INGREDIENTS
600 g
Venison
2
Bay leaves
1 clove
Garlic
1
Lare onion
250 g
Mushrooms
1
Egg
600 milliliters
Beef stock
1 tbsp
Redcurrant jelly
1 tbsp
Cornflour
1
Salt and pepper
2 tbsp
Oil
1
(11oz) sheet Ready rolled puff pastry
150 milliliters
Cider, dry