Venison & Squash Pie

Name: Venison & Squash Pie
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4
Cuisine: British
Ingredients: 1kg venison haunch - 5cm dice; 2 carrots – peeled and chopped; 2 sticks of celery – chopped; 2 large red onions – peeled and chopped; 6 large cloves of garlic – peeled and halved; 250ml red wine; 250ml beef stock; 50g tomato puree; 100g beef dripping; 85g plain flour; A few sprigs of thyme; 1 delica squash (other similar sized squash is ok); 1 sheet rolled puff pastry - roughly 15x15cm; Egg yolk to glaze; Salt & pepper to season; Vegetable oil

2 hours 20 minutes

Total Time

20 minutes

Prep Time

2 hours

Cook Time

Feeds

A cosy, rustic dish ideal for Autumn. Tender venison, slow-cooked with hearty vegetables and red wine, is spooned into a hollowed squash/pumpkin, topped with flaky puff pastry and baked until golden.

Ingredients

1kg venison haunch - 5cm dice

2 carrots – peeled and chopped
2 sticks of celery – chopped
2 large red onions – peeled and chopped
6 large cloves of garlic – peeled and halved
250ml red wine
250ml beef stock

50g tomato puree
100g beef dripping

85g plain flour
A few sprigs of thyme
1 delica squash (other similar sized squash is ok)
1 sheet rolled puff pastry - roughly 15x15cm
Egg yolk to glaze
Salt & pepper to season
Vegetable oil

Season the diced venison with salt and pepper, then leave it at room temperature for 30 minutes.

Heat a large frying pan and add a splash of vegetable oil. Sear the venison in 3-4 batches until browned, making sure not to overcrowd the pan to maintain high heat. Transfer the seared venison to an ovenproof pot with a lid.

In the same pan, add the carrots, celery, onions, and garlic. Cook until the vegetables start to take on some color. Reduce the heat slightly, then stir in the tomato puree and cook for 1-2 minutes.

Pour a little red wine into the pan to deglaze, scraping up any browned bits. Transfer this mixture to the pot with the venison.

Add the remaining red wine, beef stock, and thyme to the pot. Cover with a lid or foil and cook in a preheated oven at 150°C for 1.5-2 hours, until the meat is tender.

In a small saucepan, melt the beef dripping and whisk in the flour to create a roux. Bring the stew to a low boil and slowly add most of the roux, stirring until the stew thickens. Adjust the thickness to your taste.

Cut off the top of the squash as you would for a Halloween pumpkin. Scoop out the seeds and clean the inside thoroughly. Spoon the cooled venison stew into the hollowed squash. Brush the rim of the squash with egg wash to help the pastry stick.

Cut a circle of puff pastry to fit the top of the squash, cutting a small hole in the center to allow steam to escape. Place the pastry on top of the squash and brush it with egg wash. Decorate if desired.

Place the filled squash in a preheated oven at 160°C for 45 minutes. Test doneness by inserting a toothpick into the squash flesh; it should go in easily.

Let the pie cool for 10-15 minutes. To serve, remove the pastry top, scoop out the filling along with some softened squash, and enjoy with a piece of the pastry.