Recipes

Savoury

Vanilla and Venison Pie

Keen to showcase vanilla’s versatility, we challenged LittlePod friend, author and chef James Strawbridge to create something seasonal and savoury. Pairing our natural vanilla paste with locally-sourced venison, James cooked up the perfect pie!

Serves: 4-6 people.

Pre-heat oven to 180°C (fan-assisted) / 200°C (conventional) / 400°F.

This recipe includes

Natural Vanilla Paste

Ingredients

  • Pastry:

    500g plain flour

    250g cold salted butter, diced

    Water

    1 tsp LittlePod natural vanilla paste

    ½ tsp ground cinnamon

    Pinch of cracked pepper


    Venison:

    1kg Venison haunch (James used Westcountry Premium Venison from East Devon)

    2 tsp LittlePod natural vanilla paste

    1 tsp ground cinnamon

    1 cinnamon stick

    1 tsp rosemary, finely chopped

    1 tsp thyme, finely chopped

    1 tsp crushed juniper berries

    Generous pinch sea salt and cracked black pepper


    Pie filling:

    200g smoked streaky bacon, chopped

    200g cooked chestnuts

    4 shallots, finely diced

    4 carrots, finely chopped

    4 garlic cloves, finely chopped

    500ml chicken stock

    1/2 bottle Westcountry cider

    50g butter

    1 tbsp flour

    50g dried porcini mushrooms

    1 tbsp redcurrant jelly

Did you know..?

Vanilla can be used to enhance all manner of meats. Rub into duck or pork and sear to add depth of flavour.

Method

  1. Marinade the diced venison with the vanilla paste, herbs and spices. Season with salt and pepper.
  2. Make the pastry by combining the flour and butter with the vanilla paste, cinnamon and cracked peppercorns. Mix until you have a breadcrumb texture. Gradually pour in cold water whilst stirring until you have a dough-like texture that holds together. Wrap and rest in the fridge for 1-2 hours.
  3. Sear the venison in a large pan with melted butter. Once the meat has browned, add bacon, shallot, garlic and carrots. Sauté for 5-10 mins and sprinkle with flour. Cook out the flour, stirring well, and deglaze the pan with cider.
  4. Pour in the chicken stock, mushrooms, chestnuts and redcurrant jelly and reduce the heat. Simmer for 60 minutes until the venison is tender. Then allow to cool slightly.
  5. Transfer the venison and vanilla filling to a pie dish and roll out your pastry lid. Seal the edges of the pie with a floured fork and brush with beaten egg. Bake in a pre-heated oven for 40-45 mins until the pastry is golden.
  6. Serve with celeriac mash and steamed greens. This pie pairs well with a chilled glass of Westcountry cider.

This recipe was created by LittlePod friend, chef and author, James Strawbridge.

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