Venison Pie: A Hunter's Delight – A Step-by-Step Recipe

Are you looking for a hearty, flavorful, and impressive dish to showcase your culinary skills? Look no further than this mouthwatering venison pie recipe! This classic recipe combines tender venison with rich vegetables and a flaky, golden crust, perfect for a special occasion or a cozy weeknight dinner. Whether you're a seasoned hunter or simply appreciate high-quality game meat, this recipe will become a staple in your kitchen.

Why Venison Pie?

Venison, the meat of deer, offers a lean and flavorful alternative to traditional beef. Its slightly gamey taste is balanced beautifully in this pie, creating a depth of flavor that's both satisfying and sophisticated. This recipe minimizes the preparation time, allowing you to enjoy the rich rewards of venison without spending hours in the kitchen.

Ingredients You'll Need:

This venison pie recipe serves 4-6 people. Adjust quantities accordingly for larger gatherings.

For the Venison Filling:

• 500g (1lb 2oz) venison steak, cubed
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cloves garlic, minced
• 1 tbsp plain flour
• 300ml (1 1/4 cups) beef stock
• 100ml (1/2 cup) red wine (optional, but adds depth of flavor)
• 1 tbsp tomato purée
• 1 tsp dried thyme
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 tbsp olive oil

For the Pastry:

• 350g (12oz) ready-made shortcrust pastry (or your favorite homemade recipe!)
• 1 egg, beaten (for egg wash)

Step-by-Step Instructions:

Preparing the Venison Filling:

1. Brown the venison: Heat the olive oil in a large pan over medium-high heat. Add the cubed venison and brown on all sides. Remove from the pan and set aside.
2. Sauté the vegetables: Add the onion, carrots, and celery to the pan and cook until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.
3. Make the sauce: Stir in the flour and cook for 1 minute. Gradually whisk in the beef stock and red wine (if using), stirring constantly until the sauce thickens.
4. Simmer the venison: Return the venison to the pan. Add the tomato purée, thyme, bay leaf, salt, and pepper. Bring to a simmer, then reduce the heat and cook for 15-20 minutes, or until the venison is tender. Remove the bay leaf before serving.

Assembling and Baking the Pie:

1. Preheat the oven: Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Roll out the pastry: On a lightly floured surface, roll out half of the pastry to fit a 20cm (8 inch) pie dish.
3. Line the pie dish: Carefully transfer the pastry to the pie dish and trim the edges.
4. Add the filling: Pour the venison filling into the pastry-lined dish.
5. Top with pastry: Roll out the remaining pastry and either place it over the filling or cut it into strips to create a lattice top. Crimp the edges to seal.
6. Egg wash: Brush the top of the pastry with the beaten egg for a golden brown finish.
7. Bake: Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbling.
8. Rest: Let the pie rest for 10-15 minutes before serving.

Serving Suggestions:

Serve your delicious venison pie hot, accompanied by a side of creamy mashed potatoes, roasted root vegetables, or a simple green salad. A rich gravy made from the pan juices elevates the dish even further.

Tips for Success:

• Use good quality venison: The flavor of your pie will depend heavily on the quality of the venison you use.
• Don't overcook the venison: Overcooked venison will be tough. Aim for tender, juicy meat.
• Make your own pastry: If you have time, making your own pastry will give your pie an extra special touch.
• Add your favorite vegetables: Feel free to add other vegetables to the filling, such as mushrooms, parsnips, or sweet potatoes.

Enjoy your homemade venison pie! This recipe is perfect for sharing with friends and family, and it's sure to become a new favorite. Remember to share your culinary creations using #VenisonPieRecipe on social media!