Kilranelagh Wood – Tree # 5 Recipe

Prepare and brown the meat

Season the cubed venison or beef with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Toss the meat with 3 tablespoons of flour until lightly coated. Heat 1 tablespoon olive oil and 2 tablespoons unsalted butter in a large heavy skillet or Dutch oven over medium-high heat. In batches if needed, add the meat in a single layer and brown on all sides, about 3–4 minutes per batch; do not overcrowd. Transfer browned meat to a plate and set aside.

Sauté the aromatics and vegetables

Reduce heat to medium. Add the chopped onion to the same pot and sauté until softened and translucent, about 5 minutes, scraping up any browned bits. Add the minced garlic and cook 30–45 seconds until fragrant. Add the diced carrots and parsnip and cook 4–5 minutes. Stir in the quartered mushrooms and cook until they release liquid and begin to brown, about 4 minutes.

Build the braising liquid

Stir in 1 tablespoon tomato paste and cook 1 minute. Pour in 1/2 cup dry red wine to deglaze the pan, scraping up browned bits; simmer 2 minutes to reduce slightly. Add 1 cup beef or venison stock, 1 teaspoon Worcestershire sauce, 3 sprigs fresh thyme, and 1 bay leaf. Return the browned meat and any accumulated juices to the pot so the meat is mostly submerged. Bring to a gentle simmer.

Braise until tender

Cover the pot and transfer to an oven preheated to 325°F (160°C), or keep on the stovetop at low simmer. Braise until the meat is fork-tender, about 1 to 1¼ hours. Check at 45 minutes and stir. If the liquid reduces too much, add up to 1/4 cup more stock.

Thicken the filling

When meat is tender, remove the thyme sprigs and bay leaf. If you prefer a thicker filling, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and stir into the hot filling; simmer on medium-low 2–3 minutes until thickened. Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with salt and pepper.

Assemble the pie

Transfer the filling to a shallow ovenproof pie dish or individual ramekins, filling to about 3/4 full. Roll or fit the thawed puff pastry sheet over the top, trimming excess and pressing edges to seal. Brush the pastry with the beaten egg for a glossy finish. Cut a small vent in the center to let steam escape.

Bake

Place the assembled pie on a baking sheet and bake in a 400°F (200°C) oven for 20–25 minutes, or until pastry is puffed and golden brown. For individual ramekins, reduce bake time to 15–20 minutes. Let the pie rest 5 minutes before serving.

While the filling braises, place the peeled and cut potatoes in a pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain the potatoes well and return to the warm pot. Add 2 tablespoons unsalted butter and gently mash to your preferred texture. Warm 1/2 cup milk (or half-and-half) and add gradually until you reach a creamy consistency. Stir in 1 tablespoon chopped fresh chives, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm until ready to serve.

Spoon herb-mashed potatoes onto plates beside a wedge of the game pie. Top with a small sprinkle of chopped parsley, a pinch of coarse sea salt, and a few microgreens or baby arugula for peppery brightness. Serve immediately.