Infused Venison Meat Pie
INGREDIENTS:
- 600g mixed venison meat diced
- 2 tbsp Cannaoil (see #41c blog for recipe)
- 1 carrot, diced
- 1 onion, chopped
- 2 celery sticks, chopped
- 300ml red wine
- 2 bay leaves
- 1 fresh thyme sprig
- 200-300ml chicken stock, hot
For the pastry
- 250g unsalted cannabutter (see #41c blog for recipe)
- 400g plain flour, plus extra to dust
- 1 tsp salt
- 1 large egg yolk
- CannaMilk, for brushing (see #41c blog for recipe)
INSTRUCTIONS:
- Make the pastry. In a bowl, gently rub the Cannabutter into the flour and salt to form a breadcrumb-like mixture. Add the egg yolk, then 1-2 tbsp ice-cold water to bring it all together. Wrap in cling film and chill for 1 hour.
- Season the meat well. Heat the cannaoil in a large casserole over medium heat. Add the meat, in batches, and cook until golden all over. Set aside. Turn down the heat, then add all the vegetables to the casserole and cook for 5 minutes. Add the wine and cook until reduced by half, then return the game to the casserole, along with the herbs. Pour in enough of the stock to just cover the meat, bring to the boil, then remove from the heat. Cool.
- Preheat the oven to 160°C/fan140°C/ gas 3. Empty the casserole into a large, 1.5-litre pie dish and put a pie funnel in the centre. On a floured surface, roll out the pastry to $1 coin thickness, then cut 2 long strips from the pastry edges and press around the rim of the dish. Brush with milk, then top with the pastry. Cut a slit for the funnel, trim the sides of the pastry, and press to seal the edges. Brush with a little Cannamilk and bake for 50 minutes until the pastry is golden.
