Venison Steak & Guinness Pie

OMG, this is GORGEOUS!! I wanted to do something different than my braised venison, and when making a pie I use the same recipe/mix so I decided to swap out the venison and use Guiness among other swaps. This recipe will feed 4, and I used the tin pie dishe, you know, the white one with the blue lip. Very traditonal but perfect for a nice thick crust!

Recipe

650g diced venison (I use the shank and front leg, it's best for stews)

1 large brown onion finely diced

2 garlic gloves crushed ore 1tsp heaped of garlic paste

1 440ml can Guinness

1 cup water

1 sprig of rosemary, leaves really finelly diced

4 dried bay leaves or 1 fresh

1 rich beef Knor stock pot

1 beef Knorr stock pot

1tsp heaped of tomato purée

1tbsp of really small balsamic pickled oninons or plain pickled onions but if you use these add a dash of balsamic vinegar

1tbsp worcestar sauce

lots of fresh cracked black pepper, i never know how much I use, a good 5-8 twists

4 tsp cornflower mixed with 1tbsp water

2 packets of ready rolled puff pastry

Knob of butter to grease pie tin

1 beated egg to brush pastry

NO SALT!

Method

Fry off your onions in a little olive oil and add to a slow cooker. Then brown off the meat in a hot pan with a little oil and put in the slow cooker, deglase the pan with the guinness and then pour that into the slow cooker. Add all the other ingredients except the cornflower and pastry, into the slow cooker and put on a low heat for 3 hours. Then add the cornflower and continue to cook for another 15 minutes. Allow mixture to cool. During this time you should grased a pie tin with butter and line the tin, up and onto the edges of the tin and trim with a knife round the edge of the tin and then place in the fridge.

Once the mixture is cool, add all the mix into the pastry lined pie tin and brush a beaten egg round the flat edge of the pastry, then place another sheet on the top and trim round the edge as you did before. Brush the pie top with more egg wash and cut leaf shapes or whatever you want from the excess pastry and place on top of the pie and brush your pastry decorations with more egg wash. Put in a preheated oven at 150-160 degrees for 45 - 60 minutes or until all the pastry top is golden and risen.

So good, enjoy!!