Hunting season in Ontario generally lasts from mid-September to mid-December. As we roll into December at Sanagan’s, you won’t have to hunt for delicious offerings to fill any of your holiday needs.
One offering that may have eluded you in the past is our Hunter’s Pie. Chef Anne and her team in the kitchen have refined this recipe over the past few years to it’s near perfect current iteration. Rich venison, elk and wild boar are slowly simmered with red wine and paired with hearty lentils and aromatics inside a buttery, flaky crust, topped with a true trophy in the form of a piece of bone marrow.
Our Hunter’s Pie is the very definition of a special occasion dish. It is rich, and delicious, and one should likely fight the desire to enjoy it every day, reserving it for gatherings with friends and family. My suggestion would be to keep things simple, and serve this with a crisp green salad using a mix with bitter greens and a mustard vinaigrette.
We have a quiet Christmas planned this year, but our centrepiece on Christmas Eve will be one of Chef Anne’s delicious Hunter Pies. Happy hunting, and happy holidays!