2–3 tablespoons olive oil
2 lb venison chunks
2 tablespoon butter, divided
8 oz mushrooms, white or baby bella
3 carrots, sliced
1 onion, diced
2 tablespoons porcini powder (optional)
2 cups dry red wine
2 cups beef or venison stock
2 star anise
2 bay leaves
4–6 springs of thyme
1 tablespoon flour
1 tablespoon water
1 sheet puff pastry or pie crust
1 egg, beaten
salt & pepper
- Add some olive oil to a heavy based pot (I use an enameled cast iron pot) and place over medium high heat. Add the venison chunks, working in batches to prevent overcrowding, and brown well on all sides. Salt each batch as they are browning, then remove to a bowl.
- In the same pot, place 1 tablespoon of butter, then the mushrooms. Cook the mushrooms until they are browned and color has developed, about 5 minutes. Remove from the pot. Add in any remaining olive oil to the same pot, and cook the onion and carrots until softened, 7-10 minutes. Season the veggies with salt, pepper and sprinkle in the porcini powder.
- Add the mushrooms and venison back to the pot, then pour in the wine and beef stock. Throw in the star anise, bay leaves and thyme. Bring to the broil then turn the heat down to a gentle simmer, place the lid on the pot and cook for two hours.
- Melt the remaining tablespoon of butter, then combine with water and flour to form a slurry/paste. Pour the paste into the stew and stir to combine. This will help thicken the gravy. Continue cooking until the meat is tender and the gravy has thickened to a desirable consistency.
- Preheat an oven to 350f.
- Pour the cooked venison mixture into a casserole dish. You may want to wait for it to cool a little so it’s not piping hot as you put the pastry on top. Arrange you pastry or pie crust on top of the casserole dish, crimping the edges to seal. Use a knife to poke 3-4 slits in the top of the pie then brush the top with beaten egg.
- Place the casserole dish onto a baking tray (to catch any spills if the filling bubbles over) and place into the oven to bake for 30 minutes, or until the pastry/crust is golden brown.