Venison Pie With Sour Cream And Rosemary Crust Food

RICH VENISON PIE RECIPE BY VALENTINE WARNER

Steps:

• Gather the ingredients.
• Preheat the oven to 350 F/180 C/Gas 4.
• Heat the dripping in a large, lidded casserole on the hob, add the onions, fry until soft and browned. Turn off the heat, sift the flour and mustard powder into the pot. Stir until you have a thickish onion mix.
• Add the meat and carrots to the onions. Add the ale, sugar, vinegar, nutmeg, thyme and pepper, and both ginger biscuits. Stir once more.
• Cover the contents of the pot with a circle of neatly cut greaseproof and put the lid on, then cook it in the preheated oven for 1 1/2 hours. When the time is up, add a tablespoon of salt.
• Transfer the contents of the casserole to a pie dish . Use a deep dish, as a wide shallow one will have the pie crust drooping in the middle, thus becoming soggy. Turn the temperature of the oven up to 400 F / 200 C/ Gas 6.
• Roll your pastry out to a thickness of about 1/4 inches (7 millimeters) and lay it over the filling. Leave a slight overhang and crimp the edges with a fork. Paint the top of your pie evenly with the beaten egg and milk. This is the time to fashion any pastry motif appropriate to the occasion and place it on top. Prick a hole in the middle of the pastry.
• Cook for 40 to 45 minutes, until the pastry is a rich hazelnut brown. If in doubt, cook a little longer, as pale, soggy pastry is not as pleasing. Sourced from chef Valentine Warner in his excellent book, What to Eat Now .

TOMATO PIE WITH SOUR CREAM CRUST

Steps:

• Preheat the oven to 375°F.
• Make the crust:
• In a large, wide bowl, combine the flour, salt, and parsley. Add the butter pieces and, using a pastry blender or your fingertips, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is very coarse.
• In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a spatula or wooden spoon, stir the wet and the dry together until a shaggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat the dough into a disk, wrap it in plastic, and chill it in the fridge for 1 hour or up to 2 days.
• Make the filling:
• In a large skillet over medium, heat 1 tablespoon of the cooking fat. Add the onion and cook, stirring, until golden, about 15 minutes. Let cool.
• Meanwhile, thinly slice the tomatoes; toss them with 1 teaspoon salt and let them drain in a colander for 30 minutes, tossing them occasionally.
• In a bowl, combine the cheeses, mayo, 2 tablespoons each of the chopped basil and parsley, the thyme, a hefty pinch each of salt and pepper, and the sautéed onion.
• Sprinkle a little flour in the bottom of a 10-inch well-seasoned cast-iron skillet. Set it aside.
• On a lightly floured surface, roll the dough into a 13-inch circle. Fit it into the prepared skillet, allowing the edges to extend over the sides of the pan.
• Spread the cheese mixture evenly over the bottom of the dough. Arrange the tomatoes on top. Gently fold the overhanging pie crust over the tomatoes. It doesn't have to be perfect.
• Drizzle the pie with the remaining 1 tablespoon cooking fat and season with pepper. In a small bowl, whisk together the beaten egg and milk. Brush the crust with this egg wash, place the cast-iron pan on a rimmed baking sheet (to protect the bottom of your oven from any overflowing filling), and bake the pie until the tomatoes are browned, 50 to 60 minutes. Top the pie with the remaining 1 tablespoon each basil and parsley.
• Note
• Localize it: Swap out any of the herbs or cheeses. The Manchego in this recipe is salty, and the mozzarella melts really well, so just keep that in mind when you're doing your swaps.

VENISON PIE

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.

VENISON PIE WITH SOUR CREAM AND ROSEMARY CRUST

Steps:

• Crust: Put flour and butter in the food processor and pulse until well mixed.
• Add sour cream and rosemary and keep pulsing until it becomes a rough mix.
• Press together and place in a plastic bag in the fridge for 30 minutes.
• Roll dough on a floured work surface, forming a rectangle.
• Fold short sides to the middle and fold in half again.
• Repeat and place in the fridge for 1 hour or until use.
• Filling: Heat butter and oil in a cast-iron pot and saute until brown. Put aside.
• Saute onion, celery and carrots in the same pot.
• Put the sealed meat and seasoned flour in a large plastic bag.
• Shake well to coat all the meat with flour.
• Shake off excess flour and return to pot.
• Add the cloves and rosemary.
• Mix the white wine, sherry, Worcestershire sauce, tomato paste and boiling water and pour over meat.
• Simmer for 2-3 hours or bake in oven for 2-3 hours.
• The meat should come off the bones.
• In the meantime, saute the onions, garlic, and mushrooms. Also saute the bacon and add to the onions.
• When the meat is ready, remove the bones and stir in the jam and onion mix. If required, thicken the sauce further.
• Transfer to an oven dish to cool.
• Roll out dough until 6-cm thick.
• Cut slightly bigger than the dish and cover meat with dough.
• Tidy edges and paint with egg wash (1 egg yolk mixed with 10 ml water).
• Bake pie for 40-45 minutes at 180°C.

VENISON & VEGETABLE (HUNTER'S) PIE

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.

SOUR CREAM PIE CRUST

Steps:

• In a large bowl sift together flour and salt.
• Cut in the butter until mixture resembles cornmeal.
• In a small bowl mix the egg and sour cream together.
• Add this to the flour mixture and work it in quickly until dough forms a ball.
• Divide in half, wrap in plastic and chill for 1 hour.