About this recipe:This pie takes a little time to make, but the results are really worth it. Succulent venison, bacon, potatoes, carrots and a rich Guinness gravy is hidden under a layer of flaky pastry. Enjoy with mashed potatoes and peas.
2kg venison, diced into 2cm chunks
2 large onions, diced
1 clove garlic, crushed
2 rashers streaky bacon, diced
2 carrots, diced
2 large potatoes, diced
beef stock, to cover
1 (440ml) can Guinness
1 sheet puff pastry
Prep:25min › Cook:1hr30min › Ready in:1hr55min
Heat the bacon in a dry frying pan to render the fat. Remove and set aside.
Cook garlic and onions in the bacon fat until caramelised. Remove from pan and set aside.
Dredge venison with flour and brown in a hot pan. Return onion and garlic to the pan.
Pour in stock, stir and bring to a very slow simmer. Let simmer for 1 hour.
Add vegetables and simmer until tender. Remove from heat and pour in Guinness. Stir.
If gravy is too thin, thicken it with a little cornflour mixed with water.
Transfer contents into a baking dish and cover with puff pastry. Pierce a few steam holes in the pastry.
Bake at 180 C / Gas 4 for 15-20 minutes or until the pastry is golden and puffy.