Venison and mushroom pie recipe

Venison and Mushroom Pie recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to try something new for dinner? This venison and mushroom pie recipe is a must-try! Tender pieces of venison are cooked with earthy mushrooms in a rich and flavorful gravy, then encased in a buttery pastry crust. The combination of the gamey venison and the savory mushrooms creates a delicious and hearty filling that is perfect for a cozy meal. Whether you're a fan of venison or looking to explore new flavors, this recipe is sure to impress.

Keywords: venison, mushroom pie, recipe, hearty, flavorful

Venison and mushroom pie recipe details

Venison and mushroom pie recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

800 g	stewing venison, cut into cubes
	For the marinade:
500 ml	red wine
1	onion, chopped
1 clove(s)	garlic, finely sliced
1	carrot, peeled and sliced
1 stick(s)	celery, chopped
1 sprig(s)	rosemary
1	bay leaf
6	juniper berries
	For the stew:
6 tbsp	cornflour
3 tbsp	butter
200 g	mushrooms
12 small	shallots, halved
	For the pie:
500 g	puff pastry or shortcrust pastry
1 small	egg, for glazing

Instructions

To marinate:
Mix all the marinade ingredients together in a bowl. Place the venison in the marinade, cover the bowl with cling film and place it in the fridge overnight or for at least 4 hours to marinate.

For the Stew:
Strain the venison from the marinade and reserve the wine. Toss the venison in the cornflour so that it is well coated. Melt the butter in a large casserole pan over a moderate high heat. Add the meat to the pan and cook it for 2-3 minutes, browning it on all sides. Add the mushrooms, shallots and thyme to the pan and cook for a further 2 minutes, stirring regularly with a wooden spoon. Reduce the heat slightly and stir in the reserved red wine and stock or water. Bring the liquid to a strong simmer, spoon off any scum that comes to the top. Reduce the heat to the lowest setting and leave the stew to cook gently for 2-3 hours, stirring it at regular intervals so the ingredients cook evenly and the base doesn’t burn (the longer and slower the cooking the more tender the meat will be). The venison stew should have thickened but should still cover the meat and vegetables. Remove the stew from the heat.

To make the pie:
Preheat the oven to 200°C. Roll the pastry out to a 20 cm disk or to the size of the pie dish used and around 1 cm thick. Place the venison stew into a 20 cm diameter pie dish. Place the pastry over the top of the pie dish, trim, seal and crimp around the edges. Make 2 small holes in the centre of the pie. Cut out a deer or leaf shape with any pastry scraps and place the shape over the holes. Brush the pie with the egg and place it on the centre shelf of the preheated oven. Cook the pie for 15-20 minutes until the pastry has risen and is golden brown. Remove it from the oven and allow it to cool for a few minutes before serving.

To Serve:
Serve slices of the pie with a light salad or boiled new potatoes.

Preparation time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a