Venison stew with butternut squash and a pastry crust

Since you need to let the stew cool down first before spooning it into the dishes, you could make it a day in advance, if you like. Just like any stew, it gets even more delicious with time! And if you have any of the game stew left over, serve it the next day with boiled rice or boiled floury potatoes with melted butter and finely chopped parsley.

IN ADVANCE

1. Light the charcoal in the Big Green Egg and heat with the Cast Iron Grid to a temperature of 220°C.
2. Meanwhile, cut the venison leg into slices about 2 centimetres thick. Peel the neck of the butternut squash and cut it into 6 equal slices; you won’t need the rest of the squash for this recipe. Finely grind or rub all ingredients for the spice mix in a coffee bean grinder, spice grinder or a mortar.

METHOD

1. Place the venison leg and squash slices on the grid and grill them for approx. 2 minutes. Turn the slices a quarter turn and grill for another 2 minutes. Turn the slices over and grill again for 2 x 2 minutes. Close the lid of the kamado after each action.
2. Place the slices of venison leg and squash on a chopping board. Remove the grid and place the Stainless Steel Grid in the EGG. Place the enamelled Dutch Oven on top, close the lid of the EGG and preheat the pan for about 5 minutes. Meanwhile, dice the venison leg and squash slices.
3. Melt the butter in the Dutch Oven. Add the meat and sprinkle with 2 tablespoons of the spice mix (save the rest for the next time you make this delicious stew). Close the lid of the Big Green Egg and brown the meat and squash on all sides. Stir occasionally and close the lid of the kamado after each action.
4. Meanwhile, peel and cut the onions into thin strips. Peel and finely chop the garlic. Add the onion, garlic, bay leaves and sage leaves to the pan and fry for about 5 minutes.
5. Deglaze with the vinegar and beef stock, and add the mustard, caster sugar and chocolate. Stir, close the lid of the kamado and wait for the liquid to start simmering.
6. Take the Dutch Oven out the EGG, remove the grid and insert the Heat Deflector. Put the grid back in place. Put the pan back on and close the lid of the Big Green Egg. Heat to 140°C. Let it stew for 2½-3 hours until the meat is nice and tender.
7. Remove the pan containing the stew from the Big Green Egg and leave to cool completely.
8. Once the stew has cooled, defrost the slices of puff pastry for the en croûte. Bring the temperature of the Big Green Egg to 220°C. Divide the stew between 4 round ovenproof dishes (Ø 10 cm with a volume of approx. 250 ml). Place a sheet of baking paper on top of the puff pastry and roll out the sheets slightly. Using a pastry ring, cut a circle from each slice that is 2 centimetres larger than the diameter of your baking dishes.
9. Separate the egg white from yolk. Mix the egg white with 30 g flour and beat the yolk. Brush the edges of the pastry circles with the egg white/flour mixture. Place the circles with the coated side on the baking dishes and press the edges down well. Brush the pastry sheet with the beaten egg yolk.
10. Place the cold Baking Stone on the grid of the EGG and place the baking dishes on top of it. Close the lid and heat for 25–30 minutes until the stew is warm and the dough is cooked and a lovely golden brown.