Chefs Recipe: Brecon Venison & Red Wine Pie by Hywel Jones of Lucknam Park Hotel, Chippenham

Lucknam Park Gardens

In celebration of British Pie Week we are delighted to share this delicious recipe sent to us by the lovely people at Lucknam Park in Wiltshire. Tasty yet simple, it is full of flavour and one for all the family to enjoy!

Brecon Venison and Red Wine Pie

Brecon Venison and Red Wine Pie

Serves four

Ingredients

  • 700g diced venison haunch/shoulder
  • 150g diced streaky bacon
  • 1 onion, peeled and diced
  • 1 large carrot, peeled and diced
  • 1 clove of garlic, crushed
  • 350ml beef stock
  • 200ml red wine
  • Bouquet garni
  • 12 large shiitake mushrooms
  • Chopped parsley
  • 30g plain flour

Pastry

  • 225g plain flour
  • 110g butter, unsalted & cold
  • Pinch of salt
  • 1 egg, beaten

Method

For the pastry

Dice the butter and rub into the flour until it looks close to breadcrumbs.

Add the salt and egg and work gently to form a dough – do not let it get too warm.

Cover the pastry and chill for a minimum of 15 minutes before using.

For the venison

Gently cook the bacon in a large saucepan to release the juices and fat – keep it on a low heat to avoid it burning.

Remove the bacon once the pan is moist, and cook the diced venison until it is browned all over. If the venison doesn’t all fit into the pan easily then do this in batches to avoid the pan cooling.

Remove the venison from the pan once brown. Add the onion, carrot and garlic and gently cook until soft and the onions are sweetened. Sprinkle in the flour and toast untill just brown. Add the stock, wine and bouquet garni and gently boil. Add the venison and bacon.

Cook in a pre-heated oven at 160˚c for about 1 ½ hours but allow up to 2 hours.

Pan roast the mushrooms and add them to the mix with the herbs. Chill the mixture – preferably overnight as this will help the flavour.

To finish

Build the pie by putting some of the mixture into a pie dish. Roll out the pastry to about 4mm thick and top the pie dish then flute the edges. Egg wash and decorate with pastry leaves then bake in a hot oven at 180˚c for 15-20 minutes until golden brown.

The Chef: Hywel JonesChefs Photo

Hywel Jones is Executive Chef for The Park Michelin-starred restaurant and The Brasserie. Since his appointment in 2004, Hywel has successfully raised the standards of the cuisine to a level that has resulted in numerous accolades including a Michelin Star.

Hywel started his career with David Nichols at The Royal Garden and then moved on to work as Chef de Partie in two Michelin 3-star establishments; Chez Nico at 90 and Marco Pierre White. Prior to his move to Lucknam Park Hotel and Spa, he was executive Chef at Pharmacy Restaurant in Notting Hill.

Awarded Hotel Chef of the Year at the 2007 Hotel Catey Awards, Hywel has created superb menus in both the Michelin starred Park Restaurant and more recently in the stylish and contemporary Brasserie. Where possible, Hywel uses locally sourced ingredients including micro salads, vegetables and herbs from Lucknam Park’s own kitchen garden. He has built a personal relationship with his local suppliers ensuring quality ingredients that are always reflective of the season.

The Restaurants: Restaurant Hywel Jones by Lucknam Park (1 Michelin Star/3 AA Rosettes) and The Brasserie (2 AA Rosettes), Lucknam Park, Colerne, Nr Bath, Chippenham, Wiltshire, SN14

The Club Member Offer:

Restaurant Hywel Jones at Luckham Park – members receive 10% off food and beverage when dining from the a la carte menu for lunch and dinner Monday to Thursday. Click here for more details.

The Park at Lucknam Park

The Brasserie – members receive 10% off food and beverage when dining from the a la carte menu for lunch and dinner Monday to Thursday. Click here for more details.

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