Game Pie

Ingredients

• 600 g flour
• 1 tsp salt
• 300 g butter
• 0.125 l ice cold water
• milk
• 500 g venison ragout (boneless)
• 150 g fatty bacon (thin slices)
• 1 onion
• 1 bundle mirepoix
• 1 tbsp thyme
• 0.125 l red wine
• 400 ml game stock (from the glass)
• 1 roll of bread
• 1 untreated lemon
• 150 g oyster mushrooms
• 1 Shallot
• 2 venison back fillets
• 2 tbsp clarified butter
• 2 Eggs
• 100 g Sour cream
• 0.5 tsp coriander
• Salt
• Pepper
• 1 jar lingonberry compote

Instructions

1. 1.

   Sift flour onto the work surface and add cold butter in small pieces, pour ice cold water into the center. Use a large knife to cut everything together, then knead with hands into a smooth dough. Wrap in foil and chill for at least 1 hour.

2. 2.

   Roll the dough out to a rectangle of at least 4 mm thickness and mark the outer dimensions on the dough with a template. Trim excess dough, dust with flour, fold lengthwise three times. Place dough in a greased pan and press carefully with a small dough ball.

3. 3.

   Prepare filling: cut bacon into thin strips, peel onion and finely chop mirepoix. Render bacon in a pot over low heat, add venison ragout and brown on high heat for 10 minutes while turning. Add onion, mirepoix, thyme, red wine and game stock, bring to boil once, season with salt and simmer covered for 45 minutes.

4. 4.

   Let the sauce cool, strain through a sieve and catch the broth. Soak bread in lukewarm water. Thinly slice lemon zest, squeeze juice. Clean oyster mushrooms, cut into thin strips. Peel and chop shallot. Heat 1 tbsp clarified butter in a pan, sear venison fillets over medium heat for one minute per side, remove.

5. 5.

   Add remaining clarified butter to the pan, sauté mushrooms and shallots while stirring, let cool. Blend venison ragout with lemon zest and soaked bread, then mix puree with half the lemon juice, eggs and sour cream. Season with salt, pepper and coriander.

6. 6.

   Place half of the filling into the dough wrapper and smooth. Spread mushroom mixture on top, season, drizzle remaining lemon juice, lay venison fillets on top and fill remaining cavity. Place dough lid on top, press sides lightly and brush with milk. Decorate with cut dough scraps, poke a hole in the center to vent heat.

7. 7.

   Bake on the lowest rack at 180°C for 80 minutes until slightly browned. Cool in the pan for about 12 hours before serving with lingonberry compote.