VENISON MEAT PIES
This recipe is loosely based on a Sicilian Easter lamb pie, and if you don't have venison, lamb works fine here. This is a great recipe for all that "venison burger" you might have lying around in your freezer, and, while it does takes time to make, the pies will keep for a week in the fridge.
Provided by Hank Shaw
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Mix the flours and the salt together in a large bowl. Mix the yeast and the warm water in a cup and let hydrate for 15 minutes. Meanwhile, mix the lard into the flour with your hands until it looks like a coarse meal.
- Pour the hydrated yeast into the flour and mix well. Knead for 5 minutes, cover in plastic wrap and let rest 1 hour. Meanwhile, mix all the filling ingredients -- except for the lard -- together in a bowl. Preheat the oven to 450°F.
- To make the pies, roll the dough into a rough log and slice off 1/3 of it. Now cut each chunk into thirds, so you have 3 small pieces and 3 large pieces. Take out one of the large pieces and keep the rest covered with a damp cloth.
- Roll out the dough into a 6-inch circle about 1/8-inch thick. Use a bowl or large glass to cut a perfect circle. Put some of the filling into the center of the circle, leaving a 1-inch border on all sides. Set that dough onto a baking sheet lined with parchment. Do the same thing with the other 2 larger pieces of dough. When you have all three pies set out, press 1 tablespoon of lard or butter onto the center of the filling of each pie.
- To make the tops of the pies, roll out each smaller piece of dough to about the same thickness -- they should be smaller, about 5 inches in diameter. Lay the top on the venison filling.
- Now take up the bottom of the larger piece of dough and attach it to the top piece of dough by pinching and crimping it over. Do this all around the pie to seal it. With a very sharp knife slice vents in the top of the pie.
- Beat the egg with a little water and paint all the pies with it. Bake in the oven for 25 to 35 minutes, or until they are golden brown. Let the pies rest on a rack for at least 10 minutes before eating. They are good hot, cold or at room temperature.
Nutrition Facts : Calories 690 kcal, Carbohydrate 73 g, Protein 39 g, Fat 27 g, SaturatedFat 14 g, Cholesterol 185 mg, Sodium 2571 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
VENISON POT PIE
Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.
Provided by nick_atnite
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h
Yield 8
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
- Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
- Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
- Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
- Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
- Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
- Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 62 g, Cholesterol 66 mg, Fat 20.8 g, Fiber 7.4 g, Protein 21.5 g, SaturatedFat 5 g, Sodium 515.6 mg, Sugar 5.6 g
VENISON POT PIE
I have scoured the web looking for different things to do with venison. So tired of all the chili and stew recipes! Not sure where this came from, but it was fantastic. My husband likes it better than chicken pot pie.
Provided by kadiprimo
Categories Pot Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 1) Preheat oven to 400°F Lightly grease a 9-inch deep pie dish.
- 2) Season venison with salt and pepper. Roll in flour to coat.
- 3) Heat butter in a large skillet over medium. Add venison and brown on all sides, stirring occasionally, about 5 minutes. Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes. Add wine, peas, broth, and Bay leaves; bring to a boil over high heat. Cover and simmer over medium-low 20 minutes.
- 4) Transfer mixture to prepared pie dish. Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly.
Nutrition Facts : Calories 464.4, Fat 20, SaturatedFat 7.1, Cholesterol 42.5, Sodium 613.1, Carbohydrate 27.3, Fiber 3.6, Sugar 3.8, Protein 36.9
VENISON PIE
Make and share this Venison Pie recipe from Food.com.
Provided by queenbeatrice
Categories Savory Pies
Time 2h30m
Yield 4 portions, 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Coat the venison chunks with the flour and salt and pepper.
- Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
- Transfer to a bowl.
- Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
- Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
- Pour in the stock and bring to a simmer.
- Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
- About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
- Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
- For the topping, peel the potatoes and cut into 2 inch chunks.
- Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
- While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
- Heat the oven to 425 degrees F.
- Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
- Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
- Grind over some pepper and serve.
