Pour over the meat and vegetables. Or use one large dish of about 1.8 litres (3 pints). Copyright 2021 - Sporting Shooters' Association of Australia (SSAA). Add the mushrooms and venison back to the pot, then pour in the wine and beef stock. The SSAA National E-newsletter is a subscription email service available FREE of charge to SSAA members. Stir in the garlic, … Individual venison pies recipe - Field to Fork part 4, Comprehensive Guide to Shooting & Hunting in Australia, Ecology and Management of Quail in Australia, Shooting and the SSAA - a beginner’s guide, Advances in Conservation Through Sustainable Use of Wildlife, Conservation & Wildlife Management Branches, Upload Discipline Results Magazine Articles and Photos, Field Rifle, 3-Positional, Scoped Air Rifle and NRA Any Sight, Handgun Metallic Silhouette International, A Journalist’s Guide to Firearms and the Shooting Sports, Environmental rewards flourish with SSAA input, SSAA donation eases the load on environmental adventure, Venison bites recipe - Field to Fork part 5, Venison biltong strips recipe - Field to Fork part 7, Sporting Shooters' Association of Australia - SSAA National. SC179833, VAT No. The SSAA’s award-winning Field to Fork - The Australian Game Cookbook features more than 60 recipes on rabbit, duck, quail, pork, goat, kangaroo, venison and seafood and can be purchased online. Using a 1 cup capacity ovenproof dish or individual pie tins as your guide, cut a circle slightly bigger than the dishes or tins. Add the juniper, bay leaves and thyme, sprinkle in the flour, mix well, and set aside. Introduce the fantastic flavor of venison to friends and family this holiday season with this venison recipe… Leave overnight to cool. Scoop out with a slotted spoon and set aside. If you don’t want to make pies, serve as a stew without the pastry, but with plenty of mash. The ingredients are cheap to buy, and it's a great freeze-ahead meal too. Meanwhile, heat half the oil in a large casserole, add the onion, garlic, carrot and celery and cook for 5-10 minutes until softening. Bake at 220C (425F) Gas Mark 7 for 20-25 minutes until the pastry is risen, crisp and golden brown. Brush with more beaten egg, then make a couple of slits in the top. Throw in the star anise, bay leaves and thyme. Copyright 2019 Highland Game All Rights Reserved - Registered in Scotland No. Heat the remaining olive oil in a large frying pan and fry the venison quickly (in batches) on all sides until … This is a great recipe for all that "venison burger" you might have lying around in your freezer, and, while it does takes time to make, the pies will keep for a week in the fridge. Add onion, garlic, … When done, deglaze the frying pan with the wine, bubble up and scrape up the sediment on the bottom of the pan. Be part of the cooking process with Hunting the Menu’s chef, Andrew, and learn all the tips and tricks so you too can make a great field-sourced and home-cooked meal from our popular recipe. Stir in the pancetta and fry with the vegetables until just beginning to brown. Add half the beef and cook, turning often, for 5 minutes or until browned all over. Set the pies on a couple of baking sheets and chill for 30 minutes or until ready to serve. Place the mushrooms in a bowl and just cover with hot water, leave to soak for 30 minutes. Sit the pastry on top of the rim and press the pastry over the edge to seal tightly. It comes as a haunch, side, saddle or shoulder, filleted into steak or made into sausage and teams well with fruit, red wine, robust sauces and hard herbs. Spoon filling into the dishes and then cover with a pastry lid, pressing to seal. Cut the pastry 1 centimeter bigger than the pie dish. Peel and mince shallot and garlic. Increase the heat, then add the mushrooms, in batches, and fry for 5 minutes until golden. This lean, game meat has a deep colour and rich flavour. 703631369 -, Highland Game Ltd,  DD2 3TN. Venison and wild mushroom pie recipe . Brown the lamb knuckles in oil in a large, heavy based saucepan. Baird Avenue,  Season really well, and give the whole a good stir. Venison Pot Pie Recipe Cut a large slice of this Venison Pot Pie Recipe, or make them in individual soufflé dishes for a tasty wild-game take on the traditional chicken pot pie. This recipe is loosely based on a Sicilian Easter lamb pie, and if you don't have venison, lamb works fine here. Heat oil in a pan and sear meat for 3-5 minutes. Heat the oil in a large frying pan over a high heat. Next day, spoon the stew into six individual pie dishes. Recipe: Great big pork pie This pie is ideal for buffets and has a surprise layer of onion marmalade in the middle. Brush the edges of the dishes with beaten egg. Venison and wild mushroom pie, a rich, meaty pie perfect for a cold winter's day. Dundee,  Place the bottom crust in and press over the top of the muffin pan. Drain the mushrooms