Venison goulash pie
450g diced venison shoulder
1 Onion, thinly sliced
6 Juniper berries, crushed
1tsp Caraway seeds
1 Bay leaf
200g Button mushrooms
600ml Game or beef stock
2tbsp Smoked paprika
Salt and pepper
Shortcrust pastry
Heat oven to 200C/fan 180C/gas 6. Toss venison with a liberal sprinkle of plain flour.
Brown the meat in a hot pan, spoon onto a plate and set aside. Add a little olive oil to
the pan, then gently soften the onions with the juniper berries,
caraway seeds and bay leaf. Add the venison back to the pan, spoon in
the paprika and stir through for a few minutes before adding the
stock. Season, then simmer on a low heat for just under 2 hours; after which
the stock will have reduced, thickened and the meat will be tender. Pour goulash into a pie dish.
Roll the pastry out on a floured surface to about 5mm thick. Using a rolling pin, carefully drape the
pastry lid on top of the pie dish. Trim off any excess, gently press a fork around the edge and brush
with beaten egg (it's also a good idea to make a small hole in the middle to release any steam too).
Bake pie for 25 minutes until golden brown.
Cucumber salad
1 Cucumber
2tbsp Olive oil
2tbsp White wine vinegar
1/2tsp Sugar
Dill fronds, roughly torn
Salt and pepper
Peel the cucumber, then finely slice with a mandolin slicer (use a potato
peeler as a slicer if you haven't got a mandolin; it's a bit fiddly,
but still works). Stir in the oil, vinegar and sugar. Season, then mix
in the dill fronds.
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