Venison and mushroom pie
Waitrose and Partners

Venison and mushroom pie

A comforting venison and mushroom casserole with a flaky puff pastry lid.

    • Serves10
    • CourseMain meal
    • Prepare35 mins
    • Cook3 hrs 20 mins
    • Total time3 hrs 55 mins
    • Plussoaking, cooking and resting

    Ingredients

    • 2 x 30g packs Waitrose Cooks’ Ingredients dried wild mushrooms
    • 2 tbsp Vegetable oil
    • 4 x 300g packs Waitrose 1 Diced British Venison
    • 400g smoked bacon lardons
    • 8 bay leaves
    • 100g unsalted butter
    • 500g chestnut mushrooms, halved, or quartered if large
    • 1 large essential Waitrose Swede, peeled and cut into 3cm chunks
    • 400g shallots, peeled but root left intact
    • ½ tsp mixed spice
    • 4 tbsp plain flour, plus extra for dusting
    • 2 tbsp tomato purée
    • 500ml bottle pale ale
    • 1 orange, zest
    • 2 tbsp redcurrant jelly
    • 500ml fresh beef stock
    • 1/2 x 20g pack rosemary sprigs, leaves finely chopped
    • 2 x 250g Waitrose frozen all butter puff pastry, defrosted
    • 1 egg, beaten