Jura Venison Gin Pie

Name: Jura Venison Gin Pie
Yield: Serves 6
Cuisine: British
Ingredients: 1 block of the best puff pastry you can buy; 1 egg and milk for pastry; 1 sprig of fresh thyme; 1 tbsp Worcester sauce; 1 tbsp rowan jelly (or redcurrant if you can’t find rowan); 250 ml beef stock; 1 tbsp soft brown sugar; 1 tbsp rowan jelly (or redcurrant if you can’t find rowan); 1 tsp whole grain mustard; 2 large carrots, peeled and diced; 1 kg diced venison (large chunks, preferably shoulder or leg, and definitely red deer); 1 kg diced venison (large chunks, preferably shoulder or leg, and definitely red deer); 1 heaped tbsp plain flour; 1 kg diced venison (large chunks, preferably shoulder or leg, and definitely red deer); 100 g diced pancetta or bacon; 250 ml Lussa Gin; 1 egg and milk for pastry; 1 egg and milk for pastry; 50 g butter; 100 g diced pancetta or bacon; 1 large onion, thinly sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

This is Claire Fletcher’s recipe using Lussa Gin and local Jura venison.

Ingredients

50 g butter
1 large onion, thinly sliced
100 g diced

Europe
United Kingdom
Pie
Scotland

Method

Preheat the oven to 150C/300F/Gas 2.

Melt the butter in the casserole dish on the hob and add the sliced onion and pancetta. Once the onions are soft and transparent, which always takes longer than you think, increase the heat and add the gin. It needs to bubble to take out the