1200 gr venison loin
400 gr Puff pastry
200 gr each Selection of mushrooms, shemji, shitake, oyster
100 gr black fungus
2 Shallots finely chopped
50 mls extra virgin olive oil
Salt and pepper
1 bunch chopped chives
45 gr dried cepes
75 ml madeira
300 ml veal jus (or beef stock)
2 cloves garlic crushed
For the sauce, sweat off the chopped garlic in a little butter, add madeira and dried cepes , add veal us and reduce by half.
Bring to the side of the stove and simmer for half an hour.
Correct seasoning to taste and pass through fine sieve, keep warm.
Saute selection of mushrooms and the shallots in olive oil with a little butter and season to taste.
Line a small pie tine with puff pastry and fill with the sauteed mushrooms.
Cover the mushrooms with puff pastry and brush with egg yolk. Bake in a hot oven for 10-15 minutes until the pastry is cooked. Remove from the oven and keep warm.
Seal venison in a hot pan and roast in hot oven until cooked to your liking.
When venison is cooked remove from oven and rest for at least ten minutes.
Slice the pie in half and arrange on a warm plate with some creamed potatoes, lay the sliced beef on top of the creamed potatoes and drizzle with the jus.