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Serves 4.
Ingredients
2 tbsp extra virgin olive oil
200 g (7 oz) small button onions, peeled and left whole
500 g (1 lb 2 oz) boneless haunch of venison or venison shoulder, diced
150 g (5½ oz) baby button mushrooms
3 celery sticks, thickly sliced
1 tbsp fresh thyme leaves
300 ml (10 fl oz) full-bodied red wine
150 ml (5 fl oz) strong beef stock
1½ tbsp cornflour
salt and pepper
Sweet potato mash
1 kg (2¼ lb) sweet potatoes, cubed
1 tbsp wholegrain mustard
grated zest and juice of 1 orange
Prep: 1hr15min › Cook: 20min › Ready in: 1hr35min
Method.
1.Heat the oil in a large saucepan and add the onions. Cover and cook over a low heat for 8–10 minutes, shaking the pan occasionally, until the onions are lightly browned all over.
2.Remove the onions to a plate using a draining spoon. Add the venison to the pan and cook, uncovered, over a moderately high heat for 2–3 minutes or until the cubes are well browned.
3.Add the onions, mushrooms, celery and thyme. Pour in the wine and stock. Bring to the boil, then reduce the heat. Cover and simmer for 45 minutes or until the venison is tender.
4.Meanwhile, steam the sweet potatoes for 25 minutes or until tender. Alternatively, cook them in boiling water for 15 minutes, then drain.
5.Preheat the oven to 190°C (375°F, gas mark 5). Tip the sweet potatoes into a bowl and mash with the mustard, orange zest and juice, and salt and pepper to taste. Set aside.
6.Blend the cornflour with 2 tbsp cold water. Stir into the venison mixture and cook, stirring, until lightly thickened. Season to taste. Spoon the filling into a 1.2 litre (2 pint) pie dish.
7.Spread the sweet potato mash over the venison filling to cover it completely. Bake for 20 minutes. Serve the pie hot.
Ingredients
2 tbsp extra virgin olive oil
200 g (7 oz) small button onions, peeled and left whole
500 g (1 lb 2 oz) boneless haunch of venison or venison shoulder, diced
150 g (5½ oz) baby button mushrooms
3 celery sticks, thickly sliced
1 tbsp fresh thyme leaves
300 ml (10 fl oz) full-bodied red wine
150 ml (5 fl oz) strong beef stock
1½ tbsp cornflour
salt and pepper
Sweet potato mash
1 kg (2¼ lb) sweet potatoes, cubed
1 tbsp wholegrain mustard
grated zest and juice of 1 orange
Prep: 1hr15min › Cook: 20min › Ready in: 1hr35min
Method.
1.Heat the oil in a large saucepan and add the onions. Cover and cook over a low heat for 8–10 minutes, shaking the pan occasionally, until the onions are lightly browned all over.
2.Remove the onions to a plate using a draining spoon. Add the venison to the pan and cook, uncovered, over a moderately high heat for 2–3 minutes or until the cubes are well browned.
3.Add the onions, mushrooms, celery and thyme. Pour in the wine and stock. Bring to the boil, then reduce the heat. Cover and simmer for 45 minutes or until the venison is tender.
4.Meanwhile, steam the sweet potatoes for 25 minutes or until tender. Alternatively, cook them in boiling water for 15 minutes, then drain.
5.Preheat the oven to 190°C (375°F, gas mark 5). Tip the sweet potatoes into a bowl and mash with the mustard, orange zest and juice, and salt and pepper to taste. Set aside.
6.Blend the cornflour with 2 tbsp cold water. Stir into the venison mixture and cook, stirring, until lightly thickened. Season to taste. Spoon the filling into a 1.2 litre (2 pint) pie dish.
7.Spread the sweet potato mash over the venison filling to cover it completely. Bake for 20 minutes. Serve the pie hot.
