A NEW YEAR FEAST

                                       
VENISON PASTY


One of our long standing family traditions is a feast on New Years Day, this almost always consists of a large game pie,the filling depending upon what is available at the time. Once upon a time I lived in an area where game was plentiful and there was always a rabbit,a hare or a brace of pheasant hanging in the larder. Now I buy my game from our Grimsby butcher but the resulting pie is still the best way I know to begin the New years meals.

To make an 8” pie you will need a spring form cake tin 8” well greased

1lb diced venison

2 large onions chopped

1lb of mixed root vegetables roughly chopped

1 pint stock

pinch of mixed herbs

a good measure of damson gin, port or brandy will do

salt and pepper

half a teaspoon of ground coriander

1 teaspoon of paprika

5 juniper berries crushed

2 oz plain flour

2 blocks of ready made short crust pastry (not the ready rolled sort)

1oz dripping

Fry the onions in the dripping in a deep saucepan until softened, coat the diced venison in the seasoned flour and add to the pan W hen the meat begins to brown and the bottom of the pan is covered with floury granules add the stock,the herbs and spices including the juniper berries ,bring to the boil and then simmer for 1 hour,

Check the meat and if it is almost cooked add the vegetables and return to the boil then simmer for twenty minutes.

Line the prepared tin with pastry, do not trim at this point,when the stew is cooked transfer the meat and vegetables to the pie tin using a slotted spoon then cover with another piece of pastry.

Trim the edges leaving a good two inches all round the pie then fold the top and bottom together to form a roll. Pinch the roll between your fingers to make a fluted edge then make two short slits in the top .

Make leaves from the pastry trimmings and decorate the pie if you wish then brush with a little beaten egg, bake in at 380oC form about forty five minutes or until the pastry is golden brown.

While the pie is in the oven pour the damson gin in to the remaining gravy and keep hot until the pie is done.

turn the pie out of the tin on to a hot plate or charger ,serve with the gravy and any green vegetable of your choice.