Venison Pie Recipes

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.

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.

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.

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.