Hearty deer & mushroom PIE

lostkat · 21-12-2008, 23:49

I bought a pack of venison from the Good Food Show a few weeks ago and decided that I wanted to put it into a hearty pie... so I did

I also went to a local farmers' market yesterday and picked up some gorgeous 'gormet' mushrooms to put in it. Fab! This pie is dead easy, but beware of the preparation time involved. Most of that involves it sitting in the fridge, but you need to let it have a good 4 hrs marinading, so start it off early.

Anyway, here we go...

Venison & Mushroom Pie
Serves 4 (was supposed to be 2, but it's MASSIVE!!)

Ingredients
Marinade

400g stewing venison, cubed
250ml red wine
1 onion, finely sliced
1 clove of garlic, crushed
1 carrot, peeled and sliced
1 sprig of rosemary
1 bay leaf
3 juniper berries

Stew

3 tbsp corn flour
2 tbsp butter
100g button mushrooms, large mushrooms halved or quartered (dependent on size)
5-6 small shallots, halved or quartered (dependent on size)
1 tbsp fresh thyme, finely chopped
250ml (approx) beef or veg stock

Pie

250-300g ready-to-roll puff or shortcrust pastry
1 egg, lightly beaten

Method
1. Put all of the marinade ingredients into a bowl. Add the venison, cover with clingfilm and leave for at least 4 hrs in the fridge (can be done overnight)

2. Strain the venison from the marinade and reserve the wine, which should now be opaque.

3. Put the cornflour in a bowl and toss the venison until thoroughly coated.

4. Melt the butter in a casserole dish over a medium heat and add the venison. Cook for 2-3 minutes until browned on all sides. You might need to do this in batches.

5. Remove the meat and add a splosh of the red wine mixture. Scrape any bits off the bottom of the pan so that they become part of the stew rather than burning on the bottom.

5. Add the mushrooms, shallots and rosemary (you can remove the meat at this point briefly) and cook for a further 2-3 minutes.

6. Reduce the heat slightly and tip the venison back in along with the reserved red wine. Add enough stock to almost cover all of the meat and veg.

7. Bring the liquid to a strong simmer, spoon of any scum which comes to the top. Then reduce the heat to its lowest setting and cook, stirring regularly for around 2 hours until the meat is lovely and tender.
N.B. My lowest setting on the smallest gas ring was too much for this, so I put it in the oven on GM2 instead, which was perfect.

8. Preheat the oven to GM6 (200°C) and roll the pastry out to fit the pie dish you're going to be using.

9. Tip the stew into the pie dish and place the pastry over the top. Crimp around the edges and trim off the excess.

10. Make 2 small holes in the centre of the pie, and make a couple of leaves out of any excess pastry to decorate the top. Brush the whole thing with some beaten egg.

11. Cook the pie for around 20 minutes until the pastry is golden brown. Remove from the oven and allow to cool for a few minutes before serving with mash and veg. You won't need to make a gravy as the pie will have enough.

Devour!

21-12-2008, 23:49	#1
lostkat Good Cat Join Date: Jun 2006 Posts: 5,550	Hearty deer & mushroom PIE I bought a pack of venison from the Good Food Show a few weeks ago and decided that I wanted to put it into a hearty pie... so I did I also went to a local farmers' market yesterday and picked up some gorgeous 'gormet' mushrooms to put in it. Fab! This pie is dead easy, but beware of the preparation time involved. Most of that involves it sitting in the fridge, but you need to let it have a good 4 hrs marinading, so start it off early. Anyway, here we go... Venison & Mushroom Pie Serves 4 (was supposed to be 2, but it's MASSIVE!!) Ingredients Marinade 400g stewing venison, cubed 250ml red wine 1 onion, finely sliced 1 clove of garlic, crushed 1 carrot, peeled and sliced 1 sprig of rosemary 1 bay leaf 3 juniper berries Stew 3 tbsp corn flour 2 tbsp butter 100g button mushrooms, large mushrooms halved or quartered (dependent on size) 5-6 small shallots, halved or quartered (dependent on size) 1 tbsp fresh thyme, finely chopped 250ml (approx) beef or veg stock Pie 250-300g ready-to-roll puff or shortcrust pastry 1 egg, lightly beaten Method 1. Put all of the marinade ingredients into a bowl. Add the venison, cover with clingfilm and leave for at least 4 hrs in the fridge (can be done overnight) 2. Strain the venison from the marinade and reserve the wine, which should now be opaque. 3. Put the cornflour in a bowl and toss the venison until thoroughly coated. 4. Melt the butter in a casserole dish over a medium heat and add the venison. Cook for 2-3 minutes until browned on all sides. You might need to do this in batches. 5. Remove the meat and add a splosh of the red wine mixture. Scrape any bits off the bottom of the pan so that they become part of the stew rather than burning on the bottom. 5. Add the mushrooms, shallots and rosemary (you can remove the meat at this point briefly) and cook for a further 2-3 minutes. 6. Reduce the heat slightly and tip the venison back in along with the reserved red wine. Add enough stock to almost cover all of the meat and veg. 7. Bring the liquid to a strong simmer, spoon of any scum which comes to the top. Then reduce the heat to its lowest setting and cook, stirring regularly for around 2 hours until the meat is lovely and tender. N.B. My lowest setting on the smallest gas ring was too much for this, so I put it in the oven on GM2 instead, which was perfect. 8. Preheat the oven to GM6 (200°C) and roll the pastry out to fit the pie dish you're going to be using. 9. Tip the stew into the pie dish and place the pastry over the top. Crimp around the edges and trim off the excess. 10. Make 2 small holes in the centre of the pie, and make a couple of leaves out of any excess pastry to decorate the top. Brush the whole thing with some beaten egg. 11. Cook the pie for around 20 minutes until the pastry is golden brown. Remove from the oven and allow to cool for a few minutes before serving with mash and veg. You won't need to make a gravy as the pie will have enough. Devour! __________________ Oooooh Cecil, what have you done?