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Peppered Venison Pies

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Ingredients

Olive Oil
1 Onion Chopped
3 Cloves garlic Sliced
1 Stick celery Sliced thinly
1 Carrot Chopped small
3 Sprigs Thyme
1 Tsp Butter
¼ Cup Flour Seasoned with salt and pepper
800g Venison leg Cubed
50ml Brandy
350ml Beef stock
100ml Cream
½ Cup Red Wine
1-2 Tsp Crushed black pepper
200g Savoury short pastry
200g Puff pastry
1 Egg, mixed with ½ Tsp water

Peppered Venison Pies

  • Medium

Ingredients

Directions

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Steps

1
Done

Preheat an oven to 150C.

In a large pan heat a little oil. Add the onion, garlic, celery, carrot and thyme. Fry for a few minutes until softened, add the pepper, brandy, red wine, stock, cream and boil for 10 minutes and place into a deep oven proof dish.

2
Done

Place the flour in a bowl. Add venison and toss to coat. Fry the meat in some oil and butter, in a couple of batches until lightly browned. Place on top of the onion mixture, cover and place in the oven for two hours, stirring once, until the meat is completely tender.

3
Done

Remove the meat from the oven and cool completely.

Preheat the oven to 180C.

Line four pie tins with short pastry. Spoon the filling evenly into each pie tin. Roll the puff pastry and top each pie. Press the edges together with a fork and poke a couple of holes into the top. Brush with egg wash and bake for 25 minutes until the pastry is puffed and golden.

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Shakshuka
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