Venison, Mushroom & Red Wine Pie
This is a recipe I adapted to use up some of the stewing meat from the last fallow deer I shot. It's delicious.
What you need:
- 500-600g of Venison (cubed).
- 30ml oil
- 1/2 an onion
- Couple of cloves of garlic (crushed)
- 3 tbsp of flour
- 100-200g of mushrooms (cubed)
- 2/3 cup beef stock
- 1 cup of red wine
- 1tbsp tomato paste
- 1/4 tap dried thyme
- 500g puff pastry sheets (better to have too many than too few)
milk
Instructions
- Season the meat with a bit of salt and pepper and brown it in oil.
- Add the onion and cook until softened.
- Add the flour and stir until browned.
- Add the mushrooms, stock, win, tomato paste and herbs.
- Bring to boil then simmer on the stove (or stew in the oven) until tender.
- Correct seasoning and consistency and once it's done put the meat in a dish and chuck it in the fridge to cool.
- Line a pie dish with pastry and fill with meat mixture.
- Cover with pastry lid and seal the edges (may need a slit on the top to breathe).
- Brush with milk and bake at 200 degrees celsius for about 30 minutes or until golden.
- Eat! But remember, always blow on the pie.
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