Nutrition Facts : Calories 754.2, Fat 25.9, SaturatedFat 7.2, Cholesterol 252.2, Sodium 460.5, Carbohydrate 71.6, Fiber 9.3, Sugar 15.4, Protein 51.5
More about "venison meat pies food"
VENISON MEAT PIE | WILD GAME CUISINE - NEVADAFOODIES
From nevadafoodies.com
4.4/5 (9)Estimated Reading Time 2 minsServings 4
- Heat a large skillet over medium heat and add the olive oil. Add the potatoes to the skillet and cook until lightly browned about 10 minutes. Add the onions, shallots and garlic to the potatoes and cook for an additional 5 minutes. Move the potatoes over in the skillet and add the ground venison. Cook the venison until browned and then mix with the potatoes and onions. Season with the tarragon, parsley and salt.
- Heat a separate small skillet over medium heat and add the butter and mushrooms. Cook the mushrooms until browned about 6-7 minutes.
- Add the venison and potatoes to a pie plate and top with the mushrooms and shredded cheese.
VENISON PIE RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
Cuisine BritishCategory EntreesServings 4Total Time 3 hrs 30 mins
- Heat 1 tablespoon oil in a Dutch oven or large skillet over medium-high heat. Add 1/3 of the venison and brisket and cook, turning the pieces frequently with tongs, until they’re well browned on all sides, 6 to 8 minutes, adding an additional 1/2 tablespoon oil if the Dutch oven or skillet seems dry. Transfer the cooked meat to a plate. Repeat, adding more oil if necessary, for a total of 3 batches.
- Add 1 1/2 tablespoons oil to the pot in which you seared the venison (don’t wipe it out!), reduce the heat to medium, and add the onions and carrot. Cook, stirring occasionally, until they begin to soften, about 5 minutes. Add the bacon and cook for 2 to 3 minutes more. Add the garlic and cook just until softened, about 1 minute more.
- Generously season the vegetables and bacon in the pot with salt and pepper, then add the bay leaf and stir in the red currant jelly and the wine. Bring the liquid to a boil over high heat, then reduce the heat to low, return the venison and beef to the pot, cover, and gently simmer until the meat is tender, about 2 hours. Remove from the heat and let cool. Remove and discard the bay leaf.
VENISON BEER PIE | MEATEATER COOK
From themeateater.com
Servings 4Category Main
- Preheat oven to 350 degrees. Trim fat off the venison, but keep all silver skin intact. Cut the roast into ¾-inch cubes and lightly season with salt. In an enameled Dutch oven, heat a thin layer of oil over medium heat. Coat the venison pieces with flour. When the oil shimmers, brown the venison in batches, adding more oil as needed. Never overcrowd the pan. Set cooked meat aside.
- If needed, add more oil to the Dutch oven. Add minced shallot and sweat until slightly caramelized, adjusting heat as necessary to avoid burning. Add the garlic, bay leaf, thyme, and tomato paste. Cook for a minute, stirring frequently. Next, pour in the beer and add brown sugar. Bring the mixture to a boil, scraping the bottom of the pan to loosen the fond. Return venison to the pot. The meat should be completely submerged in beer, so add more beer or water if needed.
- Cover the pot and braise in the oven for 2 to 3 hours, or until the venison becomes tender. Stir halfway through, making sure there is still liquid in the pot. The liquid will thicken and turn into a gravy. The venison should be wet and well-coated, but not soupy. If necessary, add water or beef stock to thin out the gravy or, if it’s too soupy, simmer on the stove uncovered. Discard the bay leaf and thyme sprig when you remove the meat. Season with salt and pepper to taste and allow the stew to cool uncovered. The stew will thicken further as it cools.
- Leave the oven on and turn to 355 degrees. While the meat cools, make the hot water crust pastry. Combine water and lard in saucepan and heat until the lard is fully melted. In a mixing bowl, combine flour and kosher salt. Pour the hot water and lard into the flour mixture and stir to combine. When mixture begins to resemble dough and is cool enough to handle, place on a lightly floured surface and knead until it’s a smooth ball. Cover in plastic wrap to keep the dough from drying out.
