Venison pie

Recipe from: 9/1/2009 12:00:00 AM
vension pie

Ingredients 20
Servings 0
Time

Ingredients

  • 0
  • 0
    Filling:
  • 1.50
    kg
    venison hash
  • 25
    ml
    cooking oil
  • 50
    ml
    cake flour
  • 200
    g
    button mushrooms, sliced
  • 0
    Salt, freshly ground black pepper and a pinch of sugar to taste
  • 250
    ml
    stock from cooking the hash
  • 0
    1 onion, chopped
  • 10
    ml
    English mustard powder
  • 125
    ml
    grated cheddar cheese
  • 0
    milk (or 1/2 cream)
  • 0
    Crust:
  • 125
    ml
    milk
  • 0
    1 egg
  • 10
    ml
    baking powder
  • 0
    2 onions, sliced into rings
  • 125
    ml
    cooking oil
  • 200
    ml
    cake flour
  • 0
    pinch of salt
 

Method

 
Drain meat and keep 250 ml of the stock.
Fry chopped onion and sliced mushrooms in cooking oil in a heavy-based pan.
Add meat and fry slightly with onion. Add stock.
Mix the flour, mustard powder and milk together and add to meat. Stir continuously until sauce thickens.
Remove from the heat and add cheese, salt, pepper and a pinch of sugar.
Transfer to ovenproof dish (pie dish) to the volume of more or less 2 litres.
Preheat the oven to 200 degrees Celsius.
Crust:
Mix together all the ingredients for the crust, but keep the onion rings separate.
Pour the mixture over the meat. Arrange the onion rings on top of the raw crust.
Bake for about 20 minutes until golden brown.
Serve warm with rice and stewed fruit.
 

Read more on: grill  |  shallow-fry
 

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