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Venison, Porcini & Porter Pie

4-6

3 ½ hours plus chilling time

The ultimate winter comfort food with slow cooked venison topped with buttery puff pastry. This recipe makes a large pie or 4 smaller pies and can be decorated with the pastry offcuts - for extra Autumnal flair we recommend using leaf shaped cutters.

11 Farmdrop products in this recipe

£43.23

Here’s how you do it

  1. Preheat the oven to 140℃/ 120℃ Fan/ 285℉.
  2. Place the dried porcini in a small heatproof bowl, cover with hot water and leave for 10 minutes to soften then drain, reserving the soaking liquid, and finely chop the mushrooms.
  3. In a large casserole dish with a lid, in stages brown the venison in the oil until caramelised and brown all over. Deglaze the pan with a little water between batches and reserve - this is your déglaçage.
  4. In the same pan, add a little more oil and sweat the lardons, onion, carrot and celery with a generous pinch of salt until the veg is soft and sweet and the lardons golden brown.
  5. Add the garlic and cook for 1 minute.
  6. Add the flour, cook for 1 minute. Add the tomato puree, crushed juniper berries, chopped porcini and cook for 1 minute.
  7. Mix the porcini soaking liquid (don’t tip it all in as there is often grit in the bottom which will make it bitter), déglaçage (taste it first to make sure it doesn't taste burned, if it does, discard it and use water instead) the beef stock cube, porter and venison resting juices. Top up with water if needed to make 500ml.
  8. Return the browned venison to the pan. Add the porter and stock liquid, bay leaf, rosemary, thyme and a pinch of salt. Give it all a good mix.
  9. Put baking paper on the surface of the stew and then put the lid on. Cook in the oven for 2 hours, stirring halfway - the venison should be tender and melting soft. Taste the liquid - if it is a little lacking in flavour, sieve out the meat and bubble the sauce in a large saucepan until flavourful and reduced. Once you're happy with it, mix the cooked meat and liquid together.
  10. Chill the filling before turning into a pie - or eat as a stew with mash at this stage.
  11. To make your pie, pile the cold filling into a large pie dish so that it fills the dish more or less level with the top. Brush a little of the beaten egg yolk on the edges of the dish.
  12. Lay the cold pastry over the top and trim using a sharp knife in a slicing action, or a pizza cutter, leaving a little overhang. Gently press the edges down so that the pastry sticks to the edge and use a fork to crimp the edges. Use the offcuts to decorate if you like - you can use biscuit cutters or freestyle using a pizza slicer or tip of a sharp knife.
  13. Glaze with a thin layer of egg yolk and chill until very cold and firm - you should always cook pastry from chilled so it holds its shape. Make a cross shaped slit in the centre of the pastry with the tip of a sharp knife to let steam escape. Preheat the oven to 220℃/200℃ fan/420℉.
  14. Bake for 40-45 minutes for a large pie, or 30 minutes for a smaller pie - the pastry should be risen and golden and the filling hot (check with a thermometer or skewer - it should feel hot against your wrist). If the filling isn’t hot enough when the pastry looks cooked, lay some foil loosely over the top to prevent further browning.
  15. Rest a few minutes before serving, alongside seasonal greens and buttery mash.

Ingredients

  • 1kg diced venison
  • 30g dried porcini
  • 1 brown onion, peeled and finely chopped
  • 1 carrot, peeled and finely chopped
  • 2 sticks of celery, finely chopped
  • 70g bacon lardons
  • 6 juniper berries, crushed
  • 4 cloves garlic, peeled and finely chopped or crushed*
  • 1 tbsp tomato puree*
  • 2 tbsps plain flour*
  • 1 large sprig rosemary, leaves picked and finely chopped
  • 4 sprigs thyme, leaves picked and finely chopped
  • 1 bay leaf*
  • 200ml porter
  • 1 beef stock cube*
  • 325g puff pastry (for a large pie, for smaller pies you'll nee 2 sheets)
  • 1 egg yolk*

*From the larder

What’s in this recipe

RBorganic

Organic Carrots (Washed)

1 Bag (min. 750g)

£1.57

£2.09/kg

Infarm

Fresh Thyme

£1.94

Life 5d+

Wholegood

Organic Onions - Brown

1 Bag (1.5kg)

£3.64

Life 4d+
25% OFF

Park Farm

Wild Venison Diced

1 Pack (500g)

£8.25

£6.80

£13.60/kg

Suma

Juniper Berries

1 Box (40g)

£1.60

Life 7d+

Haye Farm

Organic Bacon Lardons

1 Pack (~200g)

£3.83

£19.15/kg