- 200g gluten free flour
- 1 tsp xanthan gum
- 1 tsp salt
- 1 egg yolk
- 100 butter, cubed & cold
- 1 tbsp mustard
- 3 tbsp water
- 3 Tbsp of olive oil
- 2 onions, sliced
- 2 garlic cloves, crushed
- 1 leek, thinly sliced
- 2 carrots, diced
- 2 celery sticks, thinly sliced
- 2 sprigs fresh thyme
- 250g mushrooms, sliced
- 1 small squash, peeled and in 2 cm cubes
- 250ml chicken stock
- 250ml red wine
- 3 Tbsp corn flour
- pinch salt
- pinch pepper
- 500g game, mixed or plain venison
Peel and dice the butternut squash into 2cm pieces, tip into a lined baking tray. Drizzle over some olive oil and a pinch of salt. Roast for 40 minutes at 180C.
Add a slug of olive oil to a casserole dish on medium heat. Tip in the sliced onions, garlic, leeks, carrots, celery and heat for 10 minutes. Add the mushrooms and sauté, stirring for another 5 minutes.
Place the game meat in a bowl with the corn flour, salt and pepper and toss with your hands to coat.
Turn the heat up, and push the veg to one side. Add the meat to the casserole dish and sizzle for 3 – 5 minutes, to brown. Pour in the red wine and chicken stock. Turn heat down to low, put the lid on, and simmer for 30-60 minutes until meat feels tender to the fork. Tip in the roasted squash and stir together.
Meanwhile make the pastry. Pour the flour, egg, salt, xanthan gum, mustard and cold butter into a food processor. Pulse carefully until a sandy texture. Then carefully drizzle in the water, with the motor running, until the mixture forms a ball. Wrap in cling film and place in the fridge for 30 minutes.
Place the pastry between two sheets of cling film ( gf pastry can be fragile, ignore if using regular flour) and roll out evenly into required shape to top your dish. Place over the top of your casserole and pinch at the edges. Brush with some milk or egg yolk. With extra pastry you can make a deer/cookie cutter decoration on top.
Bake in the oven at 170c for approx 30 minutes until a beautiful golden colour with some juices bubbling up at the edges.