low plains drifter 2,349 Report post Posted February 3, 2016 Anyone got any recipes i could try for a pie with venison (Roe), cheers Share this post Link to post Share on other sites
jok 1,641 Report post Posted February 3, 2016 LPD. How much of the beast or how many pies do you intend making? Share this post Link to post Share on other sites
Gaz6br 193 Report post Posted February 3, 2016 Jok's pies are the best I've ever had 👍 And I mean that 1 Share this post Link to post Share on other sites
low plains drifter 2,349 Report post Posted February 4, 2016 LPD. How much of the beast or how many pies do you intend making? Just want to make one to start with, i've always made casseroles in the past, and want to try something different, but i've got a whole deer, so if i make a good pie, i'll make a few more Jok...cheers Share this post Link to post Share on other sites
terryd 3,846 Report post Posted February 4, 2016 Puff pastry big old meaty pie with thick gravy mmmm or short crust I really don't care 2 Share this post Link to post Share on other sites
jok 1,641 Report post Posted February 4, 2016 LPD Do you want a pm or just a post? Jok. Share this post Link to post Share on other sites
low plains drifter 2,349 Report post Posted February 4, 2016 Just a post will do Jok, then other people can try the recipe if they want to... Thanks Share this post Link to post Share on other sites
devon flighter 418 Report post Posted February 4, 2016 we do a venison and kidney pie "well we do a batch of mix to freeze and then thaw it out and put a puff pastry top on when were ready to eat 3kg venison chunks 1.5kg kidney chuncks 6 decent onions chopped and softened in butter 2 tins chopped tomatoes 3tbs tomato puree bottle stout flour the venison and kidney then flash fry to brown ,remove from pan chuck in butter and onions to soften then put in tomatoes and puree bring to boil ,add the stout and chuck meat back in and simmer for a bout 15 mins to thicken (usually ok but if not add a bit of cornflour) then box up and freeze until ready then put in a dish and chuck a piece of puff pastry on top and cook for about 20/25 mins until the pastry is done 1 Share this post Link to post Share on other sites
jok 1,641 Report post Posted February 4, 2016 I'm glad my efforts are different to Devon fighter's. To start with, from a roe I would usually only use either neck or foreleg. When I make the pastry I use (for example) 2 lbs flour, 1 lbs baking margarine, salt to season and a teaspoon baking soda. Lightly mix the ingredients until you have a nice even dry mix. No lumps. Gradually add water or a mix of water and milk until you get a nice pastry. (Trial and error I'm afraid). Put on a flat plate, cover in cling film and into the fridge. 1/2 to 1 hour should be good. Enough for about 8/10 pies, so scale down to your requirements. (Approx). 2 lbs venison, 1/2 pound belly pork deskinned and those horrible little bones removed, 2 large onions, 1 lbs button mushrooms, 2 large potatoes, 1 leek, salt and pepper to your taste and a generous teaspoon of mixed herbs. Olive oil or similar to start the proceedings. 1/4 pound Stilton cheese. Heat the oil in a fairly large pan and add roughly chopped onion. Let them cook for about 10 minutes. Add the potatoes and leek which again have been roughly chopped. Add the seasoning an herbs, turn down low and cover. Leave for about 10 mins occasionally stirring. Meanwhile, cube the venison into fairly large chunks. Add to the pan and mix gently. Now mushrooms can go in, whole, now or later as they will reduce quite a bit. Cover and cook on a very low heat for up to 2 hours, stirring once in a while. Don't want it sticking. Take pastry out and leave on the side for a little while. Grease the inside of your pie dish/dishes. Now I usually line the base, fill and then put the top on crimping the edges but I suppose it depends what type of pie you want to end up with. Most of mine go elsewhere so I prefer the all round pastry. ( horses and courses). Anyway, in with the filling which should be of a nice thickish consistency as the potatoe will have broken down. Add a layer of Stilton before you put the cap on. Trim and crimp. Air holes and an egg wash should finish the top. Into the oven at 165 for 40/45 minutes and hey ho away you go. To be honest I've tried that many different sauces within the mix because as I say to my mates It' how I feel at the time and what's available. I find that venison, as a meat, dries out fairly quickly ŵhen cooking hence the belly pork. 1 Share this post Link to post Share on other sites
devon flighter 418 Report post Posted February 4, 2016 i like the sound of that jok especially with the Stilton ! its bought back memories of steak and stilton pasties ,definitely one for next week Share this post Link to post Share on other sites
low plains drifter 2,349 Report post Posted February 4, 2016 Thank you very much for that Jok, i'll give that a go, but the pastry will be shop bought for my first attempts, like to use cheese with game myself, have you ever tried the smoked applewood cheese ? Share this post Link to post Share on other sites
jok 1,641 Report post Posted February 4, 2016 No I don't think I have. Is that a regular at one of the big supermarkets? Share this post Link to post Share on other sites
jok 1,641 Report post Posted February 4, 2016 I've got my own little smoker for doing the mackerel after a day at Scarborough.lol. Never thought about smoking cheese. Share this post Link to post Share on other sites
low plains drifter 2,349 Report post Posted February 5, 2016 No I don't think I have. Is that a regular at one of the big supermarkets? I think all the big supermarkets sell it Jok, it goes well with cranberry just like the venison lol Share this post Link to post Share on other sites
Tiercel 6,986 Report post Posted February 5, 2016 Just a word of warning about the apple wood smoked cheddar, most of it is smoked flavour added to processed cheese, it is not actually smoked. Bloody horrible stuff. TC Share this post Link to post Share on other sites
