The Venison pie is one of the Game pies, meaning wild game pies.
It is a pie made with venison.
The wild game pie dates back to Roman times when the main ingredients were wild birds and animals like partridges, pheasants, deer, and hares.
The pies reached their most elaborate form in Victorian England, with complex recipes and specialized molds and serving dishes.
Modern versions are simpler but tasty combinations of rabbit, venison, pigeon, pheasant, and other commercially available game.
Other British pies:
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Slow cooking, Oven
- Cuisine: English
- Seasonality: All seasons
Ingredients
- 2.2 lbs venison
- 3 onions
- 3 cloves garlic
- 5.3 oz bacon (diced)
- 4 oz mushrooms
- 2 carrots
- 1 stalk celery
- 3 tbsps flour
- 2 leaves bay
- to taste juniper berries
- 2 rolls puff pastry (with butter)
- 2 cups beer (or broth)
- to taste pepper
- to taste salt
- 1 egg
Tools
- 1 dutch oven
- Baking Pan 10×8
Steps
In an oven pot, sauté the bay leaves and juniper berries in a drizzle of oil. Add the bacon and diced venison.
Add the onions, garlic, mushrooms, carrots, and celery.
Finally, add the flour and cover with the beer or broth. Season with salt and pepper.
Cook in the oven at 356°F for 2 hours.
I used my crockpot, with HIGH mode for 3 hours. After sealing the meat in a pan, I placed all the ingredients in the slow cooker.
Line the pan with the puff pastry, add the meat, cover with more pastry, brush with beaten egg, and bake in the oven for another 40 minutes.
In the 18th century, game pies prepared for the wealthy nobility could be very elaborate. Hannah Glasse, in her best-seller The Art of Cookery made Plain and Easy, first published in 1747, provided a recipe for a Christmas pie that included a pigeon, a partridge, a chicken, and a goose, all boned and placed within each other, and then placed inside a large turkey.
FAQ
Where can I buy venison?
I bought it online.
