Wild Venison and Mushroom Ale Pie

Ingredients

• 750 g diced wild venison, cut into 2–3 cm pieces
• 20 ml rapeseed oil
• 200 g onion, chopped
• 200 g carrots, diced
• 300 g chestnut mushrooms, thickly sliced
• 2 garlic cloves, chopped
• 25 g plain flour
• 20 g tomato purée
• 330 ml brown ale
• 350 ml low-salt beef stock
• 2 thyme sprigs
• 1 bay leaf
• 320 g ready-rolled puff pastry, chilled
• 1 egg, beaten
• 2 g fine salt, or to taste
• 1 g ground black pepper

Method

1. 1

   Heat the oven to 160°C, or 140°C fan. Season the venison with salt and pepper. Heat the oil in a flameproof casserole and brown the meat in batches for about 8 minutes. Lift it out.

2. 2

   Cook the onion, carrots and mushrooms in the same pan for 8 minutes, then add the garlic for 1 minute. Stir in the flour and tomato purée until no dry flour remains.

3. 3

   Add the ale gradually, scraping the pan, then pour in the stock. Return the venison and any juices with the thyme and bay leaf. Bring to a simmer, cover and cook in the oven for 2–2½ hours until the meat is tender. Add hot water if needed.

4. 4

   Remove the herbs and check a few large meat pieces with a clean thermometer; they must reach 70°C for 2 minutes. Simmer the filling on the hob for 5 minutes if the gravy is thin. Transfer to a shallow 1.5 litre pie dish.

5. 5

   Let the filling stop steaming for about 15 minutes while the oven heats to 200°C, or 180°C fan. Brush the dish rim with beaten egg. Lay the pastry over the filling, press onto the rim and trim away excess. Cut a steam vent and brush with egg.

6. 6

   Bake for 30–35 minutes until the pastry is risen and deep golden and the filling is bubbling and piping hot in the centre. Allow 5 minutes before serving. The timing includes the short cooling period and standing time.