Venison and Mushroom Pie
- 30 g butter
- 1 onion, peeled and sliced
- 300 g mushrooms, halved
- 2 garlic cloves, crushed
- 1 kg diced venison shoulder, chopped into 2cm cubes
- 1-2 teaspoons porcini powder*
- 2 tbsp cornflour
- 1 & 1/2 cups beef stock
- 1 & 1/2 cups of red wine
- 2 sprigs of fresh thyme
- Sour cream pastry or store bought puff pastry
- 1 beaten free-range egg, to glaze
Season the venison with salt and pepper. Heat a dash of oil in a large casserole dish and sear the meat in a couple of batches, then set aside. In the same dish add the butter, onions, mushrooms and garlic. Cook gently for 10 minutes until soft, then pour in the wine and cook for 2 minutes. Add back the venison along with the porcini powder, and thyme. Mix the cornflour with the stock and then mix this through. Bring to a simmer and cook at 140°C for 2 -3 hours, until the meat is tender and the sauce is thickened.
Allow to cool completely before continuing to the next step. Line your pie dish with thinly rolled out pastry, fill with the cold venison filling and then top with the pastry. Crimp and seal the edges and brush with the beaten egg. Decorate if you like with cracked pepper, sesame seeds or fennel seeds. Bake at 200°C for approx. 30 minutes depending on the size of your pie.
Avoiding a soggy bottom!
Metal pie dishes conduct the heat best and thus help you avoid a soggy bottom. If you have a gorgeous china pie dish you want to use and serve the pie in, consider not having a layer of pastry on the bottom of the pie, this will eliminate the chance of soggy pastry and be slightly healthier for you.
Another trick is to place a pizza stone in the oven when you pre heat the oven, then place the pie dish on the pizza stone. This will help the bottom cook.
Sour Cream Pastry
- 200 g butter, chilled and cubed
- 2 cups flour
- ½-3/4 cups sour cream (we used Tatua™ Sour cream)
Place the flour and butter in a food processor and pulse until it looks like fine breadcrumbs. With the motor running, add ½ cup of sour cream. Run until a ball of dough starts to form. If it is a little dry add a tablespoon more sour cream.
Roll into a ball, cover and chill in the fridge for at least 30 minutes before using.
This pastry also freezes well.