Pulled venison shank and split pea pie

Name: Pulled venison shank and split pea pie
Cuisine: Northern Europe
Ingredients: 4 medium-sized venison shanks (fallow); 50 g cornflour; 2 celery sticks small dice; 2 carrots, small dice; 1 onion, finely chopped; 2 tsp chopped fresh rosemary; 4 star anise; 1 tsp juniper berries; 50 g tomato paste; 120 g Worcestershire sauce; 500 ml red wine; 1 litre veal stock; 1 litre venison or game stock; 1 litre venison or game stock; 1 tsp smoked paprika; 150 g split yellow peas; salt and pepper; 500 g flour; 200 ml water; 120 g butter; 70 g lard; 1 tsp ground juniper; 1 tsp salt; 3 tbsp chopped parsley; 2 × 2 bone venison rack joints; 1 egg

Preparation info

Serves
4

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Here in Britain we are very fortunate to have several great food seasons to look forward to each year: spring lamb, asparagus in May, and in late summer the Glorious 12th and with it, venison. This fantastic game provides me as a chef with so much inspiration and as the winter draws in, the deep flavours of the meat and its hearty nature fit perfectly with the changing weather outside.

One of the many things I love about cooking is that every season is different: culinary discoverie

Ingredients

Europe
United Kingdom
Pie
Winter
Summer
May

Ingredients

Method