VENISON PIE

700g boned lean venison, cubed
250g lambs' kidneys, cored and chopped
1 large onion, finely chopped
1 tsp allspice
1/2 tsp ground mace
2 tbsp fresh parsley, chopped
1 cup beef stock
salt and pepper
200g puff pastry, chilled
50 ml red wine
1 tbsp red wine vinegar
2 tbsp olive oil
1 egg yolk, lightly beaten

Combine the two meats and add seasoning, spices, onion and parsley into a large saucepan.
Pour the stock over them and bring to boil. Reduce heat to low, cover and simmer for two hours.
Remove saucepan for heat and aloud to cool completely. When cold skim fat from surface.
Preheat oven to 240C
On a lightly floured surface roll out the pastry dough to a 25cm diameter circle and cut out a strip from outside the circle, about 3cm wide.
Use a slotted spoon and transfer the meat into a 23 cm pie dish and pour in 60ml of the cooking liquid, red wine, vinegar and olive oil. Discard the rest of the liquid.
Press the thin douigh strip around the rim of the dish and moisten with water.
Lift the dough circle and place onto the pie dish and press the edges together to seal.
Brash the dough with beaten egg yolk and make a pie funnel in the middle of the dish.
Place dish into the oven and bake for ten minutes. Reduce heat to 180C and bake for another 30 minutes or until the pastry is golden brown.
Remove from oven and serve at once with new boiled potatoes sprinkled with chopped fresh mint for a filling delicious meal.

venison pie

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