Gluten-Free Venison And Beetroot Pie

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Great British Chefs
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500 g diced venison

1 heaped tbsp gluten free plain flour/rice flour

1 large onion, chopped

4 cloves of garlic, crushed

2 carrots, peeled and chopped

2 sticks of celery, chopped

2 handfuls of chestnut mushrooms, chopped

4 rashers of smoked bacon

2 beetroots, peeled and chopped

A generous squirt of tomato puree

A forkful of red wine

A few sprigs of fresh thyme, picked

2 bay leaves

1 pint of chicken or beef stock

Salt and pepper

125 g potato flour

75 g rice flour, plus more for dusting

50 g tapioca flour

1 tsp. xanthan gum

½ tsp. salt

150 -175ml cold water

2 tsp. lemon juice

150 g unsalted butter, left out of the fridge for an hour to soften slightly

1 egg beaten for glazing

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