Venison and Stout Pot Pie

Venison and Stout Pot Pie
Try something delicious with our Venison and Stout Pot Pie recipe.
Preparation time: 15M
Cooking time: 2H30M
Serves: 4-6
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Venison Diced
  • 1 pack puff pastry
  • 1 tablespoon olive oil
  • ⅓ oz grated parmesan
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon butter
  • 3 celery sticks, sliced
  • 2 carrots, chopped
  • 2 teaspoons dried thyme
  • ¼ cup flour, seasoned with salt and pepper
  • 5 oz tomato paste
  • 2 tablespoons brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 can stout (or pale ale)
  • 1 egg, mixed with ½ tablespoon water
  • Handful of grated parmesan

Method

Step 1

Preheat the oven to 320°F (160°C).

Step 2

Remove Silver Fern Farms Venison Diced from the fridge and packaging. Season well with pepper and olive oil. Allow to bloom at room temperature for 10 minutes. Salt the venison just before cooking.

Step 3

Using the lid of an oven dish as a guide, cut the puff pastry and place it on parchment paper. Lay flat in the fridge until ready to use.

Step 4

Heat a large pan over medium-high heat with 1 tablespoon of oil. Add onion, garlic, butter, celery, carrot, and thyme. Cook until the carrots soften (about 7-8 minutes), then transfer to a bowl and set aside.

Step 5

Pat the venison dry and add to a large bowl with seasoned flour. Toss to coat. Add the second measure of oil to the pan and sear the venison until lightly browned. Transfer to an oven dish.

Step 6

Deglaze the pan with stout, scraping the bottom to loosen any browned bits. Add tomato paste, Worcestershire sauce, and brown sugar, and bring to a simmer. Once thickened, return the softened vegetables and the remaining stout and stir to combine.

Step 7

Carefully pour the liquid over the seared venison and cover the oven dish with a lid. Place in the oven for 2 hours, stirring halfway through, or until the venison is tender.

Step 8

Remove the dish from the oven and increase the temperature to 350°F (180°C). Take the chilled puff pastry from the fridge and cut several slits into it before carefully pressing it down on top of the pie. Whisk the egg with water and brush over the pastry. Sprinkle with parmesan and bake for 15 minutes, or until golden.

Step 9

Serve with blanched green beans, sliced almonds, parmesan, and lemon zest.

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