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Venison burgandy pie


• 1/4 cup plain fl our
• 1.25kg Venison cut into 1cm pieces
• 2 tablespoons olive oil
• 250ml (1 cup) red wine – Merlot is a good choice
• 250ml (1 cup) Massel beef stock
• 200g button mushrooms, quartered • 3 carrots, peeled, cut into 2cm pieces
• 2 celery sticks, ends trimmed, coarsely chopped
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 2 tablespoons chopped fresh continental parsley
• 1 sheet (25 x 25cm) frozen ready-rolled puff pastry, just thawed
• 1 egg yolk, lightly whisked
• Steamed green beans, to serve


1. Place the fl our in a large bowl and season with salt and pepper. Add the venison and gently toss to evenly coat. Shake off any excess fl our mixture.
2. Heat one-third of the oil in a large heavy-based saucepan over medium-high heat. Add one-third of the venison and cook, turning occasionally, for 3-4 minutes, or until brown. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining oil and venison, reheating the pan between batches.
3. Increase the heat to high. Add the wine and cook, scraping the pan with a fl at-edged wooden spoon to dislodge any bits that have cooked onto the base, for 2 minutes. Stir in the stock, mushroom, carrot, celery, onion and garlic. Cover and bring to the boil.
4. Reduce heat to medium-low. Return the venison to the pan and cook, covered, for 1 hour. Cook, partially covered, for a further 30 minutes or until the venison is almost tender. Uncover and cook for a further 20-30 minutes or until the sauce thickens and the venison is very tender and starting to fall apart. Add the parsley and stir to combine. Set aside for 2 hours to cool.
5. Preheat oven to 180°C. Transfer the venison mixture to a 24cm (top measurement) pie dish or 1.5L (6-cup) capacity ovenproof dish. Top with pastry and press the edges to seal. Trim excess. Brush the top of the pie with egg yolk.
6. Bake in oven for 25-30 minutes or until the pastry is golden brown and the fi lling is heated through. Serve with steamed green beans.

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