Venison and stout pot pies
- January 2019
- Makes 4
- Hands-on time 30 min, oven time 3 hours, plus cooling
Slow-cooked venison, cooked with stout beer and redcurrant jelly, is spooned into pie dishes and topped with a puff pastry lid before baking. A golden pie that makes an excellent dinner party main in the winter.
- 52.2g (19.8g saturated)
- 64.2g (16.8g sugars)
If making one large pie, cut 2-3 slits in the middle of the pastry to let out the steam (or use a pie funnel).
Cook to the end of step 3, then cool, cover and chill for up to 3 days or freeze up to 3 months. Defrost, then put in the pie dishes and continue.
Stout is fine if you want beer, but a red bordeaux, such as a médoc, is a top match.
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