Ingredients:

For the venison filling:
• 1½ teaspoons clarified butter
• 250g venison, cubed
• Salt and freshly ground black pepper for seasoning
• 1 small onion, sliced
• 4 rashers bacon, sliced
• ¼ cup dried peaches
• 180mls red wine
• ¼ teaspoon cinnamon
• 2 cloves
• 1/8 teaspoon ground ginger
• Pinch of saffron
• 2 carrots, sliced
• ½ cup vegetable stock
• 1 teaspoon sugar – I used fructose
• 3 juniper berries, lightly crushed
• ½ cup frozen peas
For the buttermilk pastry:
• 3 cups flour
• 1 tablespoon sugar – I used fructose
• 1 teaspoon salt
• 1 teaspoon thyme leaves
• 180g butter
• ¾ cup buttermilk
• ¼ cup milk
• 1 egg
• 1 egg yolk
• Milk for brushing

Method:

• For the venison filling:
• Melt the clarified butter in a large pot
• Add the venison, season and brown
• Add the onion and bacon and sauté until the onion is soft
• Add the peaches, the wine and the spices
• Bring the wine to the boil and add the carrots, the stock, the sugar and the juniper berries
• Reduce to a simmer and cook until the pastry has rested
• For the buttermilk pastry:
• Mix all the dry ingredients in a stand mixer bowl
• Work the butter into the mix on a low setting with a dough hook
• Mix all the wet ingredients together and add to the dry ingredients
• Mix on a low setting until the dough forms
• Dust with flour and wrap in cling wrap
• place in the fridge to rest for an hour
• To finish:
• Preheat the oven to 160° Celsius
• Remove the lid and add the peas
• Bring to the boil before placing the ingredients – without the sauce, into ramekins – do not fill more than ¾ of the way up
• Reduce the sauce and pour over the meat
• Roll the pastry into 20g balls and pack closely together on top of the meat
• Brush with the milk and bake for 25 minutes

Cooks Notes:

http://tandysinclair.com/venison-pie-with-a-buttermilk-pastry-topping-recipe/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com