starts to look dry. Stir in the carrot and onion and cook for 10 mins more until they start to brown. Sprinkle over the flour and cook for a further 2 mins. Stir in the bay and ketchup, then pour in the wine, if using, and bubble for a minute, then gradually stir in the stock. Leave everything to simmer gently over a medium heat for 30-40 mins until you have a tender venison in a rich gravy.
• Tip into a medium baking dish and leave to cool. The filling can be made up to two days ahead and kept chilled.
• To make the topping, tip the potatoes into a large saucepan and cover with salted cold water, bring to the boil and simmer for about 8 mins until tender.
• Drain well, then leave to steam-dry for a few minutes. Mash well with the milk and two-thirds of the butter, then grate in a pinch of nutmeg and season. Using a spatula, top the pie filling with the mash, starting from the outside, then spread it over the middle. Using a fork, scrape lines across the top. Can be chilled for two days or frozen for up to six months.
• When you're ready to cook, heat the oven to 190C/170C fan/gas 5. Put the pie on a large baking tray to catch any drips. Melt the remaining butter, and drizzle or brush it all over the top of the pie, then bake for 35-40 mins until golden and bubbling. Leave to rest for 10 mins, then serve straight from the dish.

Steps:

• Heat oven to 140C/120C fan/gas 2. Heat half the oil in a large flameproof casserole dish and fry the venison in batches until it has a dark caramelised crust, then transfer to a plate. Turn the heat right down, give the dish a quick wipe with some kitchen paper and add a little more oil, then fry the onions over a low heat for about 20 mins until caramelised. Stir in the garlic and spices, cook for a couple of mins, then add the venison back to the pan, stirring so all the spices coat the venison. Pour in the wine and stock and bring to the boil. Cover and cook in the oven for 2½ hrs until the meat is very tender.
• Lift the venison out of pan and set aside on a plate. Reduce the sauce by two-thirds, whisk in the cornflour mix, then cook over a low heat for 5 mins until thickened and glossy. Tip the venison back in along with the lime zest and juice and the grated chocolate, stir everything together, check the seasoning and pour into a gratin dish or individual pie dishes and chill in the fridge. Can be made three days ahead and chilled for up to six months ahead and frozen.
• To make the mash, boil the potatoes in salted water. Add the soured cream to a pan and gently heat. When the potatoes are tender, drain well, then either pass through a ricer into a bowl or mash them. Mix in the chilli, then slowly stir in the soured cream until you have a light, fluffy mash. Add a little seasoning and spread or pipe over the chilled chilli mix, then scatter over the cheese. Pop in the fridge until needed. Can be assembled up to a day before, or frozen for up to one month.
• To cook the pie, heat oven to 180C/160C fan/gas 6. Bake for 45 mins until golden and bubbling, leave to sit for 10 mins and serve straight from the dish.

Steps:

• Cook meat, onions, carrots and spices in broth.
• If the mixture is a bit thin, use the thickening agent of your choice.
• Put into pie, cover and bake for 40-45 minutes.
• Note:.
• 4 lbs meat.
• 5 lbs carrots.
• 5 large onions.
• Makes 8 pies although you could use more meat.