Venison & Mushroom Pie -GF
6 - 8 servings
This recipe is Gluten free and delicious you can change the cornflour and make a roux to thicken the gravy – not GF then
Pre-heat oven to 190°c fan 170°c -350°f -Reg4
Cube venison and season well
Heat oil and lightly fry onions until just turning colour
Take onions out of pan and brown the venison in small batches
Add the onions back to pan with mushrooms, thyme and celery.
Add wine and stock bring to the boil and simmer gently for approx. 45 minutes until venison tender but not overcooked
While venison cooking peel and cube the sweet potatoes and steam until tender.
Mash the potatoes with mustard and orange zest and juice
Blend cornflour with 2 tabs of water, when smooth add to casserole and stir in well (make sure no lumps!)
Transfer venison to an ovenproof casserole dish fork sweet mash on top of meat mixture and put in oven for approx. 25 minutes.
The casserole freezes well but defrost completely and then add the topping to stop the mash to go mushy!
steamed seasonal vegetables
2 tabs oil
2 brown onions
200g mixed mushrooms
2 celery sticks
10fl oz good quality red wine
150m beef stock
1 ½ tabs cornflower
1kg sweet potatoes
1-tab wholegrain mustard
Zest and juice 1 orange.