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VENISON AND JUNIPER DIDSBURY GIN PIE

We’re switching it up for pastry week with a savoury pie! Bursting with flavour, this venison and juniper gin pie is perfect for chilly autumn evenings.

Check out the recipe below and tag us with your creations @Didsbury_Gin on Instagram or @DidsburyGin on twitter. Don’t forget to use the hashtag #DGatHome and of course, happy baking!

You’ll Need:

Pastry: 

675g plain flour

250g refined vegetable fat

3 pinches of salt

10tbl spoon water 

Filling:

100ml Didsbury Original Gin

250g venison

1 stick of celery, diced

1 carrot, diced 

½ white onion, diced

1 clove garlic, diced

12 juniper berries

2 sprigs thyme

100g bacon lardons 

Knob of butter

500ml beef stock

1tbsp corn flour

50g plain flour

Pinch of salt and pepper

Method:

Pastry:

Crumb together the vegetable fat, salt and flour.

Once it’s crumb like in texture, add the water.

Knead into a round ball.

Wrap in cling film and rest in fridge for 30 mins.

Filling:

Cube the venison into small chunks.

Roll in the plain flour.

Add knob of butter to pan, and melt.

Add venison, diced celery, diced carrot, diced onion and bacon lardons.

Sear the meat and turn down the heat.

In pestle and mortar, grind the juniper berries with salt and pepper and add to the pan.

Add the gin and beef stock with sprigs of thyme.

Slow cook on a low heat for 2-3 hours until meat becomes tender.

Add tbsp corn flour to thicken the gravy.

Set aside to cool 

Pie:

Take pastry out of the fridge and grease your pie dish.

Roll out pastry to fit pie dish.

Fill the pastry with the filling.

Egg wash the rim of the pastry.

Roll out a lid, approx 4mm thickness.

Place lid of top of pie, and press your thumb along the edge of the pie creating a seal.

Glaze with egg wash.

With a sharp knife, poke a small hole in lid.

Bake pie in or heated oven at 190 degrees for 30 mins, until pie is golden.