CookEat Recipe
French Venison and Port Pie
Tender venison in port and spice sauce enclosed in a double butter pastry.
Method
Steps
Step 1
For the proposed covered pastry, rub cold butter into flour and salt and add cold water only until it binds. Divide about 60:40 for base and lid, flatten, chill 30 minutes and roll both to about 3 mm. Line the pie dish with the larger sheet; keep the lid chilled until filling.
Step 2
Season venison; stew covered with water until very tender, about 90 minutes, replenishing water if needed. Add port, cloves and mace and simmer briefly.
Step 3
Knead butter and flour together and stir into simmering sauce until it coats a spoon. Blind bake pastry-lined deep pie dish at 190 °C about 12 minutes.
Step 4
Fill shell with venison and sauce, cover with remaining pastry, vent and brush with egg. Bake 25–35 minutes until golden and hot through; rest before slicing.
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