SCOTTISH VENISON PIE - GREAT BRITISH FOOD AWARDS
From greatbritishfoodawards.com
Servings 6Category Baking
- Preheat the oven to 170°C/325°F/ Gas Mark 3. To make the pie filling sauté the bacon pieces and shallots gently in the oil for 6-8 minutes. Remove from the pot with a slotted spoon, leaving the oil inside, and set to one side.
- Add the diced venison a little at a time to the flavoured oil in the pot and seal. Stir in the garlic, tomato purée and black pepper, sprinkle over the flour and stir. Return the cooked bacon and shallots along with the mushrooms to the pot.
- Stir in the red wine, hot stock, juniper berries, bay leaves and thyme. Bring to a simmer on the hob, place on the lid and transfer to the oven to cook 1 hour. Once the filling is cooked remove the bay leaves, any herb twigs and season to taste.
- Increase the oven temperature to 200°F/400°F/Gas Mark 6. To make the pie dust a work surface and a rolling pin with a little flour and roll out the pastry to approximately 5-7mm thick. Turn the pie dish upside down and use as a guide to cut a circle about 1cm larger than the top. Cut some thin strips from the remaining pastry to use around the rim of the dish.
VENISON MEAT PIE RECIPE - GAME & FISH
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Author Kristy CrabtreeEstimated Reading Time 2 mins
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VENISON FRITO PIE | MEATEATER COOK
From themeateater.com
Cuisine SouthwesternCategory Small BitesServings 4
- Buy some Fritos. The size of the chip bag is key. I went with the size larger than the small party pack bags. They’re three times bigger and give extra space to pile on the chili and toppings. Plus, it’s the chip bag size that’s readily available at nearly every gas station I’ve ever set foot in.
- I prefer to start the chili on the stovetop in a Dutch oven and finish it in the lower oven, which I’ve done here for this recipe. You certainly can rock this out in a crockpot if you want to go that route. Just make sure to start it on the stove and pour it into the crockpot to finish.
- Season the cubed venison with salt. I used shank meat but any tough cut would work great. Heat the vegetable oil in the Dutch oven until it just begins to smoke, then brown the meat on all sides. You may want to do this in two or three batches. Remove the meat and set aside. Add the onion and garlic, and cook until translucent. Stir in all of the dry seasonings. Put the meat back in with the onion and garlic, then stir in the tomato paste. Now add the coffee, vinegar, molasses, and bring everything to a simmer. Last, stir in the stock, chipotle purée, beans, and bring the chili back to a simmer. Put the Dutch oven inside the kitchen oven (or crockpot) at 350 degrees for two hours or until tender. Make sure to lightly shred the venison once the chili has cooled.
- With a knife or scissors, cut the front of each bag of Fritos vertically down the middle leaving all seems intact. This will create the vessel for the pie ingredients. First, shovel hot chili on top of the Fritos and follow with any extras that you wish. I went with shredded cheese, shredded iceberg lettuce, diced white onion, pickled jalapeño slices, sour cream laced with lime juice, and some solid hot sauce like Tapatío or Cholula. Grab a plastic fork, crack a beer, and chow down.
VENISON POT PIE RECIPE USING GROUND VENISON MEAT
From confessionsofanover-workedmom.com
Cuisine AmericanCategory RecipeServings 5Total Time 55 mins
- Roll out pastry dough. Use a round bowl or glass to cut circles equivalent to the size of the mini pie pan.
HOMEMADE VENISON PIE - SUMPTUOUS AND RIDICULOUSLY DELICIOUS
From thesouthafrican.com
Cuisine GlobalCategory DinnerServings 8Total Time 5 hrs 15 mins
- Put the onions, bay leaves, coriander, nutmeg, allspice, vinegar, Worcestershire sauce, salt and ground black pepper in a large pot and add a little water.
