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Venison and Juniper Pie
The Royal Bath and West's King of Pies
Created by Graeme Barry, of The White Hart at Trudoxhill, this locally sourced venison and juniper pie beat off stiff competition to be crwoned vistorious in the Royal Bath and West's competition.
I kg (2 lb) Stewing Venison, cubed
150 ml (1/4 pt) Red Wine
100 ml (4 fl oz) oil
12 Juniper berries, lightly crushed
125 g (4 oz) Rindless Smoked Streaky Bacon, Cut into medium pieces
1 Large Onion, sliced
150 ml (1/4 pt) Beef Stock
30 ml (2 tbsp) Redcurrant Jelly
Salt & Pepper
Dried Parsley
Place the venison, wine, juniper berries and half the oil in a bowl, mix and marinade for 24 hrs, stirring occasionally.
Gently fry the onion in the remaining oil (use a flameproof casserole pan) until starting to brown, add the bacon and continue to fry for about 3 mins.
Remove onion and bacon from pan with a slotted spoon and put to one side. Drain the marinade from the venison (retain the marinade) and quickly brown in the remaining oil.
Remove the pan from the heat and gradually add the marinade, stock, redcurrant jelly and parsley. Return pan to the heat and bring to the boil. season to taste.
Either put the pan into the oven and place in a preheated oven at 170c (325f) gas mark 3 for 3 hrs until venison is tender. Or gently simmer on a very low heat on hob until venison is tender.
When meat is cooked thicken gravy with cornflour if required. Adjust seasoning to taste.
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