👨‍🍳 تعليمات

1. 1

   Prepare the venison: Pat the venison cubes dry with paper towels. In a bowl, toss the venison with the flour, salt, and pepper until lightly coated. This helps to brown the meat and thicken the sauce.

   ⏱️ 10 minutes
2. 2

   Sear the venison: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches to avoid overcrowding the pot, sear the venison cubes on all sides until deeply browned. Remove the browned venison to a plate and set aside.

   ⏱️ 10 minutes
3. 3

   Sauté aromatics: Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
4. 4

   Deglaze and add liquids: Pour in the red wine and scrape the bottom of the pot with a wooden spoon to loosen any browned bits. Let the wine simmer and reduce by about half, which will take about 5 minutes. Stir in the beef or game stock and tomato paste.

   ⏱️ 7 minutes
5. 5

   Simmer the filling: Return the seared venison to the pot along with any accumulated juices. Add the bay leaves and thyme sprigs. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook gently for 1 hour, or until the venison is fork-tender. Stir occasionally to prevent sticking.

   ⏱️ 1 hour
6. 6

   Add mushrooms and cool: Stir in the sliced mushrooms. Continue to simmer, uncovered, for another 10-15 minutes, or until the mushrooms are tender and the sauce has thickened slightly. Remove the bay leaves and thyme sprigs. Taste and adjust seasoning with salt and pepper if needed. Let the filling cool for at least 20-30 minutes before assembling the pie. This is crucial to prevent the pastry from becoming soggy.

   ⏱️ 25 minutes
7. 7

   Preheat oven and prepare pastry: Preheat your oven to 200°C (400°F). Lightly grease a pie dish (approximately 23cm/9-inch diameter). Unroll or roll out the puff pastry sheets on a lightly floured surface. You'll need one sheet for the base (optional, if you prefer a bottom crust) and one for the lid.

   ⏱️ 10 minutes
8. 8

   Assemble the pie: If using a bottom crust, line the pie dish with one sheet of puff pastry, trimming any excess. Spoon the cooled venison filling evenly into the pie dish. Place the second sheet of puff pastry over the filling. Trim the edges and crimp them together to seal. Cut a few slits in the top pastry to allow steam to escape.

   ⏱️ 10 minutes
9. 9

   Bake the pie: Brush the top of the pastry with the beaten egg for a golden sheen. Place the pie on a baking sheet (to catch any drips) and bake in the preheated oven for 20-25 minutes, or until the pastry is puffed up, golden brown, and cooked through. If the pastry starts to brown too quickly, you can loosely tent it with foil.

   ⏱️ 25 minutes
10. 10

    Rest and serve: Let the pie rest for about 10-15 minutes before slicing and serving. This allows the filling to set slightly.

    ⏱️ 10 minutes