About this recipe: A sweet potato mash flavoured with mustard and orange is the colourful top for this winter pie. Underneath is a hearty and rich-tasting filling of lean venison simmered in red wine with baby onions and button mushrooms. Some simple green vegetables are all that's needed to balance this delicious dish.
The pie can be made ahead and chilled, then reheated in a preheated 190°C (375°F, gas mark 5) oven for 45 minutes or until piping hot. * Cover the venison filling with a potato and butternut mash. Steam 500 g (1 lb 2 oz) each peeled potatoes and butternut squash for 25 minutes, or cook in boiling water for about 15 minutes, until tender. Mash with 15 g (½ oz) butter and 2 tbsp snipped fresh chives. * For a rabbit pie, lightly brown 400 g (14 oz) boneless diced rabbit in 1 tbsp extra virgin olive oil with 100 g (3½ oz) diced smoked bacon. Add 2 large sliced leeks, 3 sliced carrots and 2 parsnips, cut into chunks. Stir in 300 ml (10 fl oz) white wine, 150 ml (5 fl oz) chicken stock and 1 tbsp Dijon mustard. Simmer, covered, for 45 minutes. Cover with the sweet potato mash, or the potato and butternut mash, and bake as in the main recipe.
Venison is a particularly low-fat meat, containing even less fat than chicken. It is a rich source of B vitamins and contains twice as much iron as beef. * Sweet potatoes are an excellent source of beta-carotene. They contain more vitamin E than any other vegetable and are a good source of vitamin C.
A, C, E, copper, zinc * B1, iron, potassium, selenium * B2, B6, folate, niacin, calcium
I really enjoyed this particularly as we are trying to cut down on high fat red meats. It was tender and flavoursome. The only addition I made was a large spoonful of redcurrant jelly and I used a mix of old potato and sweet potato for the topping and only used the juice of half a large navel orange. - 05 Jan 2016