Venison and Trotter Pie
For the filling:
cups/1.2 liters chicken stock
pig trotter, split lengthways
tablespoons olive oil
pounds/700 grams venison shoulder or leg meat, cut into about 2-inch pieces
tablespoons/40 grams all-purpose flour
cup/188 milliliters white wine
cloves garlic, peeled and halved
cup fingerling potatoes or new potatoes, boiled until tender
5- to 6-inch marrow bone, outside scraped clean
For the crust:
cups/300 grams all-purpose flour
tablespoons/30 grams sugar
teaspoon baking powder
teaspoon kosher salt
tablespoons/75 grams cold unsalted butter, coarsely grated
tablespoons/75 grams cold beef suet, coarsely grated (or use additional butter)
cup/200 milliliters ice water
Email Grocery List
Make the filling: In a heavy-bottomed pot that fits the trotter pieces in a single layer, bring the stock and trotter to a boil. Reduce the heat to medium, cover and simmer gently for about 3 hours or until the trotter skin and meat is very tender. Remove trotter pieces and strain the liquid, reserving both the trotters and liquid, separately.
Heat oven to 325 degrees. In a large Dutch oven, heat the oil over high heat. Generously season the venison all over with kosher salt and, working in batches, sear the meat on all sides until deep golden brown. Return all meat to the pot, reduce heat to medium and sprinkle the flour over the meat, stirring gently. When flour is slightly brown, add the wine, scraping all the browned bits from the bottom of the pan. Cook until the liquid thickens, about 1 minute, then add about 4 cups of the braising liquid from the trotters, so the meat is covered, along with the onion, garlic and herbs. Bring up to a boil, then cover tightly and place in the oven to cook until tender, about 3 hours. Fish out and discard the onion, garlic, thyme and bay leaf.
Once the trotter pieces are cool enough, pick off all of the meat, silken tendons and skin from the bones, and discard the bones and any tough bits. Chop trotter meat, tendon and skin roughly and add to the braised venison, along with the potatoes. Taste for seasoning and adjust if necessary with more salt.
Make the crust: Combine the flour, sugar, baking powder and salt in a food processor and pulse to mix. Add the butter and suet and pulse until mixture has a cornmeal-like texture. Slowly stream in a little cold water and continue pulsing, adding water a little at a time until dough comes together; you may not need all the water. Turn dough out onto a lightly floured surface and knead until smooth, dusting with flour as needed to avoid sticking. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 1 day.
When ready to bake the pie, heat oven to 375 degrees. Put a 9- or 10-inch deep-dish pie plate on a foil-lined baking tray and stand the marrow bone up in the center of the pan. Spoon all the meat, potato filling and gravy around it. On a lightly floured surface, roll dough into a 12-inch round and cut a small cross at the center. Drape dough over the pie plate, pushing the marrow bone right through the center, so it’s sticking out. Use scissors to cut excess dough away, leaving at least an inch hanging off the edge all around. Use a fork to press down and crimp the dough where it’s touching the edge of the pan, leaving the overhang attached. (It will make a kind of curtain around the the dish.) Generously brush the dough all over with the beaten egg, and bake until the crust is deep golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes, then season the open top of the marrow bone with a little salt and serve.
Hungry for more recipes?
Get recipes, tips and special offers in your inbox. Opt out or contact us anytime.
Please enter a valid email address.
Like this recipe?
Save To Recipe Box
Add to a collection
Print this recipe
EmailShare on PinterestShare on FacebookShare on Twitter