Name: Fallow Deer Pie with Liquorice Gravy, Scottish Girolles, Raspberry Vinegar and Curly Kale ‘Colcannon’
Prep time: 40 min
Cook time: 2 h
Total time: 2 h 40 min
Yield: Main course - Serves four
Ingredients: 30 g butter; 8 Pontefract cakes; 50 ml raspberry vinegar; 2 cloves garlic, crushed; 4 maris piper potatoes, peeled and diced; cold water; a little oil for frying; 1 kg venison, diced; 20 ml whipping cream; 1 litre game stock; 80 g curly kale; 80 g butter; 1 sprig of tarragon; 50 g plain flour; pinch of salt; 100 g girolle mushrooms; 2 tbsp cornflour; 16 baby onions; ½ bottle of red wine

Preparation info

Main course - Serves
four

Difficulty
Complex
Ready in
3 hr

Appears in

Loose Birds & Game

By Andrew Pern

Published 2010

About

I WAS AT HOME ONE NIGHT ‘IN CHARGE’ OFTHE KIDS WHEN THERE WAS A KNOCK ON THE DOOR. STANDING THERE WAS STEVE SMITH, MY HEAD CHEF, AND A PIE! WE’D BEEN TALKING ABOUT PUTTING A ‘PIE OF THE DAY’ ON THE BLACKBOARD TO KEEP THE STAR MORE ‘PUBBY’ AND STEVE CONJURED UP THIS CREATION – COMBINING DEER AND LIQUORICE! IN YORKSHIRE?! SOMEWHAT DUBIOUSLY, I TASTED IT, BREAKING OPEN THE SHORTCRUST TOPPING TO THE STEAMING HOT FILLING INSIDE… AND I MUST SAYIT IS ONE OF THE NICEST THINGS I’VE EVER EATEN. I CAN