Cornish Native Oyster, Cornish Game Venison & Skinners Ale Pasty - David Trewin October 26 2012, 0 Comments

500g Cornish Game Venison shoulder, chopped 
 salt and freshly ground black pepper 
50ml/2floz vegetable oil 
90g smoked bacon, cut into large lardons 
 80g onion, chopped 
80g carrots, peeled, cut into batons 
1 garlic cloves, peeled, chopped 
80g baby button mushrooms 
15g/1oz plain flour 
250ml Skinners Pennycomequick or Cornish Knocker 
1 litres Chicken Stock 
1 large bouquet garni (bay leaves, parsley and thyme) 
1 tbsp wholegrain mustard 
1 tsp tarragon, leaves only, chopped 
12 Cornish Native Oysters, shucked 
250g ready-rolled puff pastry 
1 free-range egg beaten together with a pinch of salt 

 Dave Trewin, Samphire Restaurant, Arwenack Street, Falmouth Cornwall