Pulled venison pie – a recipe for comfort food

If you like mashed potato, then you’ll enjoy this pulled venison pie which uses it as a delicious topping. (Read which species produces the most delicious venison?)

Pulled venison pie

Prep & cooking time: 3 hours, 55 minutes

Ingredients

• 1.5l strong venison stock (or dark chicken stock)
• 1 shoulder of venison
• Oil
• 1 carrot, roughly diced
• 1 onion, roughly diced
• 2 garlic cloves
• 1 tsp tomato puree
• 150ml red wine
• 1 sprig thyme
• 1kg Maris Piper potatoes
• 70g butter
• Salt and pepper
• 1 tsp cornflour (optional)

Venison shoulder is perfect for this recipe

Method

1. On the hob, bring the venison stock to the boil. Cut the venison shoulder through the joints into three pieces. Seal the meat in a frying pan with hot oil and set aside.
2. Using the same pan, fry the vegetables until golden brown. Add the tomato puree and cook for another 3 to 4 minutes. Add the wine and let it reduce by half, then add the stock and thyme, transfer the contents to an oven-proof dish and add the meat. Cook in the oven at 170°C/gas mark
3. Allow at least 2½ to 3 hours, depending on the size of the shoulder. Cook until the meat is tender and falling off the bone.
4. Peel the potatoes, then cut them into quarters and place in a pan of cold, salted water. Bring to the boil and cook until the potatoes are soft. Drain and mash with butter and seasoning. Once cooled, transfer to a piping bag.
5. Remove the meat from the stock and let the stock cook until it has reduced by half  Meanwhile, pull the meat into strips. If you want to thicken the stock, dissolve a teaspoon of cornflour in water and add to the stock.
6. Mix the sauce with the pulled meat and place it in your ovenproof serving dish. Allow it to cool then pipe the mash on to it. Place the pie into the oven and cook at 180°C/gas mark 4 until the potatoes have a golden-brown crust and the meat is hot.