Marcelle’s Venison Pie

INGREDIENTS

For the Pie

• 2 tablespoons olive oil
• 1 to 1 1/3 pounds of lamb knuckles
• 8 pounds shoulder of venison
• 32 ounces of water
• 1 onion, peeled, kept whole
• 14 whole cloves
• 2 bay leaves
• 3/4 teaspoon ground coriander
• 3/4 teaspoon whole black peppercorns
• ¾ teaspoon kosher salt

For the Sauce

• 2 onions, well chopped
• 3 tablespoons olive oil
• 8-9 ounces Cabernet s., to taste
• 4 ½ ounces red wine vinegar
• 1 tablespoon whole grain mustard
• 2 tablespoons potato or corn flour
• 1 puff-pastry roll to cover the dish
• 1 egg, beaten

PREPARATION

Preheat oven to 385°F.

In a large, heavy-based saucepan with a tight fitting lid, heat the olive oil and brown the lamb knuckles. Remove with a slotted spoon and set aside. Then brown the venison shoulder and remove, set aside. Pour off any remaining oil.

Place the following in the saucepan – the water, the onion studded with 10 of the cloves, the bay leaves, the coriander and peppercorns in a small muslin bag as bouquet garni, and salt. Bring to a boil.

Add the browned meats, cover with the lid and turn down the heat to low simmer. Simmer until meat is tender and begins to fall off the bones, about 3 to 4 hours. Remove from heat and cool completely. Remove the meat/bones; flake the meat off, set aside, and reserve the remaining liquid gravy.

Yield: Serves 8