Venison Pie

[Woodsmoke]

Dead easy. I dusted the meat in seasoned flour, then browned it hard. I then chopped a couple of onions and softened them in the same pan. Added rosemary and thyme, then a splash of dry cider (all I had, but red wine or even beer would probably be just as good if not better) Then a pint of really good beef stock, and simmered until tender but not falling apart. Chucked in a handful of mushrooms, and thickened the gravy with cornflour. Simple as that

I cheated a bit and just rolled out a shortcrust pastry lid as I was short of time. Next time it'll get a shortcrust base, and a puff pastry top!

 

[lochty]

Try adding some cranberries, fresh if poss, if not, a jar would do. Sweetens the gravy nicely.

 

[hendrix's rifle]

My mrs makes a cracking venison pie. Looking at that's just making me hungry though

 

[Woodsmoke]

Try adding some cranberries, fresh if poss, if not, a jar would do. Sweetens the gravy nicely.

I serve redcurrant jelly on the side, usually. Never thought of adding anything to the pie though. Next time

 

[hendrix's rifle]

Diced venison simmered in merlot, bacon pieces, peas, carrots, beef stock and shallots. Proper grub

 

[Woodsmoke]

Diced venison simmered in merlot, bacon pieces, peas, carrots, beef stock. Proper grub

I do like that motif in the middle. Very posh!

Pie looks superb

 

[willowbank]

View attachment 155572
Diced venison simmered in merlot, bacon pieces, peas, carrots, beef stock and shallots. Proper grub

Go on then..... how did you do the deer motif?

WB

 

[hendrix's rifle]

Go on then..... how did you do the deer motif?

WB

Erm, good question. Im going to presume she used a stencil, i will confirm that though lol. She usually does a stag head in pastry so it raises up, will try and get a pic on

 

[sako751sg]

For a better gravy cook it in Sweertheart Stout.It makes for a lovely rich sauce.

 

[Stalker62]

Honestly....never been much of a cook...

 

[Freeforester]

Honestly....never been much of a cook...

I'd not sack yer cook then!

 

[Woodsmoke]

Honestly....never been much of a cook...

Venison pot noodle?

 

[John Gryphon]

I do like that motif in the middle. Very posh!

Much better than a long black hair ha ha

For a better gravy cook it in Sweertheart Stout.It makes for a lovely rich sauce.

Geezuz they look as ****ing good as you can get sako!

 

[lochty]

If you're ever in braemar, call into Neil Menzies the butcher and get a couple of his venison and cranberry pies. Very tasty

 

[SteveW]

Keep scrolling up and down looking at all these pies,great efforts from everyone! my mouth is doing overtime salivating(if that's a word!)
I think if there's a gold medal for presentation Hendrix's mrs get's it! I'm sure they all taste gold medal though going off some of the great flavours everyone adds to their superb venison dishes!

 

[Klenchblaize]

I made a venison pudding today with half a bottle of stout. Still steaming as I write and now past it's 3rd hour. 4 should do it.

K

 

[User00035]

Dead easy. I dusted the meat in seasoned flour, then browned it hard. I then chopped a couple of onions and softened them in the same pan. Added rosemary and thyme, then a splash of dry cider (all I had, but red wine or even beer would probably be just as good if not better) Then a pint of really good beef stock, and simmered until tender but not falling apart. Chucked in a handful of mushrooms, and thickened the gravy with cornflour. Simple as that

I cheated a bit and just rolled out a shortcrust pastry lid as I was short of time. Next time it'll get a shortcrust base, and a puff pastry top!

View attachment 155570

Funnily enough I did almost exactly the same thing the other day with the shoulder meat from a couple of roe forelegs, except I braised some chunky cut spuds and carrots in the meat browning pan and chucked them in as well. And for the sauce I made a rue and let it down with stock and beer. Otherwise basically the same dish and damn good it was as well
Shortcrust pastry lid for me also. I do like nice crumbly bit of shortcrust.

 

[Woodsmoke]

Shortcrust pastry lid for me also. I do like nice crumbly bit of shortcrust.

I'm usually a puff pastry guy, but for some reason this just seemed to warrant a short pastry. It certainly hit the spot anyway, even the wife went back for another helping. Praise indeed!

 

[hendrix's rifle]

If you're ever in braemar, call into Neil Menzies the butcher and get a couple of his venison and cranberry pies. Very tasty

Can you send one down? Bit far for me, don't think i could deem it essential either...

 

[hendrix's rifle]

I'm usually a puff pastry guy, but for some reason this just seemed to warrant a short pastry. It certainly hit the spot anyway, even the wife went back for another helping. Praise indeed!

Good man, I get what ever is put in front of me i dont complain though lol. She says she did the hard work making the pie, I reckon I did dragging the bloody thing