Venison Pie With Sour Cream and Rosemary Crust

"From the September 4, 2009 edition of Athens Plus Magazine. I'm not entirely sure what "BBQ Spice" is."
 
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Ready In:
5hrs
Ingredients:
22
Serves:
8
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ingredients

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directions

  • Crust: Put flour and butter in the food processor and pulse until well mixed.
  • Add sour cream and rosemary and keep pulsing until it becomes a rough mix.
  • Press together and place in a plastic bag in the fridge for 30 minutes.
  • Roll dough on a floured work surface, forming a rectangle.
  • Fold short sides to the middle and fold in half again.
  • Repeat and place in the fridge for 1 hour or until use.
  • Filling: Heat butter and oil in a cast-iron pot and saute until brown. Put aside.
  • Saute onion, celery and carrots in the same pot.
  • Put the sealed meat and seasoned flour in a large plastic bag.
  • Shake well to coat all the meat with flour.
  • Shake off excess flour and return to pot.
  • Add the cloves and rosemary.
  • Mix the white wine, sherry, Worcestershire sauce, tomato paste and boiling water and pour over meat.
  • Simmer for 2-3 hours or bake in oven for 2-3 hours.
  • The meat should come off the bones.
  • In the meantime, saute the onions, garlic, and mushrooms. Also saute the bacon and add to the onions.
  • When the meat is ready, remove the bones and stir in the jam and onion mix. If required, thicken the sauce further.
  • Transfer to an oven dish to cool.
  • Roll out dough until 6-cm thick.
  • Cut slightly bigger than the dish and cover meat with dough.
  • Tidy edges and paint with egg wash (1 egg yolk mixed with 10 ml water).
  • Bake pie for 40-45 minutes at 180°C.

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