Forest of Bowland Venison and Mushroom Pie
Makes 10 portions
Ingredients
- Oil
- 300g Onions diced
- 300g Carrots diced
- 2g Dried thyme
- 250g Minced Pork Shoulder
- 300g Bacon Lardons
- 950g Venison diced
- 80g Gravy mix
- 1000ml stock
- 400g Sliced mushrooms
- 2g Ground black pepper
- 1000g Potatoes
- 80g Butter
- 200ml Milk
Method
- Steam cook the venison for 1 hour
- Fry the onions, carrots, bacon, pork shoulder and mushrooms in the Add the pepper and thyme
- Add the stock
- Mix in the cooked venison
- Allow to simmer for a further hour
- Thicken with the gravy mix.
- Top with mash
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