Wild Venison & Oyster Pie with Tomato Relish

Ingredients

• 300g Wild Venison Diced
• 1doz Shucked Bluff Oysters
• X2 Table Onions
• X3 Cloves Garlic
• 1 tsp Gravy Powder
• Corn flour
• Salt & Pepper
• 50g Butter
• X1 packet Short Crust Savoury Pastry Sheets
• X1 egg
• Tomato Relish

Method:

 Slice onions thinly and finely crush the garlic.  In a hot sauce pan add a little oil then add venison and brown the meat.  Remove from pan and set aside. Bring saucepan back up to heat, add a little oil, 50g butter, onions and garlic.  Sauté until onions are soft and translucent then add meat back to saucepan, sprinkle with gravy powder then just cover with hot water.  Bring to the boil then reduce heat and simmer until the meat is tender and melts in your mouth (this could take a couple of hours).  Thicken the liquid with corn flour until you get a nice thick consistency (not too runny but not too thick), roughly chop oysters and add to pan.  Season mixture with salt and pepper to taste.

Pastry

Defrost pastry sheets, pre-grease pie moulds or dish that you are using for your pies, then line with the pastry. Fill dishes with the pie filling then place another sheet of pastry on top.  Using a fork press the two edges together.  Mix egg in a bowl then using a pastry brush egg wash the top of the pastry and edges to give a nice glazed look.

Pre-heat the oven to 180 degrees and bake your pie or pies until golden brown and hot. Serve with a tomato relish.

Recipe supplied by our in-house Gourmet Seafood Chef.

To buy Fresh Bluff Oysters click here