Venison Pie with Redcurrant Gravy

Ingredients

• 800 g diced venison shoulder
• 2 tbsp plain flour
• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 garlic cloves, crushed
• 200 ml red wine
• 400 ml beef stock
• 150 g fresh redcurrants
• 2 tbsp redcurrant jelly
• 4 sprigs fresh thyme
• 2 bay leaves
• 500 g shortcrust pastry
• 1 egg, beaten (for glazing)

Contains: celery, cereals gluten, eggs, milk, sulphites.

Method

1. Toss the venison in flour and season with salt and pepper. Brown in batches in hot oil in a casserole dish. Set aside.
2. In the same pan, cook the onion, carrot, and celery for 5 minutes until softened. Add the garlic and cook for 1 minute.
3. Return the venison. Add the red wine and bubble for 2 minutes. Add the stock, redcurrant jelly, thyme, and bay leaves.
4. Cover and cook on the hob over a very low heat for 90 minutes until the venison is tender. Add the redcurrants for the last 10 minutes. Remove the herbs and allow to cool completely.
5. Preheat the oven to 200°C. Use half the pastry to line a 23 cm pie dish. Fill with the cooled venison mixture.
6. Lay the pastry lid over the top, crimp the edges to seal, and cut a steam hole in the centre. Brush with beaten egg.
7. Bake for 35–40 minutes until the pastry is deep golden. Rest for 10 minutes before serving.