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