20
Nov
Let cool and then cut. Chill for 20min then bake or follow freezing instructions.
The Steps In Making Venison Pot Pie 1.
How to make venison pie. Preheat the oven to 450F. To make the pies roll the dough into a rough log and slice off 13 of it. Now cut each chunk into thirds so you have 3 small pieces and 3 large pieces.
Assembly for one venison pie Heat the oven to 200C. Roll out the pastry on a lightly floured bench top to 5mm thickness. Using a 24cm pie dish as your guide cut a rectangle slightly bigger than.
Make two small vent holes with a knife. Chill for 20min then bake or follow freezing instructions. Heat the oven to 220C 200C mark 7.
Brush again with egg place on a baking sheet. Coat the venison with buttermilk and marinate for 1-2 days in the fridge. Dry the meat with paper towel and discard the buttermilk.
Brown the lamb knuckles in oil in a large heavy based saucepan. Remove with a slotted spoon season with Garlic Herb Seasoning and set aside. Brown the venison in the same pot then remove set aside and Season.
The Steps In Making Venison Pot Pie 1. Mix remaining ingredients thoroughly together 3. Fill into bottom crust and then put on top crust 4.
Bake approximately 45 minutes or until nicely browned 5. Let cool and then cut. Preheat oven to 180C fan bake.
Line 5 x 300ml capacity pie dishes with pastry. Spoon filling into the dishes and then cover with a pastry lid pressing to seal. Pierce the top with a knife to.
Spoon the meat into the pie dish. Beat the egg and brush some of the egg wash around the edge of the bottom pastry sheet it acts as a clue to keep top crust and bottom crust togetherRoll out the other pastry and make a lid for your pie. Crimp the edge of the pie and give it a good egg wash.
For this recipe we use the much maligned groundminced VenisonWe make a fantasticly rich Venison mince basethen top it with bubble and squeak mash with hor. My mother made the best venison pie in the world. One of Hubbys friends recently gave him some springbok meat and I immediately decided to make a venison pie with the springbok shoulder.
I started searching for my Mothers recipe.