Delicious UK - (02)February 2020

thepan,mashuntilsmooth,then

beatinthemilkandbutter.

5 Trimanywhiteventriclesfromthe

liver,thenusea sharpknifetocutit

into1cm-thickslices.Season, then

dipintheflourtocoat.

6 Heata largefryingpanuntilhot,

thenaddthelardora littleoil.Add

theslicedliverandcookfor1 minute

oneachside,nolonger.Removethe

liverfromthepanandtossit through

thebaconandonionmixture.Bringit

allbackuptoa simmer for no more

thana minute.

7 Servetheliver,onionsandbacon

onwarmedplates,withmashed

potatoandmustardontheside.

PERSERVING741kcals,37.4gfat

(19.5gsaturated),21.8gprotein,

75.6gcarbs(9.4g sugars), 1.6g salt,

7.7g f ib r e

Venison,onion and

redwinepie

SERVES5-6.HANDS-ONTIME 45 MIN,

SIMMERINGTIME 30 MIN,OVENTIME

3 HOURS 15-50 MIN, PLUS CHILLING

Theonionsgivethispiereal

body.I cookthemslowlyuntil

theycollapseintoa thickjam

beforeI addthevenison.Give

themeatplentyofcookingtime

• itshouldbelovelyandtender
  before you make the pie.

MAKE

AHEAD

Makethepastryandfilling

upto2 daysahead,then

coverandchillseparately.

Assemble the pie to bake and serve.

• 2 tbspbeefdrippingorolive oil


• 150gBritishfree-range
  unsmokedbaconlardons


• 600-700gBritishvenison
  shoulder,cutintolargecubes,
  seasoned generously
  
  
  • Knobofbutter
  
  
  • 2 largeredonions,thinlysliced
  
  
  • 2 largeonions,thinlysliced
  
  
  • 4 garliccloves,crushed
  
  
  • 4 bayleaves
  
  
  • 4 freshthymesprigs
  
  
  • 1 staranise
  
  
  • Gratedzest¼smallorange
  
  
  • 2 tbspplainflour
  
  
  • 250mlfull-bodiedredwine
  
  
  • 500-600ml beef or chicken stock
  
  
  
  

FORTHEROUGHPUFFPASTRY

• 175gunsaltedbutter,chilled and
  cutintosmallcubes


• 350gplainflour, plus extra to dust


• Icedwater


• 1 medium free-range egg, beaten

YOU’LLALSONEED...

• 26cmroundshallowcasserole
  orpiedish,lightly greased (about
  1.2 litres)

1 Forthepastry,putthebutter,

flouranda pinchofsaltina large

mixingbowl.Withyourfingertips,

rubthebutterintotheflouruntilthe

mixtureresemblesbreadcrumbs,

thenaddjustenoughicedwaterto

bringit togetherintoa fairlyfirm

dough.Formthedoughintoa

rectangularshape,thenrollout

ona wellflouredsurfacetoform

a rectangleabout1cmthick.Fold

thetwoshortendsintothemiddle

sotheyoverlaplikeanenvelope.

Givethepastrya quarter-turn,then

repeattherolling/foldingprocess

fivemoretimes.Wrapthepastry,

thenrestit inthefridgefor 30

minutestoanhour(seeMakeAhead).

2 Puta largeheavy-basedcasserole

(onewitha lid)overa highheat.Add

halfthedrippingoroiland,when

hot,addthebaconlardons.Fryfor

4-5minutes,stirringregularly,until

golden,thenusea slottedspoonto

liftoutontoa plate.Keepthepanon

theheat,thenaddthecubedvenison

ina singlelayer(youmightneedto

dothisinbatches)andbrownuntil

caramelisedonallsides.Avoid

shakingthepanandletthemeat

sizzleforseveralminutesbefore

turning.Onceit’sbrowned,liftit

out and set it aside with the bacon.

3 Reducetheheatandaddthe

remainingdripping/oilandthe

butter,followedbytheonions,

garlic,bayleaves,thyme,staranise

andorangezest.Season,thencook,

stirringregularly,for10-12minutes

oruntiltheonionsbegintosoften.

Turndowntheheat,coverandcook,

stirringoccasionally, for a further

30 minutes.

4 Heattheovento170°C/150°Cfan/

gas3½.Whentheonionsare

extraordinarilysoftandbeginning

tocaramelise,returnthevenison,

baconandanyrestingjuicestothe

casserole.Scatterovertheflour

andstirwell.Cookfor2-3minutes,

thenpourinthewine,stirwelland

bringtoa simmer.Addenough

stocktojustcoverthemeat.Setthe

lidonslightlyajar,transfertothe

ovenandcookfor2½hours.After

thattime,removethecasserole

fromtheoven,liftouta pieceof

meatandcheckit’stenderandthe

sauceisrich(ifit’snot,returnto

theovenfora further 30 minutes

andcheckagain).Whenthemeat

istender,stirthepiefillinggently,

thentaste,adjusttheseasoningand

leaveit cool(seeMakeAhead).

5 Turnuptheovento200°C/180°C

fan/gas6.Cutthepastryintotwo

pieces,abouttwothirdsandone

third.Rolloutthelargerpieceto

about30cmwideandusetolinethe

greasedpiedish(don’tworryif you

havesomeoverhang– thisgets

trimmedoff).Spooninthepie

filling,removingthebayleavesand

herbstalksif youcanfindthem.

6 Rolloutthesmallerpieceof

pastrytomakethelid.Brush

theedgesofthepastrybase

withbeatenegg,laythelidon

top,thencrimptheedges

togetherandtrimofftheexcess

pastry.Brushthetopofthepie

withmorebeatenegg,thencut

a steamventinthecentre.Bake

for45-50minutesuntilgolden

brown.Leavethepietosettlefor

around 15 minutesbeforeserving.

PERSERVING(FOR6)759kcals,

37.8gfat(19.6gsaturated),38.9g

protein,55.4gcarbs(5.5g sugars),

1.1g salt, 4.8g fibre

NEXT

MONTH

Gillgets

crackingwith

hen’s eggs

44 deliciousmagazine.co.uk