Deer Venison Shoulder Pie Recipe

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How to Make This Deer Venison Shoulder Pie Recipe

One big deer venison shoulder will make about six portions of this delicious pie. The flaky, slightly greasy suet pastry goes well with the rich, unctuous filling. Perfect apricot-colored chanterelles really set the whole thing off.

Serves: 4-6
Prep time: 15-20 minutes
Cook time: 3 1/2 hours

Ingredients:

• 3 pounds diced deer venison shoulder
• 1 large onion, diced
• 12 garlic cloves, peeled
• 1/2 pound pancetta or smoked bacon, cubed
• 24 baby onions, peeled
• 24 chanterelle mushrooms
• 1/4 pound butter
• 1/2 cup oil
• 4 1/4 cups dark beef stock
• 1 bottle good red wine
• Mixed hard herbs
• 1 tablespoon flour
• Seasoning
• 1 egg
• Prepared pastry dough

Directions: