Easy venison pie

• sunflower oil↗2½ tbsp tbsp
• sliced venison1kg kg
• smoked bacon (sliced)↗100g g

  pancetta or chopped smoked streak bacon

• onion↗2

  coarsely chopped

• bay leaf↗2
• chestnut mushrooms↗200g g

  quartered, or young chestnut mushrooms, halved

• plain flour↗3 tbsp tbsp
• ketchup↗1 tbsp tbsp
• red wine↗150ml ml

  or dark beer (optional)

• beef stock cubes↗2

  mixed with 600 ml boiling water

• egg yolk↗1

  beaten (reserve the white for another recipe)

• ready-made puff pastry sheet↗375g g

Step-by-step instructions

1. 1

   Preheat the oven to 160°C/140°C with convection/gas 3. Heat half the oil in a large oven‑proof pot, sear the venison in batches over high heat until golden, about 10 minutes, then set aside. Add the bacon to the pan with the remaining ½ tbsp oil and fry for 8‑10 minutes until golden. Add the onion and bay leaves, drizzle with the remaining oil, and cook over low heat for 5 minutes until browned. Reduce heat to medium, add the mushrooms and cook a few more minutes until soft.

2. 2

   Sprinkle the flour, stirring, until it turns brown. Return the meat with its juices to the pot, add the ketchup and mix well. Pour in the wine or beer, if using, and bring to a boil. Simmer for a few minutes, then add the stock. Season and bring to a gentle boil. Cover and place in the oven for about 2 hours until the meat is tender. Store in the fridge for up to three days or freeze for up to three months. Let cool completely first. Thaw in the fridge overnight, then reheat thoroughly in the microwave or in a pan until the meat is very hot.

3. 3

   To make the pie, preheat the oven to 220°C/200°C with convection/gas 7. Fill a 24‑26 cm pie tin with a border with the filling and brush the edge with a little yolk. Roll out the puff pastry, cover the tin and trim the excess with a knife, pressing to the edge. Twist the leftover pastry into a decorative shape if desired. The pie can be kept covered and frozen for up to three months. Before the next step, thaw completely.

4. 4

   Brush the pie with the remaining yolk and, if desired, sprinkle with coarse sea salt. Make a few small slits in the centre of the pie to let steam escape, and bake for 30‑35 minutes until it reaches a deep golden colour.