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Venison, Blue Cheese & Blackcurrant Pie
Savoury short pastry (approx. 6 sheets) (See bottom of recipe for a gluten free alternative)
1kg diced venison
1 tablespoon flour (for a gluten free alternative use rice or tapioca flour)
Good pinch of ground mace
Good spalsh of olive oil/1 tablespoon butter
6 whole allspice
1 finely chopped onion
4 cloves finely chopped garlic
1 finely diced carrot
2 tablespoons Barkers Blackcurrant and Red Onion Jelly
Large glass of red wine
Splash of red wine vinegar
1 cup of beef stock
Few springs of fresh chopped thyme
Small bunch fresh chopped parsley
Segment of good quality blue cheese
Salt/black pepper
1 large or two small free range eggs – beaten
Preheat oven to 180.
Dust venison in flour with the mace added.
Brown in frying pan in olive oil/butter combined. May need to do in batches, adding more oil/butter as required.
Add onion and garlic and cook until softened.
Transfer to large saucepan or stockpot.
Add all other ingredients (except salt), cook for about 1 hr
Taste and add salt as required.
Grease muffin tins, cut pastry to fit bottoms
Put in meat filling, taking out the whole allspice as you go,
Add 4 small pieces (about 1cm sq) blue cheese per pie.
Cut pastry tops, brush the outside edge of underside of tops with egg and press on to pies, use fork or similar to press down.
Decorate with ‘pastry’ antlers, brush with egg mix, and pierce about three small holes per pie for steam to escape.
Cook for about 25 minutes or until golden brown
Filling best cooked day before and refrigerated overnight as the meat absorbs more flavour and the ‘sauce’ thickens.
 For a gluten free version, make or buy your own short pastry using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)
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