Venison Pie

Venison Pie Recipe

This is a recipe for a rich venison pie which combines the deep rich taste of venison with red wine and redcurrant jelly. Scottish game, such as Deer have often been managed in great estates in the Scottish Highlands. They were used as targets for the rich to shoot at, as much as the poor to try to steal!

Venison Pie

Ingredients:
2lb Venison Shoulder
2 oz flour
5fl oz red wine
5 fl oz red wine vinegar
10fl oz stock (venison)
2 sliced onions
1/2 tablespoon chopped parsley
1 tabelspoon redcurrant jelly
12 oz puff pastry
pinch of all spice
pinch of mace
seasoning (salt & pepper)

Method:

Tenderise your meat by mallet or rolling pin. In a bowl mix the mace, flour and all spice and season well.Remove any fat or gristle from the meat (there shouldn't be much if indeed any) then cube and dust with the prepared flour.

Place in a pan along with the wine, vinegar and just enough stock to cover the meat. Simmer this gently for approx 1 hour. Remove from heat and add the onions and parsley. Place back on heat, cover and simmer for another 30 minutes.

Pre heat the oven to 450F AFTER carrying out the second paragraph.

Remove from heat again and allow to cool. Skim off any fat (there shouldn't be that much). Place in a pie dish, add the jelly and the remaining stock. Roll out the pastry and cover the pie. Make a steam hole in the middle and bake for about 25 minutes until the pastry is golden brown.

Serve with a potato dish of your choice.

As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.