Blair’s Venison Pie

By Blair Murray of Auckland

1kg of Diced Shoulder Venison.
4-5 Bacon Rashers (Roughly cut)
Glasseye Creek Wild Meat Sauce.
1/8 C Port
Dijon Mustard
Dried Chilli Flakes
1 large Onion (Diced)
2 Medium Carrots (Diced)
2-3 Sticks of Celery (Diced)
4 Cloves of Crushed Garlic
3-4 Cloves
Half a Can of Plums (Crushed)
Rock Salt
Puff Pastry

Cooking Method: Marinate the venison overnight in the following: 1/2 cup Glasseye Creek Wild Meat Sauce, 1/8 cup of port, Half the can of crushed plums, 1 Tablespoon of Dijon mustard, a teaspoonful of dried chilli flakes, three cloves of garlic, and a pinch of rock salt.

The next day, Remove the meat from the marinade and keep the marinade to one side. Pat dry with paper towels. Put a dash of oil into a large frypan and brown the meat very quickly. Place the meat into a oven proof casserole dish or cast iron pot. Add the Onion, Carrots, Celery, Bacon and the left over Marinade. Cook Slowly for 5 hours at 140 deg C.

Approx 20 mins before serving, lay a layer of Puff pastry over the top of the casserole dish, put egg wash on and cook at 150 Deg C untill pastry has crisped up.

Otherwise you can make individual hot pots using Soup Ramekins. Simply cook the dish as above and 20 mins before serving, Ladel the mixture into the ramekins and top with puff pastry, put egg wash on and Cook for a further 20 mins at 150 Deg C till pastry has crisped up.

Serve with Mashed potato and Seasonal Vegetables.