October 2007
Irish Venison Pie
Ingredients
600g-1kg Clean venison cut into 2cm peasant
cubes.
2 Chopped onions
1 Carrot chopped
2 Stalk of celery (including leaves) chopped
4 Tomatoes
1 Capsicum chopped
½ Chilli
3 Garlic cloves chopped
1 Sachet bouquet garni (herbs in a teabag)
750ml Guinness
Olive oil
250ml Whiskey
Method
Fry the onions and garlic slowly in a pot. Remove
the garlic and onions. Add more oil and turn the heat up and
brown the meat so that it chars on the edges. Ensure that the
meat is browned in small batches so as not to ‘steam’
it. When browned, add cooked onions and garlic. Add all the
vegetables and pour in the Guinness. Add the bouquet. With the
lid off, simmer for about 2-3 hours, stirring at intervals.
(Ensure that the meat does not begin to break apart –
if it does, remove from the heat). Serve in a bowl with freshly
made mashed potato in the centre, with the stew placed around
the mash and serve with a piece of crusty bread.
Enjoy! |
