Directions
For Filling
To a stock pot, heat two tablespoons of olive oil on medium/high heat. Add garlic and heat until tender. Add carrots and heat until tender. Add celery and onions and heat until tender. In a separate frying pan, remove casing from sausage and cook, chopping into small bits. Add sausage to vegetable mixture (but not any of the fat). Then add a can of tomato paste and mix through. On top of this mixture, place your Sika rib meat. Add red wine and chicken stock to cover. Tie together the bay leaves, thyme and rosemary with twine and drop into the pot. Cover and cook for about 3 hours on low temperature.
When the meet is very tender, remove from the pot and allow to cool. Remove the meat from the bone and chop into bite size pieces.
Run the vegetable/sausage mixture through a food mill and then add back the chopped sika meat. This is your filling for the pastry.
For Pastry
To make the pastry, mix all of the ingredients together in a large bowl and add just enough cold water to bring it together, but not so much that it becomes sticky. Butter and flour 4 individual dariole moulds. Roll out the pastry to a 1/16th thickness and cut out 4 rounds of the pastry big enough to line the dariole moulds. Cut out 4 smaller rounds to act as lids for the pastries.
Line and fill the molds with the venison “ragu” mixture, put on the lids and trim away any excess pastry, making sure the lids are tightly sealed. Wrap each pastry in cling film.
Place the molds onto an upturned saucer in a large saucepan and add enough just-boiling water to come halfway up the sides of the pan. Steam for 30 minutes, then keep warm until ready to serve.
