Food and drink

Shortcrust Venison Pie

Whenever I think about making pastry I never bother because most people say it’s not worth the effort. Even TV chefs commonly say on their programmes that there’s little point when the ready-made product is so good and easy to use. That might be the case for the fiddly stuff like filo or puff but I figured shortcrust pastry was worth a try. Plus, with game season in full swing a visit to the farmer’s market supplied me with some fantastic red deer venison. Shortcrust pastry and some excellent meat is a great excuse to make another pie. Continue reading “Shortcrust Venison Pie”