Venison Pie With Sour Cream and Rosemary Crust

May 09, 2023May 9, 20230 2
Venison Pie with Sour Cream and Rosemary Crust recipe for a hearty meal
in Main

Prep

30 min

Cook

2 hr 45 min

Ready In

3 hr 15 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

550 ml cake flour
250 g butter , cut in cubes
250 ml sour cream
10 -15 ml rosemary , chopped
50 g butter
50 ml olive oil
2 kg venison , with bones
1 onion , chopped
2 celery ribs , roughly chopped
2 carrots , roughly chopped
100 ml flour , seasoned with salt , pepper , BBQ spice
4 cloves
3 twigs rosemary
125 ml dry white wine
50 ml sweet sherry
30 ml Worcestershire sauce
30 ml tomato paste
500 ml boiling water
2 onions , cut in wedges
2 garlic cloves , chopped
250 g black mushrooms , peeled , cut thick
50 ml apricot jam

Nutrision Information

Servings Per Recipe
6
Calories
830
Sugar
17g
Fat
52g
Venison Pie with Sour Cream and Rosemary Crust is a classic South African dish that has been enjoyed for generations. Venison, often referred to as game meat, is the meat from wild animals such as deer. This pie is a great dish to serve at a dinner party or a family gathering, as it is filling and flavorful. The rosemary crust adds an extra layer of flavor and aroma to the dish, and the filling, made with venison, onions, mushrooms, and apricot jam, is juicy and tender. This dish is perfect for a cold winter evening, served with a side of mashed potatoes and vegetables.

Instructions

1.Preheat the oven to 180°C.
2.In a large bowl, combine the cake flour and butter cubes. Rub the butter into the flour until it resembles breadcrumbs.
3.Mix in the sour cream and chopped rosemary.
4.Knead the mixture until it comes together to form a dough, then transfer to a floured surface.
5.Roll out the dough and use it to line a greased pie dish, prick the base.
6.Chill the dough while preparing the filling.
7.In a large pot, heat the butter and olive oil.
8.Brown the venison in batches over high heat, then remove from the pot.
9.Lower the heat and add the chopped onion, celery, and carrots to the pot. Cook until the vegetables are soft.
10.Return the venison to the pot, then stir in the seasoned flour. Cook for a few minutes until the flour is browned.
11.Pour in the white wine, sweet sherry, Worcestershire sauce, tomato paste, and boiling water. Add the cloves and rosemary twigs.
12.Cover and simmer on low heat for about 2 hours until the venison is tender.
13.Stir in the cut onions, chopped garlic, black mushrooms, and apricot jam, then simmer for another 15 minutes.
14.Remove the pie dish with the pastry from the fridge. Pour in the venison filling and cover with more pastry, ensuring the edges are sealed.
15.Using a sharp knife, make a few cuts on the pastry surface to allow steam to escape.
16.Bake in the oven for approximately 45 minutes until the pastry is golden brown and crisp.

PROS

This hearty pie is filling and flavorful, great for a winter meal.

The venison filling is tender and juicy, and the rosemary crust adds an extra layer of flavor and aroma.

CONS

Venison meat can be gamey and may not be a favorite for everyone.

The dish takes a while to prepare and cook, which may not be suitable for those looking for a quick meal.

HEALTH & BENEFITS

Venison is a great source of protein and contains less fat than beef or pork.
It is also rich in iron and vitamin B12, important for red blood cell formation and energy production in the body.

Print

Leave a Reply

Your email address will not be published.