Page 44 - Delicious - UK (February 2020)
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the pan, mash until smooth, then • Knob of butter 3 Reduce the heat and add the
beat in the milk and butter. • 2 large red onions, thinly sliced remaining dripping/oil and the
5 Trim any white ventricles from the • 2 large onions, thinly sliced butter, followed by the onions,
liver, then use a sharp knife to cut it • 4 garlic cloves, crushed garlic, bay leaves, thyme, star anise
into 1cm-thick slices. Season, then • 4 bay leaves and orange zest. Season, then cook,
dip in the flour to coat. • 4 fresh thyme sprigs stirring regularly, for 10-12 minutes
6 Heat a large frying pan until hot, • 1 star anise or until the onions begin to soften.
then add the lard or a little oil. Add • Grated zest ¼ small orange Turn down the heat, cover and cook,
the sliced liver and cook for 1 minute • 2 tbsp plain flour stirring occasionally, for a further
on each side, no longer. Remove the • 250ml full-bodied red wine 30 minutes.
liver from the pan and toss it through • 500-600ml beef or chicken stock 4 Heat the oven to 170°C/150°C fan/
the bacon and onion mixture. Bring it gas 3½. When the onions are
all back up to a simmer for no more FOR THE ROUGH PUFF PASTRY extraordinarily soft and beginning
than a minute. • 175g unsalted butter, chilled and to caramelise, return the venison,
7 Serve the liver, onions and bacon cut into small cubes bacon and any resting juices to the
on warmed plates, with mashed • 350g plain flour, plus extra to dust casserole. Scatter over the flour
potato and mustard on the side. • Iced water and stir well. Cook for 2-3 minutes,
PER SERVING 741kcals, 37.4g fat • 1 medium free-range egg, beaten then pour in the wine, stir well and
(19.5g saturated), 21.8g protein, bring to a simmer. Add enough
75.6g carbs (9.4g sugars), 1.6g salt, YOU’LL ALSO NEED… stock to just cover the meat. Set the
7.7g fibre • 26cm round shallow casserole lid on slightly ajar, transfer to the
or pie dish, lightly greased (about oven and cook for 2½ hours. After
1.2 litres) that time, remove the casserole
from the oven, lift out a piece of
1 For the pastry, put the butter, meat and check it’s tender and the
flour and a pinch of salt in a large sauce is rich (if it’s not, return to
mixing bowl. With your fingertips, the oven for a further 30 minutes
rub the butter into the flour until the and check again). When the meat
mixture resembles breadcrumbs, is tender, stir the pie filling gently,
then add just enough iced water to then taste, adjust the seasoning and
bring it together into a fairly firm leave it cool (see Make Ahead).
dough. Form the dough into a 5 Turn up the oven to 200°C/180°C
Venison, onion and rectangular shape, then roll out fan/gas 6. Cut the pastry into two
red wine pie on a well floured surface to form pieces, about two thirds and one
SERVES 5-6. HANDS-ON TIME 45 MIN, a rectangle about 1cm thick. Fold third. Roll out the larger piece to
SIMMERING TIME 30 MIN, OVEN TIME the two short ends into the middle about 30cm wide and use to line the
3 HOURS 15-50 MIN, PLUS CHILLING so they overlap like an envelope. greased pie dish (don’t worry if you
Give the pastry a quarter-turn, then have some overhang – this gets
The onions give this pie real repeat the rolling/folding process trimmed off). Spoon in the pie
body. I cook them slowly until five more times. Wrap the pastry, filling, removing the bay leaves and
they collapse into a thick jam then rest it in the fridge for 30 herb stalks if you can find them.
before I add the venison. Give minutes to an hour (see Make Ahead). 6 Roll out the smaller piece of
the meat plenty of cooking time 2 Put a large heavy-based casserole pastry to make the lid. Brush
– it should be lovely and tender (one with a lid) over a high heat. Add the edges of the pastry base
before you make the pie. half the dripping or oil and, when with beaten egg, lay the lid on
hot, add the bacon lardons. Fry for top, then crimp the edges
Make the pastry and filling 4-5 minutes, stirring regularly, until together and trim off the excess
MAKE
AHEAD up to 2 days ahead, then golden, then use a slotted spoon to pastry. Brush the top of the pie
cover and chill separately. lift out onto a plate. Keep the pan on with more beaten egg, then cut
Assemble the pie to bake and serve. the heat, then add the cubed venison a steam vent in the centre. Bake
in a single layer (you might need to for 45-50 minutes until golden
• 2 tbsp beef dripping or olive oil do this in batches) and brown until brown. Leave the pie to settle for
• 150g British free-range caramelised on all sides. Avoid around 15 minutes before serving.
NEXT unsmoked bacon lardons shaking the pan and let the meat PER SERVING (FOR 6) 759kcals,
MONTH • 600-700g British venison sizzle for several minutes before 37.8g fat (19.6g saturated), 38.9g
Gill gets
cracking with shoulder, cut into large cubes, turning. Once it’s browned, lift it protein, 55.4g carbs (5.5g sugars),
hen’s eggs seasoned generously out and set it aside with the bacon. 1.1g salt, 4.8g fibre
44 deliciousmagazine.co.uk
