Slow-braised venison pie with crab apple jelly and a suet crust from The Irish Bakery (page 210) by Cherie Denham
- fennel seeds
- self-raising flour
- Show all ingredients...
- Serves : 6-8
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EYB Comments
Can substitute redcurrant jelly for crab apple jelly, and store-bought all-butter puff pastry for this recipe's suet crust.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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