Venison and Red-Wine Gravy Mini Wild-Game Pies

Updated on May 1, 2018
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Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

Venison and red wine gravy mini puff pastry pie with roast potatoes and peas
Venison and red wine gravy mini puff pastry pie with roast potatoes and peas

Wild game pies are generally made from more than one type of meat, but venison is a very popular inclusion. The venison in these little pies is contained in a delicious red wine gravy for maximum succulence and flavour. As the pies are prepared in mini ceramic ramekins, they are both very easy to form and much less likely to leak or fall apart while cooking in the oven.

Cook Time

Prep time: 1 hour 30 minutes

Cook time: 2 hours 30 minutes

Ready in: 4 hours

Yields: 4 mini wild game pies

Venison haunch fillet
Venison haunch fillet

Ingredients

  • ½ pound piece venison loin steak
  • ½ small red onion
  • Salt and pepper
  • ½ pint fresh beef stock
  • ½ bottle red wine (not too sweet)
  • 1 medium carrot
  • ½ pound puff pastry
  • Flour for rolling pastry
  • 1 egg

Instructions

Venison haunch in pot with sliced onion
Venison haunch in pot with sliced onion

The piece of venison in this instance was very thick so for evenness of cooking and simplicity, it was firstly and carefully cut in half horizontally with a very sharp chef's knife before being laid in the bottom of a large cooking pot. The sliced red onion was added to the pot next and seasoning was added in the form of salt and pepper.

Red wine and stock is added to venison
Red wine and stock is added to venison

Pour the red wine and the stock in to the pot and put the pot on to a high heat until the liquid begins to simmer. Cover the pot and reduce the heat to maintain as gentle a simmer as possible for one and a half hours. Turn off the heat and leave the venison in the cooling liquid for one hour.

Stewed venison is left to rest and cool
Stewed venison is left to rest and cool

A slotted spoon should be used to remove the venison from the partially cooled stock to a holding plate where it should be covered and left to cool completely.

Carrot is grated in to red wine gravy
Carrot is grated in to red wine gravy

When the venison has been removed from the pot, peel the carrot and grate it in to the stock. Bring the stock back to a gentle simmer for five minutes, stirring occasionally with a wooden spoon. Turn off the heat, cover and also leave to cool.

Venison is carefully shredded
Venison is carefully shredded

When the venison is cool, take two forks and use them to shred the meat, exactly as you would do when preparing pulled pork.

Shredded venison is returned to pot
Shredded venison is returned to pot

Put the pulled venison back in to the pot with the stock and carrot and stir well. Take the puff pastry from the fridge and allow it to sit for fifteen to twenty minutes to come up to room temperature.

Venison and vegetables are strained
Venison and vegetables are strained

Suspend a fine sieve over a large bowl and carefully strain the venison, carrot and stock combination.

Puff pastry is divided in to quarters
Puff pastry is divided in to quarters

Cut the pastry in to four equal sized pieces.

Cutting mini puff pastry pie case
Cutting mini puff pastry pie case

These pies were made in porcelain ramekins. Start by measuring the diameter of the ramekins and the depth. You will need to use a circular cutting template which is very slightly more in diameter than the base of a ramekin plus twice the depth. A small bowl was perfect in this instance. Take the first piece of pastry and cut off one-third of it which should be set aside for making the pie lid. Roll out the remainder to a square just large enough that you can use your template and a blunt edged knife to cut from it a circle.

Filled mini pie cases
Filled mini pie cases

Lightly grease the inside of the four little ramekins with butter. Fit the first pie base carefully inside the first ramekin that it slightly overhangs the lip evenly all the way around. Repeat with the three further pieces of pastry before using a teaspoon to almost but not quite fill the pie cases with the venison combination.

Cutting mini puff pastry pie lid
Cutting mini puff pastry pie lid

One at a time, roll out the pastry portions for the pie lids and use a drinking glass or the likes of similar diameter to the ramekins as a cutting template.

Lids are fitted on to filled pie cases
Lids are fitted on to filled pie cases

Carefully fit a lid over each pie filling and press down lightly.

Pie lids are glazed with beaten egg
Pie lids are glazed with beaten egg

Break the egg in to a small cup or bowl and beat with a fork until the yolk and white are just combined. Use a pastry brush to lightly glaze the lids of the pies.

Assembled and glazed pies are ready for the oven
Assembled and glazed pies are ready for the oven

Use your two index fingers to carefully crimp and seal the little pies all the way around the edges. Glaze the crimps with more beaten egg. Cook in a preheated oven at 400F/200C/Gas Mark 6 for half an hour or until the pastry is golden and crisp.

Baked venison and red wine gravy pies are removed from the oven
Baked venison and red wine gravy pies are removed from the oven

Take the pies from the oven and let them sit on a heatproof surface in the ramekins for ten minutes.

Venison and red wine gravy pies are rested on a wire rack
Venison and red wine gravy pies are rested on a wire rack

A blunt edged small knife should be used to carefully release the pies all the way down and around the edges before they are carefully tipped out and set on a wire rack to rest for ten further minutes before being eaten. Alternatively, they can be allowed to cool completely and eaten cold. They will keep in the fridge in an airtight container when cooled for a couple of days but should be removed fifteen to twenty minutes before being eaten.

Cut open venison and red wine gravy pie
Cut open venison and red wine gravy pie
Biting in to a venison and red wine gravy pie
Biting in to a venison and red wine gravy pie

These pies are delicious eaten on their own or served with such as roast potatoes and garden peas.

Venison and red wine gravy mini puff pastry pie plated for service with roast potatoes and peas
Venison and red wine gravy mini puff pastry pie plated for service with roast potatoes and peas

Questions & Answers

    © 2018 Gordon N Hamilton

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