Camden New Journal - Recipe for Venison Steak and Kidney Pie

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 28 July 2008

Clare Latimer's recipe for
Venison Steak and Kidney Pie

Venison Steak and Kidney Pie
Even reading this recipe one can imagine the smell of winter with chestnuts cooking in open fires and mulled wine wafting round the room.
I perhaps would put the raw meats into the pie dish, covered with pastry, cooked on the higher temperature for half an hour and then do the slow cooking for two hours. This way you can check seasoning before the top goes on. To coat the meat with flour I put the lot into a plastic bag and shake well.
Any way this dish will be delicious and will also work well with beef or lamb.

Serves 6
Ingredients
900g of braising venison, cut into 2.5cm cubes.
300g of venison kidneys, cut into 2.5cm cubes.
Two tablespoons of plain flour.
Salt and freshly ground black pepper.
Two tablespoons of sunflower oil.
85g of butter.
175g of shallots, peeled and chopped.
300ml of beef or game stock.
300ml of red wine.
One sprig of fresh thyme.
225g of chestnut mushrooms.
450g of shortcrust pastry.
One egg, beaten.

Method
Toss the steak and kidney cubes in seasoned flour. Heat two-thirds of the butter and the oil in a heavy based pan and fry the shallots for about three minutes or until soft. Remove with a slotted spoon and then brown the venison pieces in batches over a high heat, removing them to a casserole dish as they brown.
Pour the stock and wine into the pan and bring to the boil, then pour over the meat and add the sprig of thyme.
Fry the mushrooms in the rest of the butter and add to the meat. Cover and cook in the oven at 150C 300F Gas mark 2 for two hours.
Turn oven up to 200C 400F Gas 6. Transfer the meat into a pie dish, check seasoning of the juices and remove the sprig of thyme. Roll out the pastry. Wet the edges of the dish with water and then cover with the pastry.
Press down the edges with your fingers. Trim with a sharp knife and perhaps cut out some shapes for the top with the leftover pastry.
Brush with the beaten egg to give a good glaze and cook for half-an-hour or until the pastry is golden brown. Leave to stand for about half-an-hour and then serve.

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