Name: Lochinver Larder Venison and Cranberry Pie
Yield: Serves 8–10
Cuisine: British
Ingredients: 1 tbsp treacle; 35 ml Lea and Perrins Worcestershire sauce; 300 g fresh (or frozen) cranberries; 160 ml water; 12 g salt; 150 g lard; 2 eggs, for egg wash; 120 g golden caster sugar; 60 ml port (or red wine); 1 tbsp tomato purée; 100 ml red wine; 25 ml oil; 1.5 kg venison, finely chopped; 2 large onions, finely chopped; 1 tsp freshly ground black pepper; 250 g salted butter; 740 g plain flour; ½ tsp salt; 1 heaped tsp sweet paprika; 2 tbsp cornflour; 700 ml beef stock

Preparation info

Serves
8–10

Difficulty
Complex

Appears in

A Taste of the Highlands

By Ghillie Basan

Published 2021

About

‘It is worth my travelling 45 minutes by single-track road to buy a pie in Lochinver’ was the first thing John Snyder ever heard about the small fishing village on the west coast of Sutherland. When John arrived in 2019, the new owner of the Lochinver Larder was delighted to discover that locals and tourists were lured north of Ullapool through Coigach and Assynt past the most stunning and distinctive mountain peaks in search of ‘the