Venison and bone marrow pie

Super tasty and belly warming, this pie will be a family favourite.

Ingredients

2 kgs	Venison, ossobuco (Main)
½ cup	Standard flour
2 Tbsp	Olive oil
1 pinch	Salt and pepper
2 Ltr	Chicken stock, or vegetable stock
2	Carrots, large dice
1	Onion, large dice
6 cloves	Garlic
4 sprigs	Thyme
500 ml	Beer, dark, I use porter

Sauce and bone marrow butter

2	Carrots, diced
1	Onion, diced
4 sticks	Celery, diced
4 cloves	Crushed garlic
2 Tbsp	Unsalted butter
2 Tbsp	Standard flour
1 pinch	Salt and pepper
1	Cooking liquor
200 g	Unsalted butter, softened
2 tsp	Sweet smoked paprika
2 Tbsp	Chopped parsley
1 Tbsp	Chopped chives
1 Tbsp	Capers, finely chopped
1	Bone marrow from venison

Assembly

500 g	Flaky puff pastry
1	Egg
1 Tbsp	Milk

Directions

1. Pre heat oven to 190°C First cook the venison for the pie filling: Heat olive oil in large heavy based oven proof pan. Dust venison with flour and brown in batches in pan. Remove to a plate.
2. Once all the venison has been browned add the carrots, onion, garlic and thyme and cook over a med heat for 5 minutes. Add the venison back to pan and pour in the dark beer and reduce by half. Add the chicken or veg stock, bring to a simmer, cover and cook in over for 1 - 1.5 hrs.
3. When the venison is tender and falling away from the bone, remove from oven and cool. Remove meat, strain the cooking liquid and reserve for later. While the bones are warm push out the bone marrow using a wooden spoon handle and place in a small bowl.
4. Turn oven up to 200°C In a clean pan sweat the diced onion, carrot, celery and garlic in the butter. Cook for about 5-10 minutes or until soft and pale golden brown. Add the flour and cook for 2 minutes. Add in the cooking liquor and simmer for 10 minutes. Check the seasoning and add in the venison meat. You can keep it quite chunky or break it up more if you prefer.
5. Spoon the pie filling into a large oven proof dish or use smaller individual pie dishes. Beat the egg with the milk and brush it around the side of the dish. Carefully top the pie with the pre rolled puff pastry, pinching down and sealing the edges. Brush with remaining egg. Bake in the oven for 20 minutes until the pastry is puffed and deep golden brown.
6. For the bone marrow butter, mix all the ingredients apart from the marrow with the butter. Check the seasoning, and add more smoked paprika or herbs if desired. Lastly gently mix in the bone marrow. Spread a sheet of glad wrap on a flat surface and spoon the butter out in a log shape. Roll it up in the glad wrap and chill while the pie is cooking.
7. To serve slice a big piece of bone marrow butter and place on top of the hot pie. serve with gourmet potatoes and crisp green salad.