Game Pie

Filling

• 40 g Unsalted butter
• 4 Shallot
• 250 g Button mushrooms
• 25 g Plain flour
• 600 g Venison stew meat
• 250 ml Red wine
• 400 ml Beef stock
• 2 Bay leaves
• 1 tsp Black peppercorns
• 6 sprigs Fresh thyme

Pastry and finish

• 375 g Shortcrust pastry
• 1 Egg yolk

1. Melt the butter in a dutch oven over a medium heat. Finely slice the shallots and cook for 3 to 4 minutes until softened. Quarter the mushrooms and cook for 5 minutes until they have released their moisture and are starting to colour.
2. Stir in the flour and cook for 1 minute, stirring constantly. Add the venison and turn to coat, then pour in the red wine and bring to a simmer, scraping up any sticky bits. Add the beef stock, bay leaves, peppercorns and thyme.
3. Reduce the heat to low, cover and simmer gently for 60 to 70 minutes until the venison is tender and the gravy is rich and lightly thickened. If it looks thin, simmer uncovered for the last 10 minutes to reduce. Remove the bay leaves and thyme sprigs, then leave the filling to cool until just warm.
4. Heat the oven to 200°C (390°F). Spoon the filling into a baking dish and level the top. Roll the shortcrust pastry on a lightly floured surface until it is large enough to cover the dish, then lay it over and press to seal; trim any excess.
5. Beat the egg yolk with 1 tsp water, then brush over the pastry. Cut a small steam hole in the centre. Bake for 30 to 35 minutes until the pastry is deep golden and the filling is bubbling at the edges; rest for 10 minutes before serving.

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