Royal Venison Pie
A decadent, Michelin star-worthy venison pie featuring tender braised venison, aromatic red wine reduction, and a flaky buttery crust. This elegant dish is elevated with savory mushrooms, pearl onions, and a hint of thyme, creating a harmonious blend of flavors. Indulge in this regal pie fit for a king or queen!
ingredients
- 1 ½ lb venison stew meat, cubed
- 2 tbsp olive oil
- 8 oz pearl onions, peeled
- 8 oz cremini mushrooms, sliced
- 3 cloves garlic, minced
- 1 cup red wine
- 1 cup beef broth
- 2 tbsp tomato paste
- 2 tsp fresh thyme leaves
- 1 tsp Worcestershire sauce
- Salt and pepper to taste
- 1 sheet of puff pastry
- 1 egg, beaten (for egg wash)
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a large oven-safe pot, heat olive oil over medium-high heat. Add venison cubes and season with salt and pepper. Sear until browned on all sides. Remove the venison from the pot and set aside.
- 3.
In the same pot, add pearl onions and mushrooms. Sauté until golden brown, then add minced garlic and cook for an additional minute.
- 4.
Deglaze the pot with red wine, scraping off any browned bits. Stir in beef broth, tomato paste, thyme leaves, and Worcestershire sauce. Return the venison to the pot and bring to a simmer.
- 5.
Cover the pot and transfer it to the preheated oven. Braise for 2 hours or until the venison is fork-tender.
- 6.
Remove the pot from the oven. Place the venison mixture into a pie dish and let it cool slightly.
- 7.
Roll out the puff pastry sheet to fit the top of the pie dish. Brush the rim of the dish with beaten egg and place the puff pastry over the venison mixture. Trim any excess pastry and crimp the edges.
- 8.
Brush the puff pastry with the remaining beaten egg to create a golden crust.
- 9.
Cut a few slits on the pastry to allow steam to escape while baking.
- 10.
Bake the venison pie for about 25-30 minutes or until the pastry is puffed and golden.
- 11.
Allow the pie to cool for a few minutes before serving.
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