Suzanne Nelson’s Winter Venison Pie
SERVES
6
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
220
MINUTES
CUISINE
COURSE
Baking
Method
For the Dripping Pie Crust, put the flour in a bowl, make a well in the centre.
Melt the beef dripping (tallow) and water together in a small saucepan, add salt and stir to dissolve, pour into flour, and mix to combine. Form into a ball, flatten into a round, wrap and chill until needed.
Venison Pie FillingCut the meat into 2.5 – 4cm (1 - 1 1/2 inch) cubes and lightly salt.
Allow to rest for 15-20 minutes while the remainder of the ingredients are prepared.
Peel and slice the onions.
Leave the apricots and prunes whole unless any are larger than a reasonable bite size, in which case cut in half, combine with the orange juice and zest.
Grind the whole spices in an electric spice grinder or with a pestle and mortar and mix with the already ground spices.
Melt the dripping (tallow) or butter in a wide cast iron frying pan and have ready a lidded casserole to cook the meat in the oven. Brown the meat in batches on a high heat and transfer to the casserole. Deglaze the pan with a little stock and add to the venison. Add the spices, onions and flour to the frying pan and cook for a minute or so more to bloom the spices. Add the stock and wine, bring to a simmer. Stir in the dried fruits, orange juice and zest and pour over the venison in the casserole.
Bring to the boil then transfer to the oven 150°C/300°F/Gas Mark 2 for 2 1/2 – 3 hours until the meat is very tender. Taste and adjust seasonings and allow to cool completely.
Put into the pie dish or individual dishes.
Roll out the tallow crust and drape over the top of the well filled pie dish. Crimp the sides, make some decorative holes in the top. Egg wash.
Bake 220°C/425°F/Gas Mark 7 for 20 minutes then lower heat to 180°C/350°F/Gas Mark 4 for 20 minutes. The pastry should be nicely golden on top.
Serve immediately.
Ingredients
Tallow Pie Crust
360g (scant 12 1/2oz) plain flour
225g (8oz) dripping (tallow) (rendered suet from beef kidney)
118ml (generous 4 1/4fl oz) water
1 teaspoon (5g) salt
Venison Pie Filling
1kg (2 1/4lb) shoulder of venison, off the bone and trimmed
sprinkle of salt
50-100g (2 – 3 1/2oz) dripping, bacon fat or butter
2 1/2 teaspoons black peppercorns
2 1/2 teaspoons coriander seeds
1 1/2 teaspoons allspice berries
1 teaspoon ground or 1 blade mace
2 teaspoons ground or 1 stick cinnamon
450g (1lb) onions
1 tablespoon flour
450ml (16fl oz) beef or venison stock and/or red wine
200g (7oz) dried apricots, cut in large chunks
200g (7oz) dried prunes
zest and juice of 1 orange
Egg Wash
1 egg plus 1 yolk lightly beaten with a splash of cream
Method
For the Dripping Pie Crust, put the flour in a bowl, make a well in the centre.
Melt the beef dripping (tallow) and water together in a small saucepan, add salt and stir to dissolve, pour into flour, and mix to combine. Form into a ball, flatten into a round, wrap and chill until needed.
Venison Pie FillingCut the meat into 2.5 – 4cm (1 - 1 1/2 inch) cubes and lightly salt.
Allow to rest for 15-20 minutes while the remainder of the ingredients are prepared.
Peel and slice the onions.
Leave the apricots and prunes whole unless any are larger than a reasonable bite size, in which case cut in half, combine with the orange juice and zest.
Grind the whole spices in an electric spice grinder or with a pestle and mortar and mix with the already ground spices.
Melt the dripping (tallow) or butter in a wide cast iron frying pan and have ready a lidded casserole to cook the meat in the oven. Brown the meat in batches on a high heat and transfer to the casserole. Deglaze the pan with a little stock and add to the venison. Add the spices, onions and flour to the frying pan and cook for a minute or so more to bloom the spices. Add the stock and wine, bring to a simmer. Stir in the dried fruits, orange juice and zest and pour over the venison in the casserole.
Bring to the boil then transfer to the oven 150°C/300°F/Gas Mark 2 for 2 1/2 – 3 hours until the meat is very tender. Taste and adjust seasonings and allow to cool completely.
Put into the pie dish or individual dishes.
Roll out the tallow crust and drape over the top of the well filled pie dish. Crimp the sides, make some decorative holes in the top. Egg wash.
Bake 220°C/425°F/Gas Mark 7 for 20 minutes then lower heat to 180°C/350°F/Gas Mark 4 for 20 minutes. The pastry should be nicely golden on top.
Serve immediately.
