- Serves: 4-6
- Cook Time:
- Prep Time: 30 minutes plus cooling and chilling
- Effort: medium
- 2 tbsp vegetable oil
- 200 g turnips, chopped
- 1 parsnip, chopped
- 1 carrot, chopped
- 3 shallots, finely chopped
- 2 clove garlic, chopped
- 5 sprig thyme, leaves picked, finely chopped
- 400 g venison chuck steak, cubed
- 25 g plain flour
- 1 tsp sugar
- 1 tsp English mustard powder
- juice of 1 lemons
- black pepper
- 200 ml Innis & Gunn Oak-Aged beer
- 300 ml fresh game stock
- 300 g stilton cheese, broken into chunks
- 500 g shortcrust pastry
- 2 eggs, beaten
- 1 bay leaf
- boiled potatoes
- boiled carrots
1. Heat the oil in a large heavy-based frying pan. Add in the turnip, parsnip, carrot, shallot, garlic and thyme.
2. Fry, stirring often, until the vegetables are lightly browned.
3. Dust the venison with some of the flour and the sugar.
4. Add the venison to the pan and fry briefly, stirring. Mix in the remaining flour, mustard and lemon juice. Season with salt and freshly ground pepper.
5. Over a low heat add in the beer and the game stock.
6. Slowly bring just to boiling point. Remove from direct heat, allow to cool and mix in the Stilton. Transfer the venison mixture to a large bowl, cover and chill in the refrigerator.
7. Preheat the oven to 140°C/gas 1.
8. Roll out the shortcrust pastry and use two-thirds of the pastry to line a pie dish. Using a fork, prick the pastry case and brush with the beaten egg.
9. Bake the pastry pie case for 5 minutes, then remove from the oven. Increase the oven temperature to 150°C/gas 2.
10. Fill the pastry case with the chilled venison mixture and top with a bay leaf. Use the remaining pastry to form a pie lid, crimping the edges down. Brush with the beaten egg.
11. Bake the pie for 30 minutes until golden. Serve hot from the oven with the boiled potatoes and carrots.
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