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Venison Pie with Red Onion Marmalade

A traditional layered venison pie featuring hand-raised hot water crust pastry, savory chicken stock jelly, and sweet onion marmalade.

MeatMain CourseGameVenisonPie
Estimated Nutrition
Calories
974.2
kcal / serving
5845.2 kcal total
Carbs
60.3g
per serving
361.6 g total
Fat
58.1g
per serving
348.6 g total
Protein
52.1g
per serving
312.4 g total
Cook Time
110
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
12
g
Leaf Gelatine
50
g
Caster Sugar
CondimentsSauces
75
ml
Red Wine Vinegar
Dairy
225
ml
Milk
2
piece
Egg
free-range, beaten
50
g
Butter
GrainsCereals
450
g
Plain Flour
plus extra for dusting
Liquids
225
ml
Water
500
ml
Chicken Stock
150
ml
Red Wine
Meat
450
g
Venison
minced
450
g
Venison Steak
thinly sliced
NutsSeeds
1
tsp
Salt
1
clove
Garlic
finely chopped
1
tsp
Juniper Berry
ground
0.5
tsp
Clove
ground
1
tbsp
Thyme
leaves
1
tbsp
Flat leaf Parsley
roughly chopped
1
piece
Bay Leaf
10
piece
Peppercorn
1
clove
Garlic
roughly chopped, for marmalade
1
tsp
Thyme
leaves, picked
OilsFats
200
g
Lard
1
dash
Olive Oil
Vegetables
2
piece
Banana Shallot
finely sliced
500
g
Red Onion
finely sliced

Method

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