Venison Pie Recipe

A Recipe for Venison Pie

A Recipe for Venison Pie from Real Recipes

Venison Pudding Recipe

This is a classic British / Scottish Recipe. The British love a good pie. The mixture of succulent meat, a rich gravy and crisp but absorbent pastry is one of the nations most loved dishes. This Venisom Pie Recipe is part of that tradition. Deer is the only large game animal still native and wild to the British Isles and as such occupies an very important place in the ingredient list of a meat eating cook/chef in these Islands. This particular Venison Pie Recipe is nothing fancy it is classic British style cooking exemplified by Mrs Beeton. This is no bad thing. The British reputation for poor cuisine was gained by poor ingredients poor menu choice and poor execution not poor recipes. This recipe is a classic example of this. A classic combination – Venison, Red Wine and Redcurrant Jelly!


Preparation Time: 30 min
Cooking Time: 2 hours 5 minutes
Total Time: 2 Hours 35 minutes
Servings: 6 servings

Serving size: 400gm
Calories per serving: 400
Fat per serving: 35g

Updated on 8th March 2012

By: Darrell


For this Venison Pie Recipe you will need:

Ingredients

  • 1 kilo Venison Shoulder cubed into 1.25 cm pieces
  • 50gm flour
  • 150 ml red wine
  • 100 ml red wine vinegar
  • 225ml chicken stock
  • 2 sliced onions
  • 1 bouquet garni
  • 2 tablespoons redcurrant jelly
  • 375gm puff pastry
  • 1/2 tsp all spice
  • 1/2 tsp mace
  • some seasoning (salt & pepper)
  • 4 tablespoon Vegetable Oil
  • 3 cloves garlic

Method

  1. Preheat your oven to 160c
  2. Heat the oil in a large frying pan until nearly smoking hot
  3. Brown the Venison in small batches all over and remove to a bowl
  4. Turn the heat down and allow the remaining oil to cool
  5. When the oil is just warm add the onion and garlic and saute gently for five minutes
  6. In the bowl with the venison add the flour and spices
  7. Cover the venison with the flour and spice mixture
  8. Add back the venison to the pan with the onions and garlic
  9. Add the red wine, red wine vinegar and stock
  10. Bring gently to the boil
  11. Add the bouquet garnis to the venison
  12. Transfer to an oven proof dish with a lid
  13. Cook for 1 1/2 hours
  14. Remove the dish from the oven and add the redcurrant jelly
  15. remove the bouquet garnis
  16. Increase the oven temperature to 200c
  17. Leave the venison to cool
  18. Line a pie dish with 2/3rds of the pastry
  19. Fill the pie dish with the venison mixture
  20. Top with the remaining pastry
  21. Brush with eggwash
  22. Cook for 35 minitues or until the pastry is cooked and crisp on top

This Venison Pie Recipe is absolutely perfect with some good potatoes and some fresh vegetables. Simplicity on a plate!

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Rating: 4.7/10 (14 votes cast)
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Rating: -2 (from 4 votes)
Venison Pie Recipe, 4.7 out of 10 based on 14 ratings

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