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August 27, 2021 Comments Off on Venison and stout pot pie Cooking Venison, Recipes

Venison and stout pot pie

Venison and stout pot pie

Cool temperatures call for warm hearty meals and it is hard to beat a good casserole. A great option is to turn a rich, meaty stew into a pie by the simple addition of a pastry top.

Serves 6

1 pack Silver Fern Farms Venison Diced 750g

1 pack puff pastry

1 Tbsp olive oil

10g parmesan, grated

1 onion, chopped

3 cloves garlic, minced

1 Tbsp butter

3 sticks of celery, sliced

2 carrots, chopped

2 tsp dried thyme

Πcup flour, seasoned with salt and pepper

140g tomato paste

2 Tbsp brown sugar

2 Tbsp Worcestershire sauce

1 can stout (or pale ale)

1 egg, mixed with œ Tbsp water

Handful grated parmesan

Method:

Preheat oven to 160degC.

Remove the diced venison from the fridge and packaging. Season well with freshly cracked pepper and olive oil. Allow to bloom at room temperature for 10 minutes. Salt the meat just prior to cooking.

Using an oven dish lid as a guide, cut pastry and place on grease proof paper. Lay flat in fridge until ready to use.

Heat large pan over medium-high heat with 1 tablespoon of oil. Add onion, garlic, butter, celery, carrot and thyme. Cook until carrots soften (7-8 minutes) and then transfer to a bowl and set aside.

Pat venison dry and add to a large bowl with seasoned flour. Toss to coat. Add second measure of oil to the pan and sear venison until lightly browned. Transfer to oven dish.

Deglaze pan with stout, scraping the bottom to loosen any crusts. Add tomato paste, Worcestershire sauce and brown sugar, and bring to a simmer. Once thickened, returned softened vegetables and remaining stout and stir to combine.

Carefully pour the liquid over the seared venison and cover the oven dish with a lid. Place in the oven for 2 hours, stirring halfway through, or until the meat is tender.

Remove dish from the oven and increase temperature to 180degC. Take the chilled pastry from the fridge and cut several slits into it before carefully pressing down on top of the pie. Whisk egg with measure of water and brush over pastry. Sprinkle with parmesan and place back in oven for 15 minutes or until golden.

Serve with blanched green beans, sliced almonds, parmesan and lemon zest.

Win!

Silver Fern Farms is giving away a Silver Fern Farms venison & stout pot pie, a Silver Fern Farms voucher and Winter Warmers recipe book, a Momento Maison casserole dish and a bottle of Village Press garlic infused olive oil. Send your name and contact details with venison in the subject line to playtime@odt.co.nz by August 10.

Click here to view original web page at www.odt.co.nz

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