Recipe

Venison and cranberry pie

This venison and cranberry pie recipe is taken to delicious new heights with the addition of homemade short pastry. Serve for a comforting family meal that's just a little bit fancy

Jan 17, 2017 10:36pm
  • 1 hr 45 mins cooking
  • Serves 6
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Recipe by: Delaney Mes.
Photography by: Jae Frew.
This recipe first appeared inFood magazine84年问题。
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在gredients

  • 1 tablespoon rice bran oil
  • 1 tablespoon butter
  • 250 gram streaky bacon, chopped
  • 500 gram diced venison
  • salt and freshly ground black pepper
  • 1 onion, thinly sliced
  • 1 carrot, sliced
  • 1 cup red wine
  • 1 cup mushrooms, halved
  • 275 gram cranberry jelly
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoon chopped fresh tarragon
  • 1 egg, lightly beaten
Short pastry
  • 2 cup flour
  • 1 heaped teaspoon salt
  • 125 gram cold butter
  • 1 free-range egg, lightly beaten
  • 3 or 4 tablespoons hot water

Method

  • 1
    For the pastry, place the flour, salt and butter in a food processor and process until it forms crumbs. Add the egg and pulse to combine. Add the water slowly to form balls of dough. Tip out onto a floured surface and knead together. Wrap in plastic wrap and refrigerate for at least 30 minutes before using.
  • 2
    Meanwhile, heat the oil and butter together in a large, heavy-based casserole dish. Add the bacon and venison and cook for about 5 minutes to brown on all sides. Season well. Add the onion and carrot and continue to cook. Add the red wine, mushrooms, cranberry jelly and herbs.
  • 3
    Bring to the boil then cover and cook in the preheated oven for about 1 hour until the meat is very tender.
  • 4
    Scoop the venison mixture into a round ceramic pie dish. Roll out the short pastry to the size of the dish and lay on top. Trim the edges, pinch down the sides, and brush with the beaten egg.
  • 5
    Bake in the preheated oven for 30 minutes until the pastry is golden.

Notes

PER SERVE: Energy: 823kcal, 3443kj Protein: 43g Fat: 39g Saturated fat: 19g Cholesterol: 202mg Carbohydrate: 69g Fibre: 4g Sodium: 1186mg

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