Baronscourt Estate Venison Pie

This is a dish, Baronscourt Estate Venison Pie is from Mark Mc Mahon, The Cultra Inn, showcasing local food on the NITB Signature Kitchen in the Food NI Pavilion at The Balmoral Show 2014

Difficulty easy
Preparation Time 20 mins
Cooking Time 1 1/2 hours
Servings 6-8
Main Ingredients
  • 1kg Venison diced (hunch)
  • 8 mushrooms halved
  • 1 large onion finely chopped
  • 2 cloves garlic crushed
  • Beef bouillon (2 cubes) – dissolved in 1 litre hot water
  • Red current jelly (80g)
  • Salt & pepper to season
  • 1 teaspoon oil
  • 2kg potatoes
  • 6 x spring onions
  • 100ml single cream
  • 20 g butter

Main Instructions
  1. Heat the oil in a pan. When hot add venison and fry quickly till golden brown
  2. Remove from pan add onion, mushroom, garlic and fry till soft and golden brown
  3. Add red current jelly and beef bouillon with one litre of warm water and bring to summer then add Venison and slowly cooked for 40 minutes and then add to a large dish
  4. Pipe potatoes on top of pie and brush with melted butter and bake for 40 minutes
Topping Instructions
  1. Steam potatoes or boil and then add butter and mash well than add spring onion and cream-mix well. Season to taste.
  2. Serve with quartered honey battered carrots
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