Venison, Leek & Bacon Pie

  • 50g butter
  • 200g bacon
  • 4 leeks (chopped into chunks)
  • 3 celery sticks (sliced)
  • 3 carrots (chopped into batons)
  • 2 bay leaves
  • A handful of plain flour
  • 300ml cider
  • 500ml chicken stock
  • 2 tbsp double cream
  • 500g Wyndham's venison
  • 3tbsp mustard
  • 500g puff pastry
  • One egg
1. Start off by heating the butter in a large casserole dish, add in the bacon and cook for around a minute or until it starts to colour.
2. Add in the leeks, celery, carrots and bay leaves and cook until they begin to soften – careful not to over soften as you still want some crunch!
3. Stir in the flour, add in the cider then leave to simmer and reduce down. Then you’re going to want to add in the chicken stock along with the cream, season to your tasting and leave to simmer for around 5 minutes.
4. Add in the venison and gently simmer for around 20 minutes or until both the meat and the veg are tender.
5. Stir in the mustard and vinegar, then turn off the heat and leave to cool.
6. Heat your oven to around 200oC before rolling the pastry out on a floured surface.
7. Place the pastry over the dish with the venison and veg and trim around the edges – make sure you leave enough overhang. Then brush the pastry with egg, decorate with any leftover pastry, sprinkle with a little sea salt and then bake for 30-35 mins until golden!