Welcome guest, is this your first visit? Create Account now to join.
  • Login:

Welcome to the NZ Hunting and Shooting Forums.

If this is your first visit, be sure to check out the FAQ by clicking the link above. You may have to register before you can post: click the register link above to proceed.

Cooee Stager BLK


User Tag List

+ Reply to Thread
Results 1 to 14 of 14
Like Tree15Likes
  • 1 Post By Chelsea
  • 7 Post By nevereadyfreddy
  • 1 Post By thatguy
  • 1 Post By bunji
  • 2 Post By Mauser308
  • 2 Post By bunji
  • 1 Post By thatguy

Thread: Please share - Venison Pie Recipes

  1. #1
    Member
    Join Date
    May 2019
    Location
    Land of the Auck
    Posts
    262

    Please share - Venison Pie Recipes

    Looking to bulk make and freeze some veni pies (normal nz pie size)

    This may have been covered already and there are loads of recipes online, so really just checking if someone believes they have mastered the perfect recipe and are willing to share.

    Also what cut (if any in particular) would you and would you not use?

  2. #2
    Member bunji's Avatar
    Join Date
    Jul 2013
    Location
    South Island - Gods Own Country
    Posts
    557
    @thatguy Venison makes fantastic pies ,the missus makes some she got the recipe from the estate manor cooks that they have had passed down to them when l was guiding in the UK, l can get her to dig out ,do you want just meat or meat & some veg ,which is our favorite Venni pie as it comes out not so rich & makes a nice gravy filler.
    "Fair Winds and Following Seas" - Capt Ron You Glorious Bastard

  3. #3
    Member stug's Avatar
    Join Date
    May 2012
    Location
    Oxford, Canterbury
    Posts
    4,114
    The one in the Speights cookbook is pretty good

  4. #4
    Member
    Join Date
    Oct 2018
    Location
    South waikato
    Posts
    298
    Whenever I do pies I just make a really good thick casserole. I have made a really nice one using one of the Maggie lamb shank bases and venison with whatever veggies I prefer like kumara and carrot. You just have to make sure you thicken the sauce up as much as possible because no one likes a soggy pie that leaks and burns your chin. Best pies have been done with cold casserole from the next day that’s cooked like 10 hours.
    RUMPY likes this.

  5. #5
    Member
    Join Date
    Sep 2013
    Location
    Tauranga
    Posts
    587
    I make a heap of ven pies, about 24 in a batch.
    I use a pie maker now which will do 4 at a time.
    3 kg ven (any part) diced ,2 decent onions chopped and flavour of choice.
    The one I use is "McCormack beef and red wine casserole".
    Chuck the lot in your slow cooker for 5 to 6 hours and then ad some frozen mixed veg and cook for another 1/2 hour.
    Thicken with corn flour and leave to cool
    I just buy the flakey puff pastry sheets and go from there.
    The biggest problem is keeping people from pinching them out of the freezer.
    Happy cooking.Name:  IMG_20190622_115732.jpg
Views: 108
Size:  2.15 MB
    outdoorlad, Ryan, Maca49 and 4 others like this.

  6. #6
    Member
    Join Date
    May 2019
    Location
    Land of the Auck
    Posts
    262
    Thanks all! @nevereadyfreddy I need on of those pie makers, looks real easy.

    @bunji, probably good to add veg for bit more balance.

  7. #7
    Member
    Join Date
    May 2019
    Location
    Land of the Auck
    Posts
    262
    https://www.kmart.co.nz/product/pie-maker/3117813

    Chuck that on the ol Santa list thank you very much
    nevereadyfreddy likes this.

  8. #8
    Member
    Join Date
    Sep 2013
    Location
    Tauranga
    Posts
    587
    Yeah, the pie maker was a huge improvement over the foil dishes that I started with
    Makes nice apple/apricot pies also.

  9. #9
    Member
    Join Date
    Oct 2018
    Location
    South waikato
    Posts
    298
    Quote Originally Posted by thatguy View Post
    https://www.kmart.co.nz/product/pie-maker/3117813

    Chuck that on the ol Santa list thank you very much
    I wonder if these pie makers have enough depth? Iv always wanted to get one but was worried they wouldn’t hold as much filling as the individual tins.

  10. #10
    Member bunji's Avatar
    Join Date
    Jul 2013
    Location
    South Island - Gods Own Country
    Posts
    557
    @thatguy Here is the Old School UK game keepers version ,note this was for a large "family " style pie so the missus just adds subtracts to what she see's fit as we make a dozen pies minimum at a time if we do it in the pie maker & then freeze them .

    We do the same thing @Chelsea said in making any good casserole dish you like into pies instead ,what the missus does is simply strain the filling as you go & thicken the left of sauce with flour to make a thick pie gravy that does not give you third degree burns while it leaks down your chin .

