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I absolutely love cooking with game – I'm a country girl, a farmer's daughter, and it's part of my life. People often don't realize how versatile – and how healthy - game is to cook and eat. There's a huge variety available – from snipe and partridge to venison and hare, and so many ways of preparing it, from traditional old-fashioned and delicious roast pheasant wrapped in bacon to a modern-day venison
burger stuffed with blue cheese. - Rachel Green.

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Mixed Game Pie

Recipes arrow Occasionarrow Venison and Chestnut Pie
Venison and Chestnut Pie
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Created by admin, Monday, 29 November 1999
Description
A wonderful winter lunch or supper.

Ingredients
At a glance
Venison
Family
Occasion
Methods/steps

Ingredients

2.2 lb / 1 kg venison, cut into cubes

1lb / 450g bacon

15 oz / 425g tin of unsweetened chestnuts

2 large finely sliced onions

2oz / 50g plain flour

2 oz / 50g butter

2 tbsp olive oil

1/4 pint / 150 ml medium sherry

beef stock to cover

2 tbsp worcestershire sauce

1 tsp tomato puree

nutmeg

salt and pepper

1/2 tsp mixed spices

1/2 tsp fresh thyme

brown sugar to taste

1 large packet frozen puff pastry

1 beaten egg to glaze

Notes

180 deg C, 350 deg F, gas mark 4, Aga - moderate oven
Venison and Chestnut Pie

Preparation Time: 0 Hours & 0 Mins

Cooking Time: 2 Hours & 0 Mins

Melt the butter with the oil in a large casserole and saute the onions, venison and abcon until the meat is browned.

Stir in the flour , add all of the seasonins, stock, sherry and spices etc. Mix thoroughly, cover and cook for one and a half hours or until tender.

Add the chestnuts and transfer into a large pie dish.

Cover with pastry and glaze with a beaten egg.

Bake for a further 30 minutes or until well risne and golden brown.

Serving Suggestion

Serve with a selection of vegetables.

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