This black and white pie is both sophisticated and comforting. A delicious combination of flavours and textures, the bitter chocolate pastry enhances the rich flavours of the venison, while the creamy potato and celeriac is a perfect foil.
This farm-raised venison recipe from Auckland Chef Tom Hishon of award winning Orphan's Kitchen, will warm the cockles of your heart this winter. Venison, herbs, spices, red wine and a tamarillo sauce. What more could you want?
Give this rich, full bodied pie a go, served with lashing of creamy Mashed Potatoes, Gravy and a very good glass of Red. Go on, treat yourselves.
A sumptuous New Zealand Venison and Portobello Mushroom Pie with Onion and Black Beer Marmalade.