Game Valley venison and bacon pie

Recipe from: 11/17/1993 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 2
    kg
    cubed venison, well dusted with flour
  • 3
    onions, finely chopped
  • 3
    carrots, finely chopped
  • 500
    g
    bacon
  • 5
    fat cloves garlic, crushed
  • 100
    g
    butter
  • 100
    ml
    red wine
  • salt and milled black pepper
  • 5
    ml
    dried thyme
  • 400
    g
    shortcrust pastry
  • 1
    egg yolk, beaten
  • MARINADE
  • 100
    ml
    buttermilk
  • 30
    ml
    Worcestershire sauce
  • 15
    ml
    honey
  • 150
    ml
    red wine
 

Method

 
MARINADE: Mix all ingredients well. Marinate venison for at least two days. Lightly brown onions, carrots, bacon and garlic in butter. Add marinated venison. Mix red wine with a little marinade and season to taste. Add to venison mixture with thyme. Cook, covered, at 160 ºC for 2 to 3 hours. Cool, skim off any fat and place meat mixture in a serving dish. Roll out pastry and cover dish. Crimp edges. Brush top with beaten egg yolk. Bake at 180 ºC for 15 to 20 minutes, or until pastry is golden brown. TOTAL KILOJOULE COUNT: 28 885 kJ (6 905 Cal). A portion: 4 815 kJ (1 150 Cal).
 

Read more on: bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.