catch it, clean it, cook it

Venison, Guiness and Mushroom Pies

by Alex Taffs

TaffsVenisonPies

Ingredients

1 kg diced venison
3 sliced onions
4 crushed cloves garlic
oil
1 – 2 heaped table spoons plain flour
400ml Guinness (can)
2 cups beef stock
Cup of frozen peas
2 sprigs of rosemary
Plenty of slice mushrooms
Ready-rolled short crust and puff pastry (pampas is good)
1 beaten egg

Method

Filling Process

1. In a sauté pan (deep one) brown the onions on medium heat
2. Add in rosemary, garlic, mushrooms, venison & season to taste
3. Then add 1 can Guinness.
4. Stir in 1 heaping tbsp flour.
5. Pour in beef stock to top off stew
6. Add cup of frozen peas
7. Stir the mixture so that it is all coated in all the juices
8. Cover and allow to simmer for 1.5 to 2 hours until the mixture is at a thick gravy consistency stirring every 20-30mins to stop it sticking to the bottom

Pastry Process

For a venison pie I recommend using shortcrust pastry on the bottom. I prefer using puff pastry on the top but you can still use shortcrust on the top to save having to buy two different types of pastry. You can make pastry from scratch but the shop made pastry is just as good and a lot quicker. Pampas is a good brand. Lube the case with some butter or a little oil. Roll out the pastry (if needed) to fit the cases and press the edges into them well and leave a little over the top of the tin. Then chill or freeze the pastry cases for at least 20 minutes before baking.

Then blind bake* for 20mins. Once taken out of the oven fill the pastry cases with the filling warm or hot while the pastry is still hot and this will prevent liquid seeping out. Then place the lids on the top and press the sides down over the cooked pastry to prevent it leaking using whatever pastry you decide on and brush with beaten egg. Cut a small slit in the top to allow the steam to escape. Bake at 200 degrees for 15 minutes or until the top is nice and brown. Allow to stand for a good 15-30mins before easting as they will be VERY hot.

Enjoy!

*Line the pastry with foil or baking paper and fill with dried beans, rice or dried chick peas. Bake at 200 degrees for 20 minutes. This is called baking blind and will ensure the pastry is not soggy or chewy when eating.

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This entry was posted on April 21, 2013 by in Recipes and tagged , , , , , , , , .
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