Venison Pie With Sour Cream And Rosemary Crust Recipes

RICH VENISON PIE RECIPE BY VALENTINE WARNER

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4.
• Heat the dripping in a large, lidded casserole on the hob, add the onions, fry until soft and browned. Turn off the heat, sift the flour and mustard powder into the pot. Stir until you have a thickish onion mix.
• Add the meat and carrots to the onions. Add the ale, sugar, vinegar, nutmeg, thyme and pepper, and both ginger biscuits. Stir once more.
• Cover the contents of the pot with a circle of neatly cut greaseproof and put the lid on, then cook it in the preheated oven for 1 1/2 hours. When the time is up, add a tablespoon of salt.
• Transfer the contents of the casserole to a pie dish . Use a deep dish, as a wide shallow one will have the pie crust drooping in the middle, thus becoming soggy. Turn the temperature of the oven up to 400 F / 200 C/ Gas 6.
• Roll your pastry out to a thickness of about 1/4 inches (7 millimeters) and lay it over the filling. Leave a slight overhang and crimp the edges with a fork. Paint the top of your pie evenly with the beaten egg and milk. This is the time to fashion any pastry motif appropriate to the occasion and place it on top. Prick a hole in the middle of the pastry.
• Cook for 40 to 45 minutes, until the pastry is a rich hazelnut brown. If in doubt, cook a little longer, as pale, soggy pastry is not as pleasing. Sourced from chef Valentine Warner in his excellent book, What to Eat Now .

VENISON PIE WITH SOUR CREAM AND ROSEMARY CRUST

Steps:

• Crust: Put flour and butter in the food processor and pulse until well mixed.
• Add sour cream and rosemary and keep pulsing until it becomes a rough mix.
• Press together and place in a plastic bag in the fridge for 30 minutes.
• Roll dough on a floured work surface, forming a rectangle.
• Fold short sides to the middle and fold in half again.
• Repeat and place in the fridge for 1 hour or until use.
• Filling: Heat butter and oil in a cast-iron pot and saute until brown. Put aside.
• Saute onion, celery and carrots in the same pot.
• Put the sealed meat and seasoned flour in a large plastic bag.
• Shake well to coat all the meat with flour.
• Shake off excess flour and return to pot.
• Add the cloves and rosemary.
• Mix the white wine, sherry, Worcestershire sauce, tomato paste and boiling water and pour over meat.
• Simmer for 2-3 hours or bake in oven for 2-3 hours.
• The meat should come off the bones.
• In the meantime, saute the onions, garlic, and mushrooms. Also saute the bacon and add to the onions.
• When the meat is ready, remove the bones and stir in the jam and onion mix. If required, thicken the sauce further.
• Transfer to an oven dish to cool.
• Roll out dough until 6-cm thick.
• Cut slightly bigger than the dish and cover meat with dough.
• Tidy edges and paint with egg wash (1 egg yolk mixed with 10 ml water).
• Bake pie for 40-45 minutes at 180°C.

VENISON SWISS STEAK IN SOUR CREAM

Steps:

• Cut venison into 2 inch pieces.
• Melt fat in heavy skillet. Add meat and garlic and saute until brown on all sides.
• Arrange meat in 2 quart casserole.
• Put onions in skillet and cook 2 minutes in remaining fat.
• Add to onions the water, juices, bay leaf, peppercorns and salt.
• Pour this mixture over venison in casserole.
• Bake in slow oven 325 degrees for 1-2 hours or until meat is tender.
• Melt butter in fry pan, stir in flour. Stir constantly until smooth.
• Add sour cream and cook at low temperature for five minutes.
• Pour over meat in casserole.
• Serve immediately with buttered noodles or plain noodles.

VENISON POT PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
• Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
• Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
• Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
• Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
• Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
• Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
• Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.