Serves: 4 Preparation: 1 hour Time to cook: 20 mins
400 gms of shortcrust pastry
50 mls vegetable oil or butter
500 gms of diced leg meat clean of silverskin cut into 1-2cm cubes
1 tbspn paprika
cracked black pepper and salt.
1 large onion 125 gm diced
2 medium portobello mushrooms pre roasted and diced the same size as onions
1 tspn chopped thyme
½ tspn chopped sage
100 mls reduced meat stock
75 mls red wine
1 tspn mustard
2 tbspn tomato paste
A dash Worcestershire sauce
Red wine vinegar to taste
1 heaped tablespoon Tapioca flour mixed to a slurry with water
6 red onions
6 cloves crushed garlic
1 cup of brown sugar
4 oz butter
½ cup red wine or Balsamic vinegar
1 pint dark beer
2 oz dark chocolate
Salt and ground black pepper TT
400 gms of puff pastry rolled about 3 mm thick
1 beaten egg
Brown onions and garlic in butter and cook slowly to a light caramel. Add the sugar, cook till dissolved then add the beer. Reduce then add chocolate and cook down to a jammy consistency. Cool and keep in an airtight container,
Method
You will need 4 individual pie tins or 1 family pie dish about 200 mls diameter coated with oil and dusted with flour. Roll the shortcrust pastry about 4mm thick and line the bottom of the dish with this, press well down into corners, and chill.
Heat a heavy pan to very hot with oil/butter. Season the venison with the paprika, cracked pepper and salt and sear till well browned on all sides but still rare to med rare. Remove from the pan and cool.
In the same pan, sauté the onions until brown and add the diced mushrooms. Add the wine and remaining ingredients, reduce and season with vinegar and S&P. Thicken with the Tapioca flour, it will get very thick and cook through until sauce is shiny not opaque Cool
Add the cooled meat and sauce together and place into chilled and rested pie dish(s). Put one tablespoon of marmalade on top of each pie, brush edges with water and place on the puff pastry on top. Press edges well and crimp. Remove excess pastry and eggwash. Vent into middle of dish with a sharp knife. Bake in a very hot oven at 240 deg C for about 18- 20 minutes. The Pastry should be a rich almost dark colour.