Venison Potatoes Brandade Recipes

BRANDADE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking dish and set dish on a baking sheet.
• Rinse salt cod under cold water, transfer to a sealable container and cover with several inches of cold water. Soak cod in the refrigerator, changing the water every few hours, for 24 to 36 hours. Remove cod from water and cut into evenly-sized pieces.
• Stir cod, milk, thyme, bay leaves, and cayenne pepper together in a pot over medium-high heat. Cook until fish begins to flake; 7 to 15 minutes. Remove from heat and strain; reserve cooking liquid and transfer fish to a bowl.
• Place potatoes and garlic in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Mash cod, a few splashes reserved cooking liquid, and lemon zest together in a bowl. Pour in remaining reserved cooking liquid and potatoes; mash until desired consistency is reached. Stir in 1/2 of the olive oil, lemon juice, and black pepper until smooth. Add remaining olive oil and blend until smooth. Season with salt. Pour mixture into prepared baking dish. Spread creme fraiche over the top and score the top with a spoon to create a crisscross surface.
• Bake in the preheated oven until browned and bubbling, about 20 minutes

BRANDADE

Steps:

• Put the cod in a large bowl and cover it with cold water. Let it soak for 24 hours, changing the water often.
• Put the potatoes in a saucepan, cover with water and simmer about 20 minutes or until the potatoes are soft. Drain. Keep warm.
• Meanwhile, drain the soaked cod and place in a saucepan. Cover with water and add 1/4 cup of the milk, the onion, bay leaf and parsley sprigs. Bring to a boil. Lower the heat and simmer for about 3 minutes or until the fish is cooked. Drain well. Carefully remove the bones and skin if necessary.
• In another saucepan, blend the remaining 1 cup milk and the cream. Warm it over low heat. In another saucepan, warm the oil.
• Combine the potatoes and garlic in the bowl of an electric mixer and beat at low speed. Add the flaked cod and beat at a high speed.
• Alternately add the milk mixture and warm oil until all are used. Beat in the nutmeg, cayenne, salt only if necessary and pepper. Stir in the truffles and serve with croutons.

VENISON HAND PIES

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).