VENISON COTTAGE PIE
Give an everyday classic a makeover with venison mince. Rich with red wine, this dish is smart enough for casual suppers with friends. For this recipe you will need a 3 litre/5 pint ovenproof dish.
Provided by Mary Berry
Categories Main course
Yield Serves 6
Number Of Ingredients 13
Steps:
- Heat the oil in a large deep, lidded casserole or a heavy-based saucepan set over a high heat. Add the bacon and fry until crisp. Remove and set aside.
- Add the onion, carrot and rosemary and fry for a few minutes until softened. Add the mince and stir until golden-brown, breaking it up while stirring.
- Sprinkle in the flour and cook for a minute, stirring. Gradually add the wine, and, stirring all the time, boil for a few minutes until the volume of liquid has reduced by half. Add the stock and the cooked bacon, bring to the boil and season with salt and pepper, stirring for 5 minutes. Cover and simmer for about 40 minutes or until tender.
- Preheat the oven 200C/180C Fan/Gas 6.
- Spoon the mince into a 3 litre/5 pint ovenproof dish. Set aside to cool.
- To make the topping, bring a large saucepan of salted water to the boil. Boil the potatoes until tender. Drain and return to the pan. Add the butter and milk. Season with salt and pepper and mash until smooth.
- Spoon the mash on top of the cold mince, level the top and mark with a fork. Bake for 45 minutes or until golden-brown and bubbling.
VENISON CHILLI COTTAGE PIE
Try this twist on cottage pie using venison instead of beef. If you don't fancy the spiced mash topping, you can swap that out, too, for a puff pastry lid
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 4h55m
Number Of Ingredients 16
Steps:
- Heat oven to 140C/120C fan/gas 2. Heat half the oil in a large flameproof casserole dish and fry the venison in batches until it has a dark caramelised crust, then transfer to a plate. Turn the heat right down, give the dish a quick wipe with some kitchen paper and add a little more oil, then fry the onions over a low heat for about 20 mins until caramelised. Stir in the garlic and spices, cook for a couple of mins, then add the venison back to the pan, stirring so all the spices coat the venison. Pour in the wine and stock and bring to the boil. Cover and cook in the oven for 2½ hrs until the meat is very tender.
- Lift the venison out of pan and set aside on a plate. Reduce the sauce by two-thirds, whisk in the cornflour mix, then cook over a low heat for 5 mins until thickened and glossy. Tip the venison back in along with the lime zest and juice and the grated chocolate, stir everything together, check the seasoning and pour into a gratin dish or individual pie dishes and chill in the fridge. Can be made three days ahead and chilled for up to six months ahead and frozen.
- To make the mash, boil the potatoes in salted water. Add the soured cream to a pan and gently heat. When the potatoes are tender, drain well, then either pass through a ricer into a bowl or mash them. Mix in the chilli, then slowly stir in the soured cream until you have a light, fluffy mash. Add a little seasoning and spread or pipe over the chilled chilli mix, then scatter over the cheese. Pop in the fridge until needed. Can be assembled up to a day before, or frozen for up to one month.
- To cook the pie, heat oven to 180C/160C fan/gas 6. Bake for 45 mins until golden and bubbling, leave to sit for 10 mins and serve straight from the dish.
Nutrition Facts : Calories 800 calories, Fat 27 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 60 grams protein, Sodium 1.4 milligram of sodium
VENISON & VEGETABLE (HUNTER'S) PIE
This is a mix between the Hunter's Pie and Cottage Pie recipes found in "Irish Pub Cooking" by Larry Doyle. I've never had either before, so I can't comment on how close it is to your usual Cottage Pie. All I know is that this was a good one-pot meal for venison lovers like us!
Provided by Meghan at Food.com
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat to oven 375 degrees F.
- Get two pans going: a large skillet for the meat and a medium saucepan for the potatoes. Heat 1 tablespoon oil in the skillet and brown meat. While the meat is cooking, cover the peeled and diced potatoes with cold water and boil.
- After about five minutes, remove meat from pan, leaving any remaining oil in the skillet.
- Add 1 tablespoon oil and cook garlic, carrots, celery, onion and green pepper until slightly brown. Stir in flour and tomato paste. (This mixture will coat the veggies.) Cook the veggies for another minute, stirring constantly. Pour in the broth, chili flakes and boil, stirring constantly.
- Add the venison back into the skillet and season with salt and pepper. Stir in the mushrooms and cook for another 5 minutes, stirring often. The mixture will be thick!
- Put the meat mixture into a pie plate.
- Drain the potatoes and return to the stove, heating over low heat to dry potatoes a bit. (This will only take a minute.) Mash the potatoes with the half-and-half and garlic powder. Spoon the potatoes over the meat mixture and bake in the preheated oven for 25 minutes or until potatoes are lightly brown and veggies are as soft as you'd like.
Nutrition Facts : Calories 456.4, Fat 17.9, SaturatedFat 5.5, Cholesterol 113.9, Sodium 401.2, Carbohydrate 37.9, Fiber 5.6, Sugar 5.4, Protein 36.8
VENISON AND COTTAGE CHEESE PIE
Haven't tried this yet but I am looking for some new ideas for venison I haven't tried and this sounded different and good.
Provided by Chef Jeff Garland
Categories Deer
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Brown together onion, mushroom, and ground venison in a heavy skillet.
- Drain any excess fat.
- Add pepper, ketchup and flour to skillet and cook and stir for 3 minutes.
- Turn this meat mixture into the pie crust lined pan.
- Beat eggs and add cottage cheese.
- Pour this mixture over meat in the pie pan.
- Bake at 350 degrees for 30-40 minutes, or until filling is set, crust is golden, and topping is puffed.
Nutrition Facts : Calories 356.1, Fat 18.7, SaturatedFat 6.6, Cholesterol 136.3, Sodium 462.3, Carbohydrate 20.4, Fiber 1.5, Sugar 2.8, Protein 25.7
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- Tip into a medium baking dish and leave to cool. The filling can be made up to two days ahead and kept chilled.
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