
Ingredients
Pie Filling
- 500 g venison meat diced
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 200 g mushrooms sliced
- 2 carrots diced
- 2 celery stalks diced
- 2 tbsp plain flour
- 250 ml red wine
- 250 ml beef or venison stock
- 1 bay leaf
- 1 sprig of fresh thyme (or 1/2 teaspoon of dried thyme)
- salt and pepper to taste
Pastry
- 300 g puff pastry
Instructions
- Heat the olive oil in a large, oven-safe pan or Dutch oven over medium-high heat.
- Add the diced venison and cook until browned on all sides. Remove the venison from the pan and set it aside.
- In the same pan, add the chopped onion and garlic. Sauté for a few minutes until they become translucent.
- Add the sliced mushrooms, diced carrots, and diced celery. Cook for another 5-7 minutes until the vegetables start to soften.
- Sprinkle the flour over the vegetables and stir well to combine. Cook for a minute or two to remove the raw flour taste.
- Return the browned venison to the pan.
- Pour in the red wine and beef or venison stock, stirring to combine. Add the bay leaf and fresh thyme.
- Season the mixture with salt and pepper to taste.
- Bring the mixture to a simmer, then cover the pan and reduce the heat to low. Let it simmer for 2 hours, or until the venison is tender and the sauce has thickened. Stir occasionally.
- Preheat your oven to 200°C (392°F) while you prepare the pastry.
- Roll out the puff pastry on a floured surface to fit the size of your pie dish. You'll need one piece for the base and one for the top.
- Line the base of a pie dish with one sheet of pastry and trim any excess hanging over the edges.
- Pour the cooked venison filling into the pastry-lined pie dish.
- Place the second sheet of pastry on top of the filling. Seal the edges by pressing them together and trim any excess pastry.
- Cut a small slit in the center of the pastry to allow steam to escape during baking.
- Place the pie in the preheated oven and bake for about 25 minutes or until the pastry is golden brown and crispy.
- Remove the venison pie from the oven, allow it to cool slightly, and then slice and serve. Enjoy your homemade venison pie!You can serve this venison pie with your choice of side dishes, such as mashed potatoes and steamed vegetables.
Nutrition Facts
Venison pie
Amount per Serving
Calories
493
% Daily Value*
Fat
26
g
40
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
71
mg
24
%
Sodium
270
mg
12
%
Potassium
636
mg
18
%
Carbohydrates
31
g
10
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
25
g
50
%
Vitamin A
3406
IU
68
%
Vitamin C
4
mg
5
%
Calcium
31
mg
3
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.