BEEF AND VENISON PIE - PIE RECIPES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Servings 8Total Time 3 hrs 50 minsCategory DinnerPublished 2015-11-04
- Preheat oven to 180° (160°C fan) mark 4. Heat oil in a large flameproof casserole dish that has a lid, and gently fry onions for 10min to soften. Stir in the garlic, lardons and mushrooms, and continue cooking until the mushrooms are beginning to soften.
- Meanwhile, put the flour into a jug and gradually whisk in the stock to make a smooth mixture. Season well.
- To the casserole dish, add the raw meat, the stock mixture, wine and herbs. Bring up to the boil, stirring occasionally, then cover with the lid and cook in the oven for 2-21/4hr or until the meat is tender (remember to give the mixture an occasional stir).
- While pie mixture is cooling, lightly flour a work surface and roll out 500g (1lb 2oz) of the shortcrust pastry to 3mm (1/8in) thick. Use to line the base and sides of a 20.5cm (8in) round loose-bottom or springform cake tin – leaving about 2.5cm (1in) excess pastry hanging over the sides.
- Preheat oven to 200°C (180°C fan) mark 6. Cook pastry case in oven for 10min, then press the pastry down on the base and sides with a spatula, as it will have puffed a little.
- Carefully take pastry tin out of oven and trim excess pastry. Pick out and discard herb stalks from the meat filling, then spoon into the pastry case and level.
- Roll out remaining pastry on a lightly floured work surface until 3mm (1/8in) thick. Brush the inside rim of the visible pastry in the tin with some beaten egg, then lay over the raw pastry.
- Cook pie in the oven for 35min until the pastry is a rich gold and the filling is piping hot. Allow the cooked pie to sit for 5min, then remove from tin and transfer to a serving plate.
WHAT GOES GOOD WITH VENISON? 10 EASY FOODS TO PAIR WITH ...
From wideopenspaces.com
- Sweet Potatoes. No matter what type of venison you're cooking, sweet potatoes will complement it completely. The best part of cooking with sweet potatoes is their versatility.
- Carrots. If you need something quick to pair with venison steak medallions or venison backstrap, boil or steam some carrots with a little butter, and you're good to go.
- Baked Beans. Who doesn't love baked beans? Find any can of baked beans from the grocery store and you have a meal on your hands. Usually, the "homestyle" baked beans, or anything with a bacon and brown sugar flavor, will get the job done.
- Mashed Potatoes. Venison is a hearty meat. What goes better with a hearty meal than mashed potatoes? This feel-good pairing is a favorite for the young and old, and when scooped up on a spoon or fork with a big old hunk of roast or meatloaf, it'll send you to heaven.
- Boxed Stuffing. Now, this is an easy one. If you have a steak, pot roast, or deep fried hunk of venison, filling up the plate with a few hearty scoops of an easy-to-make box of stuffing works perfectly.
- Mushrooms. Fried mushrooms of any kind are amazing next to a backstrap or roast. There is just something special about the earthy tastes of a properly cooked mushroom that really brings out the full tastes of wild game, especially venison.
- Green Beans or Asparagus. Perhaps this is only a thing in our house, but taking a can of drained French style green beans and frying them on the stove top with a little bit of butter, olive oil, and diced onions makes one incredible pairing as a side dish for any venison main course.
- Cheesy Broccoli or Cauliflower. Now this is an easy one. Broccoli or Cauliflower is great to pair with ground venison because when it is covered in cheese, everyone loves it.
- Casseroles. Each one of these could be their own category, but grouping them all into one just makes sense. From green bean casserole, hash brown casserole, or even a vegetable and rice medley, one of these filling side dishes makes a great offering to pair with venison tenderloin.
- Wild Rice. Wild rice is sort of staple in our house when we are looking for something great to pair with deer meat. For whatever reason, when wild rice is cooked accordingly and spiced up a little with basic seasonings like tarragon or basil, it becomes a perfect complement to the wild meat on your plate.
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