Venison Ale Pies with Carrot and Potato Rösti Topping

Ingredients & Method

For the venison pie filling

For the carrot and potato rösti topping

First cook the venison for the pie filling. Preheat the oven to 160°C/Gas Mark 3. In a large mixing bowl, combine the venison pieces, flour and salt and pepper, mixing to coat the meat evenly.

Heat the oil in a large, ovenproof casserole dish over a medium heat and cook the venison pieces until golden brown all over, about 8 minutes. Add the onions, garlic, carrots, celery and rosemary and cook for a further 6 minutes, reducing the heat a little if the pan is getting too hot. Add the ale and stock, then bring to a gentle simmer.

Cover with the lid, transfer to the oven and cook for 1½ hours. By this time, the venison meat should be tender and flaky and the liquid reduced and thickened. If the liquid is still a bit runny, then return the dish to the hob, uncover and bubble over a high heat to reduce and thicken the sauce.

Increase the oven temperature to 180°C/Gas Mark 4. Divide the pie filling evenly between 4 individual pie dishes.

For the rösti topping, simply mix all the ingredients together in a bowl and season with salt and pepper. Divide the topping mixture between the 4 pie dishes, covering the venison mixture completely. Bake in the oven for 25 minutes, until the topping is crisp and golden brown (if you are making one larger pie, then bake it for 35–40 minutes). Serve.

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