Easy venison pie

Method

• step 1

  Heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large flameproof casserole, brown the venison well in batches for 10 mins over a high heat, then set aside. Scatter the bacon into the pan with another ½ tbsp oil and sizzle for 8-10 mins until golden. Stir through the onions and bay leaves, drizzling with the remaining oil, and cook over a low heat for 5 mins until browned. Lower the heat to medium, then add the mushrooms and cook for a few minutes more until softened.

• step 2

  Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the wine or ale, if using, and bring to the boil. Bubble for a few minutes, then pour over the stock. Season and bring to a simmer. Cover with a lid and put in the oven for about 2 hrs until the meat is tender. Will keep chilled for three days or frozen for up to three months. Leave to cool completely first. Defrost in a fridge overnight before reheating thoroughly in a microwave or pan until the meat is piping hot.

• step 3

  To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some of the egg yolk. Unravel the pastry, drape it over the dish and use a knife to trim and press against the rim. Re-roll the trimmings to make a decoration, if you like. Will keep covered and frozen for up to three months. Defrost fully before continuing with step three.

• step 4

  Brush the pie with the remaining egg yolk and season with sea salt flakes, if you like. Make a few little slits in the centre of the pie to allow the steam to escape, and bake for 30-35 mins until deep golden.