Name: Venison Pie
Yield: Serves 4-6
Ingredients: 1 portion rough puff pastry plain flour, for dusting; 1 kg shoulder or leg of red deer venison; 1 × 500 ml can dark ale; a heavy grating of nutmeg; 1 medium egg, beaten with 1 tablespoon milk; 1 tablespoon soft brown sugar; 40 g dripping; 3 tablespoons malt vinegar; 1 big sprig of fresh thyme; 2 large onions, peeled and finely diced; 2 ginger biscuits; large-flaked sea salt and a good blast of black pepper; 1 teaspoon English mustard powder; 1 heaped tablespoon plain flour; 4 medium carrots, peeled and diced

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

What to Eat Now (Autumn & Winter)

By Valentine Warner

Published 2008

About

When I’m holed up in the countryside I like to cook as simply as possible, partly because in the most remote village shops asking for cumin or olive oil can get you the same look as wearing a leotard in the high street. The following ingredients shouldn’t raise any eyebrows. Use the shoulder or leg for this recipe as the saddle is too lean and should be kept for cooking rare. I don’t like swamping deer meat in boozy marinades as the taste gets lost.

Leave the lid off and make a good