Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Venison - trimmed, and cut Into bite-sized pieces

  2. 2 Onions - sliced (can substitute leeks in similar quantity)

  3. 6 Mushrooms - sliced (large)

  4. 2 tablespoons 30ml Butter - to

  5. 3 tbspns

  6. 4 tablespoons 60ml Potatoes - grated (medium)

  7. 6 tablespoons 90ml Carrots - grated (large) Marinade

  8. 3/4 Red Wine (or enough to cover meat in dish)

  9. 4 tablespoons 60ml Honey - melted

  10. 1 Fresh tarragon - plus extra For sauteeing

  11. 3 Garlic cloves, or to taste - plus extra For sauteeing

  12. 1 Fresh parsley (or equivalent dried parsley)

  13. 1 Fresh marjoram (or equivalent dried marjoram) Salt - to taste Freshly-ground black pepper - to taste

  14. 1/4 cup 59ml Olive oil Crust

  15. 6 cups 375g / 13oz Flour

  16. 2 teaspoons 10ml Salt

  17. 2 cups 396g / 13oz Shortening Ice cold water - as needed

  18. 1 Beaten egg - to brush crusts

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Marinate venison in marinade ingredients. Meat should be marinated for a day or so in the refrigerator. Prepare pie crusts: Combine flour, salt, 2 'generous' cups shortening and "ice cold water" as needed. Mix until dough sticks together, stir in water with fork. Divide dough into 4 equal balls. Chill the dough and rolling pin. Saute meat with onions and reserve juice from marinade. Add mushrooms, saute using butter. Add some marinade to saute. Add some more garlic and tarragon to saute pan. While meat is sauteeing, grate potatoes and carrots. Leaving saute juice in pan, slice venison thinly and mix meat, onions et al with the grated vegetables. Make a gravy with flour and the juices in pan. Roll out crusts to about 1/4-inch thickness, place in two 12-inch pans, fill with ingredients, add gravy and top crust. Brush the top crusts with whipped egg and bake until done. This recipe yields two 12-inch pies.


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