We LOVE pies here at Venison HQ but often find the pastry too overwhelming so this is the perfect “pie” for us - the pastry is simply added to the top of the venison when plated up so it isn’t too heavy and the focus remains on the delicious meat.

For around 4-6 people, you will need:

1kg of venison casserole

2 large red onions finely diced

1 tbsp plain flour

1 teaspoon English Mustard powder

4 carrots, diced

500ml dark ale or stout

1 tbsp brown sugar

3 tbsp malt vinegar

3 ginger biscuits grated

olive oil and butter

ready made puff pastry

METHOD

Heat a knob of butter and a good slug of olive oil in heavy based pan and brown the venison then remove it and set aside.
Heat a further knob of butter and olive oil and then add in the onions mixing until soft. Remove from the heat and stir in the flour and mustard powder and stir until it is a thick mix.
Add back the venison and the diced carrots and mix well.
Pour in the dark ale (or stout), brown sugar, vinegar and grated ginger biscuits and stir well.
Put on a tight fitting lid and once it is simmering, pop it in the simmering oven for 2 hours.
After this time, remove from the oven, stir well, replace and cook for a further 45 mins.
Cut the ready made pastry into desired shapes with cookie cutters and cook according to the packet instructions.
Serve the venison on a plate with peas and top with the pastry - voila, a deconstructed, delicious non “pie”, “pie”!! Enjoy!