Slow Cooker Venison + Red Wine Pie
with cauliflower mash topping
Serves 6
Ingredients
750g pack of Silver Fern diced slow cook venison
4 Tbs plain flour with salt and pepper mixed into it
2 Tbs olive oil
2 medium carrots, chopped
Bag of mushrooms, sliced
2 medium onions, chopped
2-3 celery stalks chopped
1 large garlic clove, crushed
2 Tbs redcurrant jelly
350mls red wine
350mls beef stock
2 bay leaves
1 tsp dried thyme
Cauli Mash
Large cauliflower
Butter and milk/cream to mash
Salt and pepper to taste
Method
Dust the venison with the seasoned flour and saute until just brown. Add to the slow cooker with the other pie ingredients.
Turn the slow cooker to low and cook overnight or for about 8 hours. Remove the bay leaves.
Drain the juice off into a pan (I poured the contents through a sieve above a pan), reserving the juice. In a small bowl mix 2 Tbs cornflour (or flour) with enough cold water to make a smooth paste, but not too runny. Heat the juice and stir through the cornflour mixture, bring to a gentle boil, then turn down and stir until the gravy thickens.
Mix enough of the gravy back through the pie mixture to get the texture you like. You may not need all of it. Tip into a baking dish and top with the cauliflower mash.
Bake at 180 degrees for about 15 minutes or until heated to your liking.
Serve with green veggies on the side.
