Enjoy this recipe for a hearty pie that will satisfy the tastebuds.
For pie filling:
In a large oven proof pot cook the onions in the olive oil until translucent and then add the garlic and bacon lardoons and continue to cook for another 5 minutes or so before adding the chopped herbs.
Once cooked remove from the pan and keep warm.
Whilst the onions are cooking cut the Venison chuck into large cubes about 3 cms by 3cm square or so.
Put the flour into a plastic bag and season with the salt, pepper and paprika and then put the venison into the bag and give it all a big shake to coat all of the meat.
Add more olive oil to the pan that the onions, bacon and herbs were cooked in and brown the venison in batches making sure to shake off excess flour and adding more olive oil for each batch.
Once all the meat is browned add the onion and herb mixture back into the pan and mix through.
Add the beer and bring to the boil then add the veal stock and again bring back to the boil.
Taste for seasoning, add salt and back pepper as needed.
Cover with a lid and put into an oven at 160 fan forced or 180 normal for about 50 minutes.
Check meat and add the tomato, sultanas and the egg plant and cook for another 40 minutes or so until the meat is tender and pulls apart easily.
Do not over cook as this will dry the meat out.
If you still have a lot of liquid in the pan remove all the solids and keep warm and put the pot on the stove and boil to reduce and thicken the sauce to your desired consistency – it should be unctuous and thick. Also if you did not use a veal ju that the chef had cooked down for 5 days – I was lucky enough to use a Veal Ju that the chef had cooked down over 5 days and it was magnificent!
Then reducing the sauce like this will help to intensify the flavours.
Once reduced take off the heat reintroduce the solids to the sauce and let it all cool down before you put it into your pie dish.