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Venison and glazed onion pies with balsamic gravy

Venison and glazed onion pies with balsamic gravy is built on Water, Olive Oil, Balsamic Vinegar, and Dark Chocolate Grated. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 tbsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the pastry, place the flour, butter, two of the eggs and the water into a food processor and pulse until the mixture comes together to form a dough.

2. 2

   Place the discs onto a non-stick baking sheet and brush with beaten egg.

3. 3

   Transfer to the oven and bake for 8-10 minutes, or until lightly golden-brown.

4. 4

   For the filling, heat the oil in a frying pan and gently fry the onion until softened but not coloured.

5. 5

   Add the garlic and cook for one minute.

6. 6

   Add the venison and cook, stirring frequently, until browned all over.

7. 7

   Add the wine and vinegar and simmer until reduced by half.

8. 8

   Season with salt and freshly ground black pepper, add the chocolate and stir until melted.

9. 9

   Transfer to the oven and bake for ten minutes, or until the pastry is crisp and golden-brown and the filling is cooked through.

10. 10

    To serve, place the pies onto plates and garnish with a sprig of rosemary.