Tasty Creamy Venison Pot Pie

INGREDIENTS
- 2 T (30ml) White Vinegar
- 3 Cups (750ml) of Beef Stock
- 2 Pounds of Venison Meat on the bone ( neck, shank bones work best)
- 3 Whole Cloves
- 1T (15ml) Black Pepper Corns
- 2 Bay Leaves
- Splash of Olive Oil
- 1/2 pound of Bacon, chopped (optional)
- 2 Tablespoon Olive Oil
- 1 Medium Onion, chopped
- 3 Garlic cloves, chopped
- 8 Ounces of Fresh Mushrooms
- Salt and freshly Ground Pepper, to taste
- 5T of Cream of Mushroom Dry Soup Mix
- 1 Cup (250ml) Whole Milk or Cream
- Dash of Tabasco
- 2 Rolls Ready-made Puff Pastry
- 1 Egg, beaten
When you line the bottom of the pie dish – just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.
I use individual pottery pots for my pie. You can use a large pie dish if you prefer one beautifully baked pie.
Then serve it with a fresh salad and home baked bread.
Simple yet tasty and delicious
INSTRUCTIONS
- Pour the beef stock and vinegar in a pressure cooker pot and add the venison bone cuts
- Add whole cloves, peppercorns and bay leaves
- Close securely and bring to boil. Simmer for an hour until the meat falls of the bone.
- Remove from heat and allow to cool
- When cool, remove meat from the stock mixture and pull meat from the bone using two forks.
- Pour 1 cup of the stock mixture of the meat to moisten it. Set aside.
- Gently heat the Olive Oil in in a large heavy based pot.
- Fry the onion, garlic and mushrooms till cooked
- Add the bacon (if using) and fry for another 5 minutes.
- Add the ‘pulled” meat to onion mixture and heat through.
- Mix Mushroom Dry Soup mix with the milk (or cream) and add to the meat mixture.
- Bring to slow simmer and let mixture thicken till desired consistency. Add more cream if you like a creamier mixture.
- Add a dash of Tabasco and let to cool
- Butter a large square casserole dish or 8 individual clay pots.
- Roll open the thawed pastry and line the bottom of the casserole dish or the individual clay pots.
- Fill the dish with the cooled meat mixture and flatten slightly.
- Place the second pastry sheet over the dish, trim the sides and pinch the bottom and top sheet together all around the dish.
- With a sharp knife, pierce the pastry in a couple of places.
- Brush the pastry with the egg to glaze.
- Bake the pie for 40 minutes in a oven preheated to 200C/400F until pastry is cooked.and golden
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