Delicious Venison Cottage Pie

Step 1: Crisp the Bacon Bliss

In a large, deep, flameproof casserole dish, heat 1 tablespoon of vegetable oil over high heat until shimmering. Gently introduce the streaky bacon, allowing it to sizzle and transform into crispy, golden morsels over 5-6 minutes. Once achieved, transfer the bacon to a bowl and set aside, relishing its savory aroma.

Step 2: Flour the Venison with Flair

In a bowl, combine 4 tablespoons of plain flour with a generous seasoning of salt and pepper, then whisk in 1 teaspoon of mustard powder for an extra kick. Dredge the venison pieces in this seasoned flour, ensuring a light coat. Sear the meat in the luscious bacon fat, working in batches to prevent overcrowding. If the pan needs a touch more oil, drizzle in 1 tablespoon at a time. Once browned, transfer the venison to a plate using a slotted spoon. Should any burnt bits linger, deglaze the pan with a splash of water, scraping up those flavorful remnants.

Step 3: Cook the Aromatic Medley

Melt 50 grams of unsalted butter in the same pan. Once it’s foaming with anticipation, add the chopped celery, carrot, and red onion. Sauté for 10-12 minutes until the vegetables soften and become fragrant. Stir in the minced garlic and continue cooking for another 3-4 minutes. Add the tomato purée, allowing it to darken for 2-3 minutes, then mix in the rehydrated porcini mushrooms along with their soaking liquid, followed by 200 milliliters of red wine and 700 milliliters of beef stock. Introduce the fresh bay leaves and thyme sprig, then return the venison and bacon to the pot. Cover and let it simmer gently on low-medium heat for 2 to 2.5 hours, removing the lid for the final 20 minutes to achieve tender meat and a rich, glossy sauce.

Step 4: Craft the Pastry Perfection

With 15 minutes remaining on the stew, preheat your oven to 190°C (180°C fan/gas mark 5). Roll out the two pastry sheets on a lightly floured surface until they elegantly exceed the dimensions of a 30cm oval pie dish. Set aside, letting the anticipation build.

Step 5: Assemble the Decadent Pie

Season the velvety venison stew to your liking and pour it into the pie dish. Brush the edge of one pastry sheet with beaten egg, then sprinkle 50 grams of grated mature cheddar in the center, topped with a generous pinch of black pepper. Carefully lay the second pastry sheet over the top and press down around the cheese to create a beautiful seal.

Step 6: Bake to Golden Glory

Transfer the cheese-filled pastry atop the stew, crimping the edges artfully to secure. Brush the entire pastry with the beaten egg, then, with a sharp knife, score a delightful sunburst pattern radiating from the center to the edges. Bake for 20-25 minutes until the pastry boasts a rich golden hue. Allow the pie to rest for 15 minutes before serving, and pair with creamy mashed potatoes and braised cavolo nero for an unforgettable meal.