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Venison Shank Pie

There is something about this dish that I find particularly cosy and comforting, I think it's thanks to the rich venison stewed in red wine.


Serves 4


1 tbsp olive oil

4 venison shanks

150ml red wine, the better quality wine, the better this will taste

500ml venison stock or beef stock

1 large white onion, peeled and diced

2 cloves of garlic, peeled and finely chopped

2 springs of thyme, stems removed and leaves chopped

150g mushrooms, sliced

4 tbsp olive oil

2 tbsp plain flour

Salt & pepper

Ready made short-crust pastry


Preheat the oven to 180ºC.

Lightly dust the shanks in the plain flour, you may need a little  more or less. Heat 3 tbsp oil in a pan then place the shanks into the pan to brown.

Meanwhile, sweat the onions and garlic in a 1 tbsp oil in a casserole pan.

When the shanks are seared and brown all over, add them to the casserole dish along with the red wine, stock, mushrooms and thyme. Put the lid on and place in the oven for 2 hours, or until the meat in tender and falling off the bone.

Remove the shanks from the dish and set aside. Put the dish on the hob and reduce the liquid by two thirds. Roughly shred the meat using two forks and return to the reduced liquid. Leave to one side to completely cool.

Line the short-crust pastry, in a lightly greased dish. Fill with the cooled mixture, then place a pastry lid on top of the meat and crimp to seal.

Cook the pie for 40 minutes.

Serve with winter veg.
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