Next day, spoon the stew into six individual pie dishes. 50 g wild mushrooms (a mixture of porcini and trompettes de mort), 125 g (4 oz) cubed pancetta, or streaky bacon. Lift the venison out of pan and set aside on a plate. Dundee,  Heat the remaining olive oil in a large frying pan and fry the venison quickly (in batches) on all sides until … Brush the edges of the dishes with beaten egg. Turn the temperature of the oven up to 400F/200C/Gas 6. Stir in the pancetta and fry with the vegetables until just beginning to brown. Pour over the meat and vegetables. The SSAA’s award-winning Field to Fork - The Australian Game Cookbook features more than 60 recipes on rabbit, duck, quail, pork, goat, kangaroo, venison and seafood and can be purchased online. Copyright 2021 - Sporting Shooters' Association of Australia (SSAA). Transfer to a plate and repeat with the remaining beef, adding a little extra oil if … - Cover the top of the pie with pastry and trim the edges. Heat the oil in a large frying pan over a high heat. Use a deep dish, as a wide shallow one will have the pie crust drooping in the middle, thus becoming soggy. 1 Heat 1 tablespoon of the oil in a wide shallow pan, add the shallots and garlic, and fry gently for 3-4 minutes. Assembly for 4 individual venison pies Roll pastry as above. Venison and wild mushroom pie recipe . Meanwhile, heat half the oil in a large casserole, add the onion, garlic, carrot and celery and cook for 5-10 minutes until softening. Roll your pastry out to a thickness of about ¼"/7mm and lay it over the filling. Prepare the crust and cut bottom and top crusts using a biscuit cutter. From successfully harvesting and field dressing the meat to the entire butchering process, which will feature in a coming episode, this episode shows you how to make delicious venison pies from your freshly harvested meat. Brush with more beaten egg, then make a couple of slits in the top. Scoop out with a slotted spoon and set aside. It includes current and upcoming news, views and events about firearms ownership, sport shooting and recreational hunting issues, important SSAA news, special offers and time-sensitive news. Copyright 2019 Highland Game All Rights Reserved - Registered in Scotland No. All Rights Reserved. Remove with a slotted spoon, season with Garlic & Herb Seasoning and set aside. Spoon in the venison and vegetable mixture. Be part of the cooking process with Hunting the Menu’s chef, Andrew, and learn all the tips and tricks so you too can make a great field-sourced and home-cooked meal from our popular recipe. Heat 1 tablespoon of the oil in a large heavy-based flameproof casserole over medium-high heat. Stir in the pancetta and fry with the vegetables until just beginning to brown. Venison and wild mushroom pie, a rich, meaty pie perfect for a cold winter's day. Baird Avenue,  Bring to the broil then turn the heat down to a gentle simmer, place the lid on the pot and cook for two hours. Dried wild mushrooms are available in most supermarkets, but in season – pick your own! Add the juniper, bay leaves and thyme, sprinkle in the flour, mix well, and set aside. Add the vegetables and spices and simmer until done. SC179833, VAT No. Peel and mince shallot and garlic. This episode shows you how to make delicious venison pies from your freshly harvested meat. Throw in the star anise, bay leaves and thyme. The venison in these little pies is contained in a delicious red wine gravy for maximum succulence and flavour. Rinse meat, pat dry, remove excess fat and dice. 09 November 2012 • 17:41 pm . - Place cooked ingredients into a pie dish and egg wash up the sides. Introduce the fantastic flavor of venison to friends and family this holiday season with this venison recipe… Add half the beef and cook, turning often, for 5 minutes or until browned all over. 703631369 -, Highland Game Ltd,  Tip into the casserole as you go. Cut out six circles of pastry, a good inch wider than the dishes. If you don’t want to make pies, serve as a stew without the pastry, but with plenty of mash. Increase the heat, then add the mushrooms, in batches, and fry for 5 minutes until golden. In part 4 of SSAA TV and Hunting the Menu’s Field to Fork series, we offer you the first of our venison recipes from Field to Fork - The Australian Game Cookbook: individual venison pies. Cut the pastry 1 centimeter bigger than the pie dish. Add the mushrooms and venison back to the pot, then pour in the wine and beef stock. Brown the bacon in a Dutch oven or cast-iron skillet set over medium-high heat. The ingredients are cheap to buy, and it's a great freeze-ahead meal too. Tip the venison back in along with the lime zest and juice and the grated chocolate, stir everything together, check the seasoning and pour into a gratin dish or individual pie dishes and chill in the fridge. Add the juniper, bay leaves and thyme, sprinkle in the flour, mix well, and set aside. Line 5 x 300ml capacity pie dishes with pastry. Or use one large dish of about 1.8 litres (3 pints). Serve hot. Stir in the garlic, … Brown the venison in the same pot, then remove, set aside and Season. Heat the remaining olive oil in a large frying pan and fry the venison quickly (in batches) on all sides until crusty and brown. Drain the mushrooms and add to the casserole with 150 ml (1/4 pint) of the soaking water and the rowan jelly. DD2 3TN. Season really well, and give the whole a good stir. This recipe is loosely based on a Sicilian Easter lamb pie, and if you don't have venison, lamb works fine here. 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