and add to the casserole with 150 ml (1/4 pint) of the soaking water and the rowan jelly. Dry the meat with paper towel and discard the buttermilk. Remove with a slotted spoon, season with Garlic & Herb Seasoning and set aside. Coat the venison with buttermilk and marinate for 1-2 days in the fridge. Prepare the crust and cut bottom and top crusts using a biscuit cutter. Melt the remaining tablespoon of butter, then combine with water and flour to form a slurry/paste. Roll your pastry out to a thickness of about ¼"/7mm and lay it over the filling. In a large pan or casserole dish over a medium heat, fry the pancetta (or bacon) and shallots for 10min. The venison in these little pies is contained in a delicious red wine gravy for maximum succulence and flavour. 09 November 2012 • 17:41 pm . - While the venison is cooling, dust a clean work surface with flour and roll the piecrust. Line 5 x 300ml capacity pie dishes with pastry. Bring to the boil on top of the stove then simmer for 11/2 hours until tender. Once crisp, remove the diced bacon to a paper-towel-lined plate. Turn the temperature of the oven up to 400F/200C/Gas 6. - Cover the top of the pie with pastry and trim the edges. Preheat the oven to 350˚ degrees. Heat 1 tablespoon of the oil in a large heavy-based flameproof casserole over medium-high heat. Add the juniper, bay leaves and thyme, sprinkle in the flour, mix well, and set aside. 1 Heat 1 tablespoon of the oil in a wide shallow pan, add the shallots and garlic, and fry gently for 3-4 minutes. Reduce the sauce by two-thirds, whisk in the cornflour mix, then cook over a low heat for 5 mins until thickened and glossy. Brown the bacon in a Dutch oven or cast-iron skillet set over medium-high heat. In part 4 of SSAA TV and Hunting the Menu’s Field to Fork series, we offer you the first of our venison recipes from Field to Fork - The Australian Game Cookbook: individual venison pies. Rinse meat, pat dry, remove excess fat and dice. Add the diced venison a little at a time to the flavoured oil in the pot and seal. From successfully harvesting and field dressing the meat to the entire butchering process, which will feature in a coming episode, this episode shows you how to make delicious venison pies from your freshly harvested meat. These individual pies are easy to prepare in advance, you just pop them into the oven while you eat your starter. All Rights Reserved. Pierce the top with a knife to allow steam to … Serve hot. Transfer to a plate and repeat with the remaining beef, adding a little extra oil if … Season the venison with salt and pepper and fry for about 20 seconds on each side, or until sealed and golden-brown but not cooked. Spoon in the venison and vegetable mixture. Venison Pot Pie - Deer Recipes - Ground Venison Burger Recipes Tip the venison back in along with the lime zest and juice and the grated chocolate, stir everything together, check the seasoning and pour into a gratin dish or individual pie dishes and chill in the fridge. Leave a slight overhang and crimp the edges with a fork. It includes current and upcoming news, views and events about firearms ownership, sport shooting and recreational hunting issues, important SSAA news, special offers and time-sensitive news. Venison and red wine gravy mini puff pastry pie with roast potatoes and peas Wild game pies are generally made from more than one type of meat, but venison is a very popular inclusion. This episode shows you how to make delicious venison pies from your freshly harvested meat. 50 g wild mushrooms (a mixture of porcini and trompettes de mort), 125 g (4 oz) cubed pancetta, or streaky bacon. Bring to the broil then turn the heat down to a gentle simmer, place the lid on the pot and cook for two hours. Add the vegetables and spices and simmer until done. In part 4 of SSAA TV and Hunting the Menu’s Field to Fork series, we offer you the first of our venison recipes from Field to Fork - The Australian Game Cookbook: individual venison pies. Stir in the pancetta and fry with the vegetables until just beginning to brown. Dried wild mushrooms are available in most supermarkets, but in season – pick your own! Brown the venison in the same pot, then remove, set aside and Season. Divide the venison between six individual pie dishes, each about 300ml (10fl oz). Assembly for 4 individual venison pies Roll pastry as above. Cut out six circles of pastry, a good inch wider than the dishes. Use a deep dish, as a wide shallow one will have the pie crust drooping in the middle, thus becoming soggy. Lift the venison out of pan and set aside on a plate. Tip into the casserole as you go. - Place cooked ingredients into a pie dish and egg wash up the sides. Heat the remaining olive oil in a large frying pan and fry the venison quickly (in batches) on all sides until crusty and brown.

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