Beer Braised Venison Pie with Bacon Jam. As the weather gets colder stay warm with this crowd pleasing Beer Braised Venison Pie with Bacon Jam.
Beer Braised Venison Pie with Bacon Jam
Makes 4
Ingredients
1 pack Silver Fern Farms Venison Diced (500g)
1 tbsp extra virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
2 tbsp plain flour
1 tbsp mustard powder
2 carrots, peeled and cut into 2cm pieces
1 sprig bay leaves
1⁄4 cup Worcestershire sauce
330ml beer
4 sheets frozen puff pastry, thawed
4 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten
Bacon Jam
400g streaky bacon, chopped
1 onion, finely chopped
1⁄4 cup maple syrup
2 tbsp seeded mustard
1⁄4 cup tomato ketchup
2 tbsp Sriracha sauce
1 tbsp malt vinegar
Method
Remove the venison from the packaging and set aside for 10 minutes to bloom before cooking.
Heat oil in a large saucepan over high heat. Add onion and garlic and cook for 3 minutes, or until soft.
Toss venison in flour and mustard powder, dusting off any excess. Add venison to the pan and cook for 5 minutes, turning, until browned.
Add carrot, bay leaves, Worcestershire sauce and beer to the pan. Season well with salt and pepper. Bring to a simmer, then cover with a lid, reduce heat to low and cook for 2 hours, or until tender.
Remove the meat and carrots from the pan, leaving the cooking juices behind. Remove and discard the bay leaves. Increase the heat to medium and cook the juices, uncovered, for 6 minutes to thicken.
Return the meat to the pan. Set aside to cool.
Meanwhile, to make the bacon jam, heat a small frying pan over medium heat. Add the bacon and onion and cook, stirring, for 4 minutes, or until bacon is crispy.
Add maple syrup, mustard, tomato ketchup, Sriracha and vinegar. Bring to a simmer and cook for 6 minutes. Add half the jam to the venison and mix to combine.
Preheat oven to 200°C (180°C fan forced). Take 4 x 10cm pie tins and lightly grease. Using your pie tins as a guide, cut 8 circles from the puff pastry to use as lids, and then set aside.
Line the pie tins with sheets of shortcrust, trimming the edges to fit. Divide the pie filling between the pastry bases.
Press two circles of the puff pastry together, to create 4 lids with 2 sheets of pastry each. Brush the edges with egg and press the lids on top, crimping the edges with a fork. Brush with a little more beaten egg and sprinkle with pepper.
Bake for 30 minutes, or until pastry is golden. Serve pies with extra bacon jam.
