Venison and juniper cream pie

Recipe from: 8/1/1998 12:00:00 AM

Ingredients 19
Servings 6
Time 30 min + 1 day

Ingredients

  • MARINADE
  • 3
    cloves garlic, chopped
  • FILLING
  • 30
    ml
    oil
  • 10
    ml
    fresh thyme
  • 45
    ml
    oil
  • 15
    ml
    freshly grated ginger
  • 15
    ml
    juniper berries, crushed
  • 400
    g
    ready-made puff or shortcrust pastry
  • 25
    ml
    ground coriander
  • 60
    g
    speck
  • 1
    large egg, beaten
  • salt and freshly ground black pepper
  • 800
    g
    deboned venison shoulder, cubed
  • 3
    onions, chopped
  • 15
    ml
    butter
  • 250
    ml
    cream
  • 30
    ml
    flour
  • 750
    ml
    red wine
 

Method

2 hrs 40 min
 
MARINADE:
Place all marinade ingredients into a large saucepan and bring to the boil. Reduce the heat and allow to simmer for 10 minutes, then set aside to cool.
Place the venison in the marinade, cover and refrigerate for 24 hours.
FILLING:
Remove the meat from the marinade and allow to drain well.
Set the marinade aside. Sprinkle the meat with the flour.
Heat the butter and oil in a large saucepan. Brown the venison in batches, then return all the meat to the saucepan.
Stir in the speck, then add the reserved marinade and bring to the boil.
Cover and allow to simmer for 2 hours until meat is tender. Remove from the heat and stir in the cream and seasoning.
Set aside to cool. Place cooled mixture into a greased pie dish. roll out the pastry and cut to top the pie dish.
Moisten the edges of the pie dish and cover with the pastry.
Press down around the rim of the dish. Brush with beaten egg and bake in preheated oven (180 °) for 30 minutes until golden.
 

Read more on: bake
 

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