#30: Venison, Haggis & Tattie Pie
Venison, haggis & tattie pie
This recipe is based on a classic Venison stew that is then assembled into a pie (in our pie dish it feeds 2 Adults or a hungry gathering of kids but flex measurements to your dish) This is a particular favourite with our young brood!
2 large tatties peeled sliced 2mm
1tbsp melted duck fat
400g venison stew (see recipe for the stew below)
100g crumbled cold haggis (grab one of our own Venison haggis available in both M&W restaurants or your favourite traditional one from the supermarket)
1 circular cut Puff pastry lid – cut a whole out in the centre the same size as bone marrow diameter.
5cm raw marrow bone
100ml Egg yolk
Venison stew Ingredients – makes enough for 5 pies
80ml olive oil
1kg white onions – peeled and finely diced
½ head of celery – finely diced
3 large shallots – peeled and finely diced
350g smoked bacon, diced small
500g button mushrooms
2 kg venison diced shoulder or shank
50g tbsp plain flour
300g peeled carrots – cut to 1cm cubes
5 garlic clove – peeled and finely chopped
1L red wine
1.5L stock (ideally beef, venison or the likes)
6 dry bay leaves
4 sprigs of thyme
50g parsley – finely chopped
50g tarragon – finely chopped
300g caramelized onions
To make the Stew
- Add 30ml of the oil to a large heavy based saucepan and brown the diced onions, celery, shallots and bacon. Remove from the pan and keep to one side.
- Soften the mushrooms in the same pan and add to the veg/bacon mix.
- Dust the venison with the flour and fry in the pan until nicely coloured. Remove the meat from the pan, deglaze with the red wine, reduce by half then add your stock.
- Tip all of your veggies and meat back into the pot along with thyme, bay and caramelised onions and bring to the boil. Put the lid on and place in the oven for 3.5-4hrs at 150C. Keep an eye on the pot and add extra water if necessary.
- Once the meat is tender, reduce your sauce to the desired consistency – until it coats the back of a spoon.
- Add the parsley, tarragon and adjust seasoning if needed.
At this point, if the pie plans have gone out the window, mash some tatties or a big pan of pappardelle, glass of dusty red and tuck in!
Assemble the pie:
- Fan the potato slices around the base of a large skillet or small frying pan.
- Drizzle the potatoes with the duck fat and season with Maldon salt. Roast in the oven for 25 minutes at 180’c or until the potatoes are tender and taking on some colour. Allow to cool.
- Scoop 400g of the venison stew into the base of the dish. Spread out flat and then add the crumbled haggis on top to cover. Press the haggis down into the pie mix.
- Place the marrow bone in the center of the dish – pressing down firmly so the bone touches the bottom of the dish. Cover the dish with the puff pastry lid and brush the edges of the dish with egg yolk. Crimple the edges of the dish with some light pressure from your thumb. This will seal the pie in nicely.
- Glaze the puff pastry pie lid with egg yolk. Use a pastry brush to achieve an even coat. Place in the fridge for half an hour and glaze again.
- Place the pie in the oven at 160C for 25 minutes or until bubbling and golden.
- Serve with a pot of gravy and a parsley salad.