Venison and Leek Pie

Name: Venison and Leek Pie
Yield: Serves 6–8
Ingredients: 1 medium onion, skinned and fairly finely chopped; 2 oz/56 g flour; 1 pint/570 ml milk; Freshly grated nutmeg; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 8 medium leeks, washed, trimmed and cut into ½-inch/1-cm slices; 2 oz/56 g butter; 1½ pints/850 ml stock or dry cider; 1½ pints/850 ml stock or dry cider; 3 tsp redcurrant jelly; 4–6 tbsp Worcestershire sauce (depending on your taste); 3 carrots, peeled and finely diced; 3 parsnips, peeled and finely diced; 2 lb/900 g lean venison, minced; 1 rounded tbsp flour; 3 oz/84 g venison or beef dripping, or 6 tbsp oil (sunflower, if possible); 3 oz/84 g venison or beef dripping, or 6 tbsp oil (sunflower, if possible); 3 medium onions, skinned and finely chopped; 3 oz/84 g venison or beef dripping, or 6 tbsp oil (sunflower, if possible); 3 oz/84 g venison or beef dripping, or 6 tbsp oil (sunflower, if possible); 3 oz/84 g grated Cheddar cheese

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

This is a great favourite of our family. It is really a shepherd’s pie made from minced leftover venison. You can make it with fresh venison mince, too. The venison filling has steamed leeks in a white sauce on top. Served with baked potatoes and a salad or a steamed green vegetable, it makes a delicious dish for lunch or supper in the long winter months.

Ingredients

Lunch
Supper
Pie

Ingredients

Method