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Venison Pie

Venison Pies
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Venison Pies

Venison Pie

Venison pie is a great Winter favorite. Cooking the meat low and slow means the venison will be succulent and full of flavor. Then complete the dish with a lid of golden puff pastry. This recipe has been adapted and tweaked from classic European dishes.
Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Course Dinner, Lunch, Main Course

Equipment

  • 1 Flameproof casserole pot or heavy base saucepan
  • 1 Pie dish or individual ramekins

Ingredients
  

  • 1 kg venison chunks
  • 1 tsp salt
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp cognac
  • 1 whole onion chopped
  • 250 grams mushrooms white or swiss
  • 1 tbsp olive oil
  • 3 whole carrots sliced
  • salt to taste
  • 1 tsp black pepper ground
  • 4 cups beef or venison stock if you have it
  • 2 whole bay leaves
  • 6 sprigs thyme
  • 1 tbsp butter
  • 1 tbsp flour plain
  • 1 tbsp water
  • ½ cup cream thickened
  • 1 whole sheet puff pastry
  • 1 whole egg beaten

Instructions
 

Saute

  • Dice the venison in 2.5cm or 1” pieces and season with salt.
    1 kg venison chunks, 1 tsp salt
  • Add butter and olive oil to a heavy based saucepan or flameproof casserole dish and place over medium high heat.
    1 tbsp butter, 1 tbsp olive oil
  • Add the venison pieces in batches to give them space and brown well on all sides then remove.
  • Deglaze the pan with cognac.
    1 tbsp cognac
  • In the same pan, add butter place the onion sauté until caramelized (about 20 mins) then remove.
    1 tbsp butter, 1 whole onion
  • In with the mushrooms. Cook the mushrooms for about 15 minutes until they are browned and caramelized then remove.
    250 grams mushrooms
  • Add olive oil to the same pot, and carrots in and season with salt and pepper. Cook for seven to ten minutes until softened.
    1 tbsp olive oil, 3 whole carrots, salt, 1 tsp black pepper
  • Return the venison, onions and mushrooms to the pan with the beef stock, bay leaves and thyme.
    4 cups beef, 2 whole bay leaves, 6 sprigs thyme

Simmer

  • Bring to the boil then turn the heat down to a simmer, place the lid on the pot and cook for two hours.
  • Melt a tablespoon of butter and combine with one tablespoon of plain flour adding water if required to make a paste.
    1 tbsp butter, 1 tbsp flour, 1 tbsp water
  • Add the paste into the pan and stir to combine.
  • Continue cooking until the meat is tender and the gravy has thickened to the required level.
  • Stir in cream.
    ½ cup cream
  • Preheat an oven to 180C or 160C(fan forced).
  • If the ingredients were not cooked in a casserole dish now place the cooked venison mixture into an ovenproof pie dish or individual ramekins.
  • Wait for the dish/mixture to cool a bit so it’s easier to place the pastry on top.
  • Place the pastry on top of the dish, crimping the edges.
    1 whole sheet puff pastry
  • Use a knife to slice three or four vents in the top of the pastry then brush the top with the beaten egg.
    1 whole egg

Bake

  • Place the casserole dish into the oven to bake for 30 minutes or until the pastry is golden brown.
Keyword pie, venison
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