Venison Ragout Pie

For the venison ragout pie, render the bacon cubes in a skillet without adding fat.

Defrost the puff pastry.

Cut the venison into small cubes and season with speculoos spice, salt and pepper. Mix well. Add the meat to the bacon cubes and brown on all sides, adding a little butter.

Peel and chop the shallots. Clean the carrots and cut them into small cubes. Add the sherry, game stock and shallots to the meat. Also add the carrots, thyme and bay leaves. Cover with a lid and cook slowly at a moderate temperature for about 2 hours.

Boil down remaining liquid, except for a small amount. Allow the ragout to cool slightly and season with salt.

Preheat oven to 200 °C.

Line 4 ovenproof dishes with slices of puff pastry. Divide the ragout among the 4 bowls, cover with puff pastry and close tightly at the edges with the bottom puff pastry slices. Brush the top puff pastry layer with egg yolk.

Place the venison ragout pies in the oven at 200 °C for about 20 minutes and bake until golden brown and cooked.

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