Rich Venison Pie Recipe by Valentine Warner
A rich venison pie inspired by chef Valentine Warner's recipe, featuring tender meat and a savory pastry crust.
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Instructions
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Preheat the oven to 350 F/180 C/Gas 4.
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Heat lard in a large, lidded casserole, fry onions until soft, then stir in flour and mustard powder to create a thick mixture.
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Add the meat, carrots, ale, sugar, vinegar, nutmeg, thyme, pepper, and ginger biscuits; stir well.
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Cover the pot with greaseproof paper and its lid, then bake in the oven for 1.5 hours. Afterwards, stir in the salt.
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Transfer the filling to a deep pie dish. Increase the oven temperature to 400 F / 200 C / Gas 6.
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Roll pastry to 1/4 inch thickness, lay over the filling with a slight overhang, crimp the edges, brush the top with beaten egg and milk, and prick a hole in the center.
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Bake for 40 to 45 minutes, or until the pastry turns a rich hazelnut brown.