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Venison Pie
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 1.2 kg | venison goulash pieces |
| 3 tbs | canola oil |
| Salt and freshly ground black paper | |
| 1 medium | onion finely chopped |
| 1 medium | carrot finely chopped |
| 1 | celery stick |
| 1 clove | garlic, sliced |
| 2 tbs | cake flour |
| 2 cups | red wine |
| 1 tsp | tomato paste |
| 1 1/4 cup (310) | ml Guinness |
| 500 gm | baby potatoes boiled |
1 pkt (500 gm) puff pastry
Brown the meat in the heated oil in a heavy-based saucepan.
Remove from the pan with a slotted spoon and set aside.
Season with salt and pepper.
In the remaining oil, fry the onion, carrot and celery until soft.
Add the garlic and fry for one minute.
Add the flour and cook for one minute.
Add the red wine and tomato purée and reduce to almost nothing.
Add the Guinness and reduce by two-thirds.
Return the meat to the saucepan and simmer, covered, on a low heat until the meat is tender (about 1 hour).
Add the potatoes and remove from the heat.
Serve in a bowl or dish with a puff pastry lid.
Place the bowl on top of the rolled-out pastry and cut out a lid using a sharp knife.
Place the pastry on a baking tray lined with baking paper and bake at 200'C for 10-15 minutes.
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