So a week after baking my first ever venison pie I’ve finally found the time to sit down and actually
write Type the recipe out.
From my other post Good for the soul. I spent one of my days off work trying to relax and bake. With a massive lump of Venison in he freezer. The mission was accepted.
I am terrible with weights and measurements etc so I’m sorry if this is a bit rough around the edges and slightly guessed- I know I’m cr*p.
1 Lump, hunk, joint, shoulder of Venison
3 cloves of garlic
1 big tablespoon of butter
1 Jus Roll Shortcrust pastry
1 Jus Roll Puff Pastry
200-300g of frozen mixed veg- totally up to you if you want to use fresh
1 Egg for glazing
salt and pepper for seasoning
1-2 beef stock cubes
3 tablespoons gravy granules
2 tablespoons of plain flour
So to begin, the evening before I defrosted the lump of venison and let it come to room temperature.
Preheat the oven to 160c I have a fan oven so adjust your ovens accordingly. In a large roasting pan put in your butter and a nice ‘glug’ of oil. Peel and roughly slice onions and peel and chop garlic and chuck that in the roasting pan too. Slosh it all about so the onion and garlic are covered in oil and then place in the oven until the oil and butter is piping hot.
I do this with most Roast joints, I like to mix the flavours up a little, for chicken I might use Lemon Garlic and Thyme, Or with a Gammon joint a little drizzle of honey before glazing.
So whilst the oil is heating in the oven, place a large frying pan on the hob with a bit of oil and then pan sear the venison for roughly 2 minutes either side. just to lock in a lot of the flavour. Then once the pan in the oven is ready place the venison in the roasting pan and roast. I done this for roughly 1-1.5 hours. This can vary due to the size of the meat or the temperature of the oven or just how you like your meat cooked. I would check the inside temperature of the meat after about 45-50 minutes and go from there.
When the time is nearly up on the meat, place the roll of short crust pastry and fit to dish. I’m lucky and the pastry fits my dish perfectly every time ha ha ha, you may need to re-roll, good luck! I hate rolling pastry!
Once the venison is done, take out of the oven and cut in to chunks, thickness is totally up to you! Don’t get rid of the juices or onions in the roasting pan just yet!
Place in the same frying pan you used to seared the venison on a low heat, your frozen veg and anything else you want to put in the pie. (Bacon? New potatoes?) Begin lightly frying this- Whilst this frys boil up the kettle and pour in to a jug 300ml of water with 1-2 beef stock cubes. and whisk until dissolved, Once dissolved pour this and your gravy granules in to roasting pan with the onion garlic and Venison juices and whisk until you get a gravy like consistence.
Cover the frozen veg with flour, add in the Venison chunks and mix until both are covered. Then gradually add the stock-juice-gravy stuff, keep stirring and simmer for 5-6 minutes allowing the gravy to thicken. Season with any salt or pepper you want to add.
Place all of the lovely juicy gravy-ness pie filling in to the dish and cover with remaining puff pastry and crimp the edges, If thats how you do things, Im more of the rough edge pie baker and just pinch it together a bit. Make sure to cut a little cross in the centre of the pie to allow steam to escape and then glaze with whisked egg.
Bake for 35-40 minutes at 180c and enjoy.
Note to self- Take notes when ‘winging’ recipes, It may help.