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Old-school venison pie with juniper, rosemary & bay

Old-school venison pie with juniper, rosemary & bay Recipe

  • olive oil
  • 3 medium red onions, peeled and sliced
  • 3 cloves garlic, peeled and chopped
  • 2 carrots, peeled and chopped
  • 2 sticks celery, trimmed and chopped
  • 4 field mushrooms, peeled
  • 1 kg quality stewing venison, cut into 2cm cubes
  • a few sprigs fresh rosemary, leaves picked and chopped
  • a few sprigs fresh thyme, leaves picked
  • a few fresh bay leaves
  • sea salt
  • 1 teaspoon freshly ground black pepper
  • 5-6 juniper berries, bashed in a pestle and mortar
  • 500 ml ale, preferably Scottish
  • 1 heaped tablespoon plain flour
  • 350 g ready-made all-butter puff pastry
  • 1 large free-range egg, beaten
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