Imagine a cold night, a roaring fire and family and friends gathered around to enjoy an evening’s company. There could be no better dish than a warming, traditional baked pie. But here's one with a difference. Try using New Zealand diced farm raised venison instead of more ordinary red meats. The rich, succulent flavour is something quite exceptional that is sure to wow your guests.
Ingredients
Servings
- PIE -----------------------------------------
- 1 kg venison
- 1 Tbsp paprika
- 3 Tbsp plain flour
- salt and pepper, cracked
- 3 Tbsp vegetable oil
- 2 carrots, diced
- 1 leek, diced
- 2 celery sticks, diced
- 2 Tbsp Tbsp tomato paste
- 50 g button mushrooms
- 2 large onions, diced
- 4 cloves garlic, crushed
- 1 tsp thyme leaves, finely chopped
- 1 Tbsp parsley, chopped
- 1.5 cups Pinot Noir
- 1 tsp red wine vinegar
- 1 cup demi-glace or meat stock
- 4 thick rashers of bacon, cut into lardons
- 300 g puff pastry
- EGG WASH --------------------------------
- 1 egg yolk
- dash of milk or beaten cream
Optional side
Baked seasonal vegetables
Servings
- PIE -----------------------------------------
- 1 kg venison
- 1 Tbsp paprika
- 3 Tbsp plain flour
- salt and pepper, cracked
- 3 Tbsp vegetable oil
- 2 carrots, diced
- 1 leek, diced
- 2 celery sticks, diced
- 2 Tbsp Tbsp tomato paste
- 50 g button mushrooms
- 2 large onions, diced
- 4 cloves garlic, crushed
- 1 tsp thyme leaves, finely chopped
- 1 Tbsp parsley, chopped
- 1.5 cups Pinot Noir
- 1 tsp red wine vinegar
- 1 cup demi-glace or meat stock
- 4 thick rashers of bacon, cut into lardons
- 300 g puff pastry
- EGG WASH --------------------------------
- 1 egg yolk
- dash of milk or beaten cream
Optional side
Baked seasonal vegetables
Venison
Coat the meat with the paprika, flour, salt and pepper.
Heat the oil and brown the meat all over. Add the vegetables and continue to brown. Add the remaining ingredients to the mixture.
Cook for 1 hour on low heat either in the oven or on the stove. Remove the dish and let it cool.
Pie
While the venison is cooling, dust a clean work surface with flour and roll the pie crust. Cut the pastry half a cm / 0.2” bigger than the pie dish.
Place cooked ingredients into a pie dish. Combine the egg wash ingredients and egg wash up the sides.
Cover the top of the pie with pastry and trim the edges.
Cut a 1 cm / 0.4” wide ribbon and seal around the edges, pressing with a fork to form a decorative pattern.
Cover and leave to sit for 10 minutes so the pastry can relax.
Glaze the pie with remaining egg wash and bake on high heat (220°C / 430°F) full fan for about 15 minutes, or until pastry is nut brown and thoroughly cooked.
Turn oven down to 180°C / 350°F and cook for a further 5 – 8 minutes.
To serve
Serve a slice of pie with baked seasonal vegetables.
Here are some tips to help with this recipe
What can I use in place of tomato paste?
The tomato paste can be replaced with ½ cup tomato puree
What can I use in place of large onions?
The large onions can be replaced with 16 pearl onions
