Estate Venison, Haunch Pasty, Blackberry Red Wine Jus

Ingrediants: 

Method:

To make the venison loin:

• Trim the fat off the venison and cut into individual portions.
• To cook the loin, place in a frying pan over a medium heat and seal the venison until browned all over.
• Place in the oven for eight minutes for a medium roast.
• Allow to rest before serving.

To make the venison pasty

• To make the pastry, tip the flour into a bowl with the salt. Grate the butter into the flour and stir through. Add the cold water, eggs and mix again until the pastry forms a dough. Wrap in cling film and chill in the fridge for at least one hour.
• Using a sharp knife, thinly slice all your filling ingredients into a clean bowl, mix well and season with salt and pepper to taste.
• Remove the pastry from the fridge onto a floured surface and roll out to a 3mm thickness. Using a 10cm cutting ring, press out six pastry circles.
• Using the raw filling mix add a teaspoon to each pastry circle. Egg wash around the end of each pastry circle, then lift one side and stick down on the other to create pasties.
• Use a fork or two fingers to crimp the edges firmly shut and transfer to baking trays lined with baking parchment and brush with egg wash.
• Bake at 180 degrees for 20 minutes or until golden brown on top. Once cooked allow to cool.

To make the red wine sauce:

• Using a large saucepan over a medium heat add shallots and cook for about three minutes until lightly browned, stirring often.
• Add one slightly crushed garlic clove and a sprig of rosemary and continue cooking for a further three minutes, stirring often.
• Pour in 400ml of red wine and cook until reduced by two thirds, after this stage add 400ml beef stock and 400ml chicken stock and bring to the boil.
• Turn down the heat and simmer until reduced by two-thirds. Using a fine strainer pass the sauce through into a clean pan, add blackberries and set aside until needed.
• Plate up and serve alongside your favourite roasted vegetables.