Game Valley venison and bacon pie

Fairlady
6 servings
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Venison

By Food24 November 03 2009
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Ingredients (15)

2.00 kg venison — cubed
3.00 onion — finely chopped
3.00 carrots — finely chopped
500.00 g bacon
5.00 garlic — large cloves, crushed
100.00 g butter
100.00 ml wine — red
salt and freshly ground black pepper
5.00 ml dried thyme
400.00 g shortcrust pastry
1.00 eggs — yolks only, beaten
MARINADE
100.00 ml Buttermilk
30.00 ml Worcestershire sauce
15.00 ml honey
150.00 ml wine — red
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Method:

MARINADE: Mix all ingredients well. Marinate venison for at least two days.
Lightly brown onions, carrots, bacon and garlic in butter. Add marinated venison. Mix red wine with a little marinade and season to taste. Add to venison mixture with thyme.
Cook, covered, at 160 ºC for 2 to 3 hours. Cool, skim off any fat and place meat mixture in a serving dish.
Roll out pastry and cover dish. Crimp edges. Brush top with beaten egg yolk.
Bake at 180 ºC for 15 to 20 minutes, or until pastry is golden brown.
TOTAL KILOJOULE COUNT: 28 885 kJ (6 905 Cal). A portion: 4 815 kJ (1 150 Cal).



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