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Venison, Cranberry and Red Wine Pie

Venison, Cranberry and Red Wine Pie recipe by MiNDFOOD.

Venison, Cranberry and Red Wine Pie

Serves 4

1.2kg venison casserole steak or beef chuck steak, cubed

1/3 cup plain flour

¼ cup olive oil

1 brown onion, cut into thin wedges

4 rashers bacon, roughly chopped

½ cup frozen cranberries, thawed, or dried craisins

1 cup red wine (merlot or shiraz)

1/3 cup redcurrant jelly

1¾ cups plain flour (extra)

1 tsp salt

¼ cup tarragon leaves, finely chopped

¼ cup flat-leaf parsley leaves, finely chopped

125g butter, cubed and chilled

1 egg yolk

1 tbsp chilled water

1 egg yolk, whisked (extra)

1 Preheat oven to 200C. Lightly coat cubes of meat with flour. Heat 1 tbsp oil in a heavy-based ovenproof casserole dish over medium heat. Cook a quarter of the meat for 6–8 minutes or until browned on all sides. Transfer to a large plate. Cook remaining meat, adding more oil as required, and transfer to the plate.

2 Put onion and bacon in casserole dish and cook, stirring often, for 5 minutes or until onion is soft. Stir through cranberries, wine, jelly and ¾ cup water until well combined. Bring mixture to the boil. Return meat to casserole dish. Cover and put in oven. Cook for 1½ hours or until meat is very tender. Cool.

3 Meanwhile, to make pastry, combine flour (extra), salt and herbs in a food processor for 30 seconds or until combined. Add butter and process until mixture resembles fine breadcrumbs. Add egg yolk and chilled water and process until dough just comes together. Turn onto a lightly floured board and knead until smooth. Form dough into a 3cm-thick disc. Wrap in plastic wrap and refrigerate for 30 minutes.

4 Preheat oven to 200C. Lightly grease a 4½ cup oval ceramic pie dish. Put a pie funnel in the centre. Spoon cooled meat mixture into dish. Roll pastry out between 2 sheets of baking paper until 4mm thick. Cut a cross in the centre of the pastry to allow funnel through. Put pastry over meat. Trim and decorate edges. Brush with egg yolk (extra) and bake in oven for 30–35 minutes or until pastry is golden and cooked through.

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