Pasty of Deer & Ale

Name: Pasty of Deer & Ale
Yield: Serves about 6
Ingredients: Olive oil; 2¼ pounds (1 kg) boneless venison shoulder or foreleg, cubed; you can also ask the butcher for venison stew meat; Leaves from 3 sprigs fresh rosemary; 3 tablespoons red wine vinegar; 2 cups (500 ml) game (or beef) stock, plus a little extra; 2½ cups (600 ml) ale (2 bottles) or another strong beer; 1 egg, beaten; ½ (17.3-ounce/490-g) box frozen puff pastry dough (1 sheet), thawed; 1 tablespoon dark brown sugar; 2 tablespoons mustard; 2 carrots, peeled and diced; 2 large onions, peeled and diced; ½ tablespoon fennel seeds, crushed in a mortar; A generous pinch of Freshly grated nutmeg; 8 juniper berries, crushed; 2 ribs celery, diced; Sea salt and freshly ground black pepper; 5¼ ounces (150 g) bacon, diced; ½ tablespoon coriander seeds, crushed in a mortar; 3 to 5 small cloves garlic, minced; A small handful of all-purpose flour

Preparation info

Serves about
6

Difficulty
Medium

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

If you want to make a splash while keeping things foolproof, you can prepare a game stew, and to make it even more festive, cover it with a beautiful dough layer decorated with stars and hearts. Stew is easy to make for large parties and if you make it a day in advance, its flavor will only improve. By using game for this recipe you give this humble stew an extra-festive character.

Ingredients

Main course
Stew

Pasty of Deer & Ale

Ingredients

Method

Photos