John Myers
Venison Pie
The perfect venison pie recipe with a picture and simple step-by-step instructions.
- 100 ml Port red
- 2 tbsp Cranberries
- 400 g Venison leftovers with sauce
- 1 tbsp Plant cream
- 1 Chopped onion
- 100 g Mushrooms brown
- 2 tbsp Flour
- 1 Msp Dried marjoram
- 1 Pr Ground allspice
- 2 Bay leaves
- Salt and pepper from the mill
- 2 tbsp Cream
- 2 packet Puff pastry
- 1 Egg yolk
- 1 tsp Milk
- Parchment paper
- Soak the cranberris in port wine for 30 minutes. Remove the leftovers from the sauce and cut into pieces (does not have to be game, then it is meat pie). Line the baking dish with baking paper. Halve and slice the mushrooms. Stir the egg yolks and milk.
- Fry the onions and mushrooms in hot plant cream, mix in the flour and extinguish with the port wine. Put the cramberries in the pan and bring to the boil. Add the roast with the sauce and the spices and continue cooking. Make sure the sauce isn’t that thin. Refine with cream.
- Roll out the puff pastry and place a plate on the prepared casserole dish and press firmly (bottom and sides). Pour the roast and sauce in the baking dish. Place the second plate (cut out a pair of decorative sheets beforehand) on the meat and sauce and press firmly. Brush with egg yolk milk and decorate. Bake at 170 ° for 30 minutes and serve immediately. We ate a green salad with it.
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