VENISON POT PIE
Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.
Provided by nick_atnite
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h
Yield 8
Number Of Ingredients 22
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.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 62 g, Cholesterol 66 mg, Fat 20.8 g, Fiber 7.4 g, Protein 21.5 g, SaturatedFat 5 g, Sodium 515.6 mg, Sugar 5.6 g
VENISON PIE
Make and share this Venison Pie recipe from Food.com.
Provided by queenbeatrice
Categories Savory Pies
Time 2h30m
Yield 4 portions, 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Coat the venison chunks with the flour and salt and pepper.
- Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
- Transfer to a bowl.
- Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
- Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
- Pour in the stock and bring to a simmer.
- Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
- About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
- Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
- For the topping, peel the potatoes and cut into 2 inch chunks.
- Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
- While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
- Heat the oven to 425 degrees F.
- Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
- Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
- Grind over some pepper and serve.
Nutrition Facts : Calories 754.2, Fat 25.9, SaturatedFat 7.2, Cholesterol 252.2, Sodium 460.5, Carbohydrate 71.6, Fiber 9.3, Sugar 15.4, Protein 51.5
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 .
Nutrition Facts : Calories 829 kcal, Carbohydrate 45 g, Cholesterol 168 mg, Fiber 4 g, Protein 55 g, SaturatedFat 14 g, Sodium 566 mg, Fat 44 g, ServingSize Serves 6, UnsaturatedFat 26 g
VENISON POT PIE
I have scoured the web looking for different things to do with venison. So tired of all the chili and stew recipes! Not sure where this came from, but it was fantastic. My husband likes it better than chicken pot pie.
Provided by kadiprimo
Categories Pot Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1) Preheat oven to 400°F Lightly grease a 9-inch deep pie dish.
- 2) Season venison with salt and pepper. Roll in flour to coat.
- 3) Heat butter in a large skillet over medium. Add venison and brown on all sides, stirring occasionally, about 5 minutes. Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes. Add wine, peas, broth, and Bay leaves; bring to a boil over high heat. Cover and simmer over medium-low 20 minutes.
- 4) Transfer mixture to prepared pie dish. Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly.
Nutrition Facts : Calories 464.4, Fat 20, SaturatedFat 7.1, Cholesterol 42.5, Sodium 613.1, Carbohydrate 27.3, Fiber 3.6, Sugar 3.8, Protein 36.9
VENISON COTTAGE PIE
Indulge in our venison version of cottage pie. The red wine is optional, but does add richness to the sauce and pairs well with the flavour of the meat
Provided by Barney Desmazery
Categories Dinner
Time 2h10m
Number Of Ingredients 13
Steps:
- Heat the oil in a casserole dish or large saucepan over a medium heat. Tip in the venison and stir to coat in the hot oil. Cook for 15-20 mins or until the mince is browned and toasted, adding more oil if it starts to look dry. Stir in the carrot and onion and cook for 10 mins more until they start to brown. Sprinkle over the flour and cook for a further 2 mins. Stir in the bay and ketchup, then pour in the wine, if using, and bubble for a minute, then gradually stir in the stock. Leave everything to simmer gently over a medium heat for 30-40 mins until you have a tender venison in a rich gravy.
- Tip into a medium baking dish and leave to cool. The filling can be made up to two days ahead and kept chilled.
- To make the topping, tip the potatoes into a large saucepan and cover with salted cold water, bring to the boil and simmer for about 8 mins until tender.
- Drain well, then leave to steam-dry for a few minutes. Mash well with the milk and two-thirds of the butter, then grate in a pinch of nutmeg and season. Using a spatula, top the pie filling with the mash, starting from the outside, then spread it over the middle. Using a fork, scrape lines across the top. Can be chilled for two days or frozen for up to six months.
- When you're ready to cook, heat the oven to 190C/170C fan/gas 5. Put the pie on a large baking tray to catch any drips. Melt the remaining butter, and drizzle or brush it all over the top of the pie, then bake for 35-40 mins until golden and bubbling. Leave to rest for 10 mins, then serve straight from the dish.
Nutrition Facts : Calories 447 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium
VENISON HAND PIES
Venison hand pies.
Provided by THOMAS ELLEFSON
Categories Venison Recipes
Time 1h35m
Yield 5
Number Of Ingredients 16
Steps:
- Whisk together flour and salt for pastry in a medium bowl. Cut in shortening with a pastry blender until coarse. Stir in water with a fork until dough can be pressed into a ball. Divide into 5 equal pieces. Place each piece on plastic wrap, flatten into a disc with your hand, and wrap tightly. Place in the refrigerator for 30 minutes.
- Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.
- Mix eggs and milk together in a small bowl.
- Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.
- Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.
- Fill the centers of each circle with meat and vegetable mixture and place a dot of butter on top of each. Fold the dough to make a crescent shaped-hand pie and crimp shut with a fork. Cut a small slit in the top of each pie and transfer to the prepared baking sheet. Brush with egg wash.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. An instant-read thermometer inserted into the middle should read 135 degrees F (57 degrees C).
Nutrition Facts : Calories 674 calories, Carbohydrate 57.9 g, Cholesterol 139.3 mg, Fat 37.6 g, Fiber 3.6 g, Protein 26.3 g, SaturatedFat 10.7 g, Sodium 586.2 mg
More about "venison pie recipes"
YOU'LL LOVE THIS DELICIOUS VENISON STEAK PIE - GREAT …
From greatbritishfoodawards.com
Servings 6Category Baking
- Preheat the oven to 170°C/325°F/ Gas Mark 3. To make the pie filling sauté the bacon pieces and shallots gently in the oil for 6-8 minutes. Remove from the pot with a slotted spoon, leaving the oil inside, and set to one side.
