Venison pie

8 servings

Ingredients

Quantity Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

Directions

Marinade: 1 cup red wine 1 tablespoon walnut oil 1 tablespoon olive oil 2 onions, peeled and sliced 5 cm piece cinnamon bark 1 clove garlic, crushed 1 teaspoon salt 1 teaspoon pepper 1 teaspoon dried basil filling: 1 kg stewing venison, taken from the shoulder and cut into 5 cm cubes 3 tablespoons plain flour 90 g butter 3 large tomatoes, peeled and chopped 6 pickled walnuts, sliced 2 teaspoons angostura bitters Hot water crust pastry: 4½ cups plain flour 1 ½ teaspoons salt 185 g lard 1 ½ cups water 1 egg Garnish: pickled walnuts

To make filling: combine marinade ingredients in an earthenware bowl, add venison, cover and allow to stand at room temperature for 24 hours. Remove meat from marinade, pat dry, toss in flour, then fry in melted butter until lightly brown. Place meat with marinade, tomatoes, walnuts and angostura bitters in casserole dish, cover tightly and cook very slowly at 160'C for 1 hour. Cool.

To make pastry: sift flour and salt into a bowl. Place lard and water in a saucepan, bring to the boil, then pour over flour and mix rapidly until smooth. Beat egg lightly and stir into pastry mixture to form a smooth dough. Wrap pastry in plastic wrap and allow to rest in a warm place for 30 minutes. Roll ⅔ of the pastry out and line a single, deep pie dish or four individual pie moulds; fill with cold, partially cooked venison casserole mixture, then cover with remaining pastry. Decorate top if desired, glaze with beaten egg, then bake at 200'C for 30 minutes. Reduce temperature to 180'C and bake large pie for a further 1 ½ hours, and smaller pies for a further 30 minutes. Can be served hot or cold with whole pickled walnuts as garnish. Sue Forster. Bon-Appetit, Exec.Chef. Magnus Johansson

From: Sherree Johansson Date: 09-24-94

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