Venison and stout pot pies

🔥 Instructions

1. Brown the venison in batches with olive oil, then set aside.
2. In a casserole dish, sauté onions, carrots, and celery in butter and oil.
3. Stir in flour and mustard powder, cook briefly.
4. Add venison back in, then pour in stout, vinegar, jelly, thyme, nutmeg, salt, and pepper.
5. Cover and cook in the oven at 180°C for 1.5 hours, then uncovered for 1 more hour until tender.
6. Let the filling cool. Increase oven to 200°C.
7. Roll out pastry, cut circles slightly larger than your pie dishes.
8. Fill dishes with cooled stew, top with pastry, crimp edges, brush with egg wash, and cut a steam hole.
9. Bake for 30–35 minutes until golden brown.

Serve with creamy mash and greens for the ultimate comfort meal 🥬🧈. You can find the full recipe on delicious magazine.

Want a twist on this classic? I can suggest versions with wild mushrooms, juniper berries, or even a red wine reduction.