- Add the diced venison a little at a time to the flavoured oil in the pot and seal. Stir in the garlic, tomato purée and black pepper, sprinkle over the flour and stir. Return the cooked bacon and shallots along with the mushrooms to the pot.
- Stir in the red wine, hot stock, juniper berries, bay leaves and thyme. Bring to a simmer on the hob, place on the lid and transfer to the oven to cook 1 hour. Once the filling is cooked remove the bay leaves, any herb twigs and season to taste.
- Increase the oven temperature to 200°F/400°F/Gas Mark 6. To make the pie dust a work surface and a rolling pin with a little flour and roll out the pastry to approximately 5-7mm thick. Turn the pie dish upside down and use as a guide to cut a circle about 1cm larger than the top. Cut some thin strips from the remaining pastry to use around the rim of the dish.
VENISON PIE | JAMIE OLIVER RECIPES
From jamieoliver.com
Cuisine BritishTotal Time 4 hrs 15 minsCategory MainsCalories 596 per serving
- Preheat the oven to 180°C/350°F/gas 4. Heat a lug of olive oil in a large ovenproof pan on a low heat.
- Don’t let them colour too much. Meanwhile, peel and chop the garlic and carrots, and trim and chop the celery.Turn the heat up, then add the butter, garlic, carrot and celery.
VENISON PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
10 BEST VENISON MEAT PIE RECIPES | YUMMLY
From yummly.com
VENISON MEAT PIE | WILD GAME CUISINE - NEVADAFOODIES
From nevadafoodies.com
LEFTOVER VENISON STEW POT PIE RECIPE - WHAT'S COOKIN' …
From whatscookinitalianstylecuisine.com
VENISON SHEPHERD'S PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
VENISON PIE RECIPE - THE PIONEER CHICKS
From thepioneerchicks.com
VENISON AND RED WINE PIE RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
VENISON AND STILTON PIE | DINNER RECIPES | WOMAN
From womanandhome.com
PERFECT VENISON PIES - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
VENISON SHEPHERD’S PIE – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
VENISON MEAT PIE RECIPE - GAME & FISH - GAME & FISH
From gameandfishmag.com
10 BEST VENISON MEAT PIE RECIPES | YUMMLY
From yummly.com
VENISON BOURGUIGNON PIE RECIPE - SLOW AND STEADY PERFECTION
From shootinguk.co.uk
EASY VENISON POT PIE RECIPE: A FAMILY FAVORITE - THE RUNNING DOE
From therunningdoe.com
VENISON PIE RECIPE | THE COOKING CAT
From thecookingcat.com
VENISON POT PIE - FOX VALLEY FOODIE
From foxvalleyfoodie.com
BAKED VENISON MEAT PIE RECIPE | TRAEGER GRILLS
From traeger.com
VENISON FRITO PIE | MEATEATER COOK
From themeateater.com
VENISON PIE | RIVER COTTAGE REUNITED
From learningwithexperts.com
VENISON PIE RECIPE | OLIVEMAGAZINE
From olivemagazine.com
VENISON PIE - NZ VENISON
From nzvenison.com
VENISON SHEPHERD’S PIE | MEATEATER COOK
From themeateater.com
VENISON SHEPHERD'S PIE - MISS ALLIE'S KITCHEN
From missallieskitchen.com
EASY GROUND VENISON MEAT PIES RECIPE - RUSTIC FAMILY RECIPES
From rusticfamilyrecipes.com
VENISON PIE - GOOD HOUSEKEEPING
From goodhousekeeping.com
VENISON POT PIE RECIPE WITH HOMEMADE PIE CRUST - PODUNK LIVING
From podunkliving.com
WILD VENISON COTTAGE PIE RECIPE - DISCOVERED FOODS
From discoveredfoods.com
VENISON PIE | WOOLWORTHS TASTE
From taste.co.za
VENISON HUNTER'S PIE RECIPE - NORTH AMERICAN WHITETAIL
From northamericanwhitetail.com
VENISON SHEPHERD'S PIE - CLASSIC SHEPHERD'S PIE WITH VENISON
From honest-food.net
VENISON PIE (ALMOST) LIKE MAMMA USED TO MAKE - COOKSISTER
From cooksister.com
VENISON PIE RECIPE - HOW TO MAKE ITALIAN VENISON PIES
From honest-food.net
VENISON POT PIE RECIPE USING GROUND VENISON MEAT
From confessionsofanover-workedmom.com
VENISON POT PIE – BRAISED VENISON IN A CRISPY CRUST
From venisonthursday.com
VENISON SHEPHERD'S PIE • THE RUSTIC ELK
From therusticelk.com
HUNTER’S VENISON PIE RECIPE | FOOD TO LOVE
From foodtolove.co.nz
VENISON SHEPHERD'S PIE - TRADITION WITH A TWIST - STACY LYN HARRIS
From stacylynharris.com
HOMEMADE VENISON PIE - SUMPTUOUS AND RIDICULOUSLY DELICIOUS
From thesouthafrican.com
VENISON RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
25 BEST VENISON RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love