Venison pie

Saturday, March 01, 2014

venison pie

I thought I'd share with you a recipe for a particularly delicious venison pie that I made this week. Cooking with venison is something we don't often do so I found this venison cottage pie recipe online and made a few changes so I'll tell you exactly what went in to our in case you fancy making it yourself. Firstly, you probably wont find venison on your supermarket shelf. Visit your local butcher and see whether they have any in, if not they can usually make sure they can get hold of some if you order it in. Don't be afraid to have a chat with them about all your meaty requirements; a good local butcher will be happy to help.

By using a swede and parsnip mash not only are you getting more portions of your 5 a day, but you make this pie into a lower carb meal. Plus the pie tastes even better with the mashed veg topping if you ask me. This recipe makes enough for two extraordinarily hungry people, or three more sensible people. We served ours with steamed cabbage and carrot along with garden peas.

  • Ingredients:
  • 500g venison mince
  • 2 parsnips
  • 1/3 a swede
  • 1 medium white onion (finely chopped)
  • 2 sticks of celery (diced)
  • 2 carrots (diced)
  • 2 cloves of garlic (crushed)
  • 2 tbsp tomato purée
  • 100ml red wine
  • splash of Worcestershire sauce
  • ½ tsp thyme (or 2 fresh sprigs)
  • 200ml beef stock
  • 1 heaped tsp cornflower
    • Set the (Fan) oven to 170 degrees
    • Peel and cube the parsnip and swede and simmer in a saucepan for 15-20 minutes until tender, then drain and allow to steam. MEANWHILE
    • Heat a tablespoon of oil in a non-stick frying or sauté pan then pop in the mince to brown on a medium heat. Break into small pieces and keep it moving. Once browned, tip onto a plate.
    • Into the same pan pop the onion, carrot and celery and cook on a medium heat until they have softened, around 8 – 10 minutes
    • The swede and parsnip should be well drained then mashed.
    • Add in (to the onion, carrot and celery pan) garlic, tomato purée then stir and cook for another 2 minutes
    • Pop the mince back in with the wine as well and cook for a minute before adding the Worcestershire sauce, thyme and stock
    • Season with salt an pepper and bring to the boil then reduce down to a light simmer fo 10 minutes
    • Mix up cornflower with a splash of water, making a paste then add to pan and stir. Cook for another 5 minutes but keep a close eye
    • Spoon into ovenproof dish and level out. Add the mashed parsnip & swede in small dollops all over the pie. This sound help to get a fairly thin even layer all over. Use a fork to spread it out.
    •   venison pie with swede and parsnip mash toppingvenison pie with swede and parsnip mash topping

    • Bung in the oven for 20 – 30 minutes until it looks piping hot
    Let me know if you make this and what you think! Any other venison recipes? Link me up.


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