So after telling Jimi’s grandma how much we loved the Venison Casserole she kindly went out and bought us some more cuts of meat! I wasn’t sure if I wanted to cook something different with it as we all loved the casserole so much, but after Joni made a sad comment about how he is missing mushrooms (strange, strange child) I decided to make a venison and mushroom pie.
And it was just as delicious! The added bonus of this pie is that after step four everything can be frozen for up to three months, then simply defrosted overnight and reheated before completing the remaining steps. This would be a great meal to have stored in the freezer over the holidays for a fuss free family meal.
Any dry cider works well in the pie but being the connoisseur that I am, I take my time and very carefully select the cheapest bottle on the shelf.
We are fast becoming big fans of venison, and Joni was please to satisfy his mushroom cravings.
- 600g (1lb 3oz) venison, diced
- Salt and pepper to taste
- 2 tbsp oil
- 1 lare onion, chopped
- 250g (9oz) mushrooms, sliced
- 1 clove garlic, minced
- 150ml (2/3 cup) dry cider
- 600ml (2⅔ cups) beef stock
- 2 bay leaves
- 1 tbsp cornflour
- 1 tbsp redcurrant jelly
- 320g (11oz) sheet ready rolled puff pastry
- 1 egg, beaten
- Preheat the oven to 140C/285F.
- Heat the oil in a large casserole dish, season the venison with salt and pepper and fry in batches to brown. Remove from the dish with a slotted spoon and set aside.
- Add the onion to the pot and cook for 5 minutes to soften, add the mushroom and cook for 3 minutes more, stir in the garlic.
- return the venison to the pan and add the cider, beef stock and bay leaves. Bring to the boil, cover with a lid and cook in the oven for 2 hours, checking regularly and topping up the stock if needed.
- Increase oven temperature to 200C/390F.
- Remove the venison and vegetables from the dish with a slotted spoon,discarding the bay leaves, and place into a pie dish.
- Place the casserole dish with the gravy onto the hob and heat gently. Mix the cornflour with a small amount of water to form a paste and then stir into the gravy with the redcurrant jelly. Continue to heat until thickened then add desired amount to your pie.
- Cut a circle large enough to cover your pie dish out of the puff pastry and place on top. Brush with the beaten egg and bake in the oven for 15-20 minutes, until risen and golden.