Any venison pieces can be used for this venison pie. We use venison steak in our cooking classes for this pie at Wickedfood Cooking School.
800g venison steak
Roast venison marinade – see Roast venison
3T cooking oil
1/2 bunch celery
1 punnet baby carrots, cleaned and trimmed
6-8 small pickling onions, peeled
1x410g can lima beans, drained
2 potatoes, peeled and cubed
1x250g packet frozen peas
2 cups red wine sauce
Salt and pepper to taste
1 packet commercially bought puff pastry or make your own
1 egg beaten with 2T milk
- Place the meat in a large container and pour marinade over. Marinate for 24 hours.
- Drain and discard the marinade. Cut the meat into 2cm cubes.
- Heat the oil in a large saucepan and brown the meat.
- Add the onions and fry until lightly browned.
- Add all the vegetables and beans.
- Add the red wine sauce, season to taste, cover and simmer for 1 hour 30 minutes or until the meat is tender. Remove from stove and cool.
- Turn the mixture into an ovenproof pie dish. Cover with puff pastry. Cut some leaves from the off-cuts and decorate the pie. Brush with eggwash.
- Bake in a preheated oven of 180°C for about 10-12 minutes or until golden brown.
For more information on venison click here
Here are a few venison other recipes that the Wickedfood Cooking School team enjoyed tasting:
Wickedfood Cooking school runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.
Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.