- For the filling
- 500 grams Venison ragout (boneless)
- 150 grams Bacon (thinly sliced)
- 1 onion
- 1 bunch Soup vegetables (such as carrot, leek, parsnip or other aromatic vegetables such as celery)
- 1 tablespoon thyme
- ⅛ liter Red wine
- 400 milliliters Game stock (from a jar)
- 1 White roll
- 1 organic lemon
- 150 grams Oyster mushrooms
- 1 shallot
- 2 Venison fillet
- 2 tablespoons clarified butter
- 2 eggs
- 100 grams Sour cream
- ½ teaspoon cilantro
- 1 jar
For the dough, sift the flour onto the work surface in a mound, make a well in the center and distribute small pieces of cold butter around the outside. Pour the ice-cold water into the well. Mix everything until crumbly with a pastry knife, then knead by hand to make a smooth dough. Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll out the dough into a rectangle about 4 mm thick and double the size of the baking pan. Cut the dough in half and line the baking pan with one of the dough sheets. Sprinkle the other sheet with flour and set aside, covered with a kitchen towel.
For the filling, cut the bacon into thin strips, peel the onion and finely chop the soup vegetables. Cook the bacon in a saucepan over low heat. Add the venison ragout meat and sauté for 10 minutes while turning over high heat. Add the onion, soup vegetables, thyme, red wine and game stock, bring to a boil, season with salt, cover and simmer for 45 minutes.
Let cool, then strain through a sieve and save the broth. Soak the bread in lukewarm water. Grate the lemon zest and squeeze the juice. Trim the oyster mushrooms and cut into thin strips. Peel and chop the shallot. Heat 1 tablespoon of butter in a pan and sear the venison fillets over medium heat for 1 minute per side, then remove from the pan.
Place the remaining butter in the pan and sauté the mushrooms and shallots while stirring, then allow to cool. Puree the venison with the lemon zest and the drained bread. Add half of the lemon juice, the eggs and creme fraiche and stir to combine. Season with salt, pepper and coriander. Spread half of the mixture over the dough in the baking pan. Spread the mushroom mixture on it, season with salt and pepper and the remaining lemon juice. Spread the remaining venison puree over the mushrooms.
Place the remaining dough sheet on top of the pie, press lightly on the sides, trim and brush with milk. Decorate with shapes cut out of the remaining pastry, cut a hole in the middle to vent the steam. Bake on the bottom rack of a preheated oven at 180°C (approximately 350°F) for about 80 minutes, until it is lightly browned. Allow to cool in the pan for about 12 hours. Slice and serve with cranberry sauce.