Venison Sausage Pie
Venison sausages are not only delicious but a great way to cook up a game pie this winter for a more economical price. The rich flavours in this recipe amount to something quite special.
You can never have too many pie recipes up your sleeve, right?
- 1 carrot
- 1 onion
- 1 stick celery
- 2 cloves garlic
- 150 g wild mushrooms
- 6 venison sausages
- 1/2 tbsp olive oil
- 50 g pancetta
- 50 g butter
- 50 g plain flour
- 250 ml red wine
- 1 tbsp dijon mustard
- 300 ml beef stock
- 2 sprigs thyme
- 2 sprigs rosemary
- 1 egg, beaten
- 1 sheet shortcrust pastry
- 1 tsp flaked sea salt
Cook The Veg And Sausage
Peel and small dice the carrot, onion, celery and garlic. Clean the mushrooms and slice them into small pieces.
Cut the sausages into bite sized pieces.
Heat a large saucepan over a high heat and add the oil and the sausage. After a few minutes the pancetta and the mushrooms.
Let everything brown well, then add the butter and diced vegetables.
Let the vegetables soften Season well, then add the flour. Stir and cook it out for 5 minutes.
Finish The Sauce
Turn the heat up high and pour in the red wine. Let it bubble and reduce by half before adding the mustard and the beef stock.
Remove the herb leaves from the stalks and finely chop. Add them to the pan, bring everything to a boil then simmer for 20 minutes.
Pour the stew into an overproof baking dish and leave to cool in the fridge for a hour.
Bake The Pie
Brush the baking dish with the beaten egg.
Roll out the pastry over the baking dish and trim around the edges, leaving a little extra. Crimp using a fork or your fingers.
Brush the top of the pastry with beaten egg and slice a little hole in the centre. Scatter over the sea salt and bake for 20 minutes, until the pastry is golden brown and crisp.
Serve the pie in the middle of the table with a side of roast veggies!
Hungry for more? Try one of these!