    During the first Lock Down l could see how things were going to turn to shit re material prices & supply so we brought ahead plans for the farm renovations & had a builders crew living on site for 6 weeks ,they would beg the missus to make batches of these pies for smoko & to take home with them at the end of the job . You can add or remove what ever suits your taste


    Old School Game Keeper Venison & Veggy pie =


    Serves 4

    30g mushrooms, finely chopped
    100g pancetta or smoked bacon, finely chopped
    1 x red onion, finely chopped
    2 x cloves of garlic, finely chopped
    1 x small swede, finely chopped
    1 x large carrot, finely chopped
    2 x sticks of celery, finely chopped
    800g -1kg venison shoulder diced to size
    salt & black pepper to taste
    flour for dusting
    250ml red wine


    -Heat 2 tablespoons of olive oil in a frying pan and fry the pancetta or bacon until until brown. Then add the mushrooms ,onions and garlic and continue to fry until brown & remove .Toss into the pan juices Coated Venison pieces in flour & quickly sear/brown on all sides Add all the vegetables to the pan and cook until soft, then transfer everything into a casserole dish /slow cooker with the wine. Cook for 2 1/2-3 hrs or until the meat is really tender

    = Use a colander to drain the pie mix & then thicken juices with flour or fine mashed potatoes for thick pie gravy & add to top of the pies. Yumbo
    Last edited by bunji; 24-11-2021 at 06:12 PM.
    Chelsea likes this.
    "Fair Winds and Following Seas" - Capt Ron You Glorious Bastard

  11. #11
    Member
    Join Date
    Oct 2013
    Location
    Western BoP
    Posts
    6,984
    Qty venison mince, brown in frypan to taste - mixed herbs, thyme, etc.

    Dump venison mince into pot after browned, cover with red wine - cheap shiraz is nice, nothing sweet though the actual type isn't really important I find. Dump more mixed herbs in.

    Pot into fridge, let it sit for 24 hours in the fridge just chilln' in the wine.

    Make the pie pastry up, start the oven up to preheat normal pie type cooking deal. Chuck the pot on the stove top, get it set up for a rolling boil/simmer type deal to reduce the fluids down to make the pie sauce up. As it reduces, stir in cornflour a little at a time to help the liquid thicken up, keep stirring so the mince doesn't glue itself to the bottom of the pot - burning it here will ruin your pie filling and make it taste quite acrid. Aiming for a strong ballsy wine and venison flavour - this is a really gutsy pie that grabs a handful of your tastebuds while not being overpowering.

    Once the mince and sauce is thickened/reduced to usual pie consistency, into the pastry lined pie dish, lid on and bake as per normal pie/pastry baking requirements to cook without burning the top of it.

    Thats the basic workhorse version, worth a couple of goes to get the kinks worked out then experiment by adding in mushrooms or whatever floats your boat.

    Made one for a mate and turned up with it but ended up not using it for dinner that night... The bugger flogged it and took it to his work the next day where they were having a home made pie competition. After an argument where they tried to ban it after a couple of challenges that it was a commercially made pie, they finally decide to allow it in, where it cleaned up. My one and only ever entry into a pie baking competition, not that it was planned.

    NB, if you aren't a red wine fan - 50/50 wine water reduces the flavour strength...

    NB #2 - that recipie above with the red onions etc is similar to one I've done with the red wine jus deal - goes bloody awesome, just leave it in the fridge 24hrs to soak the flavours up. Yum...
    bunji and Chelsea like this.

  12. #12
    Member bunji's Avatar
    Join Date
    Jul 2013
    Location
    South Island - Gods Own Country
    Posts
    557
    Quote Originally Posted by Chelsea View Post
    I wonder if these pie makers have enough depth? Iv always wanted to get one but was worried they wouldn’t hold as much filling as the individual tins.
    @Chelsea The missus went through comparing them a couple of years ago & got the Sunbeam PM4800 model to replace the KMart jobby she had .This PM4800 model is designed to make larger Old School Bakery style pie so only does 4 at a time ,but what we find is as you are making them it times out perfectly for getting the next lot ready . It had the best ratings including from Smoko vans etc that used them commercially for lasting/cleaning/heating .

    This one has had a lot of use as she makes up pies as treats for our Farm workers & neighboring Farms when we have the freezers full after we do our annual extended hunts over the roar & has never played up & is easy to clean .
    Last edited by bunji; 24-11-2021 at 07:14 PM.
    Beaker and Chelsea like this.
    "Fair Winds and Following Seas" - Capt Ron You Glorious Bastard

  13. #13
    Member
    Join Date
    May 2019
    Location
    Land of the Auck
    Posts
    262
    @bunji thanks for that review, was wondering the same.
    bunji likes this.

  14. #14
    Member
    Join Date
    Sep 2013
    Location
    Tauranga
    Posts
    587
    My one is the PM4800.
    Have had it for about 3 years .
    Trouble free and easy to clean.
    Gets a lot of use.

 

 

Similar Threads

  1. Recipes
    By widerange in forum Reloading and Ballistics
    Replies: 2
    Last Post: 18-02-2019, 02:05 PM
  2. Anyone willing to help/share Venison Sausage recipes??
    By Roy Lehndorf in forum Game Cooking and Recipes
    Replies: 21
    Last Post: 02-02-2017, 08:50 PM
  3. Want some recipes?
    By Angus_A in forum Game Cooking and Recipes
    Replies: 70
    Last Post: 11-05-2013, 12:51 PM
  4. Venison sausage recipes?
    By SiB in forum Game Cooking and Recipes
    Replies: 11
    Last Post: 18-01-2013, 10:22 PM
  5. Replies: 39
    Last Post: 30-11-2012, 11:21 PM

Tags for this Thread

Bookmarks

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Welcome to NZ Hunting and Shooting Forums! We see you're new here, or arn't logged in. Create an account, and Login for full access including our FREE BUY and SELL section Register NOW!!