Scottish Venison and Root Vegetable Pie

Name: Scottish Venison and Root Vegetable Pie
Prep time: PT30 minutes
Cook time: PT2 hours 30 minutes
Total time: PT3 hours
Yield: 6
Cuisine: Scotland
Ingredients: 800 g Venison (cubed); 50 g All-purpose flour (for dredging); 50 g Butter; 2 tbsp Olive oil; 2 medium Onions (chopped); 2 medium Carrots (peeled and diced); 1 medium Swede (Rutabaga) (peeled and diced); 500 ml Beef stock; 200 ml Red wine; 2 sprigs Thyme; 1 undefined Bay leaf; 500 g Shortcrust pastry (store-bought or homemade); 1 large Egg (beaten, for egg wash); to taste undefined Salt and black pepper

A hearty and warming pie filled with tender Scottish venison, earthy root vegetables, and a rich gravy, all encased in a flaky pastry crust.

準備時間30 minutes

調理時間2 hours 30 minutes

合計時間3 hours

分量6

難易度Hard

オリジナル· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

1
Preheat oven to 160°C (320°F). Toss the venison cubes with flour, salt, and pepper until evenly coated.
2
Heat olive oil and butter in a large oven-safe pot or Dutch oven over medium-high heat. Brown the venison in batches, ensuring not to overcrowd the pot. Remove browned venison and set aside.
3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the diced carrots and swede and cook for another 5 minutes.
4
Return the venison to the pot. Pour in the beef stock and red wine. Add the thyme sprigs and bay leaf. Bring to a simmer, then cover tightly.
5
Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, or until the venison is very tender. Remove the thyme sprigs and bay leaf. Season with salt and pepper to taste. Allow the filling to cool slightly.
6
While the filling cools, prepare the pastry. Roll out two-thirds of the pastry and line a 23cm (9-inch) pie dish. Trim the edges.
7
Spoon the cooled venison and vegetable filling into the pastry-lined dish.
8
Roll out the remaining pastry and place it over the filling. Crimp the edges to seal and trim any excess. Cut a few vents in the top crust.
9
Brush the top of the pie with the beaten egg wash. Bake in the oven at 200°C (400°F) for 20-25 minutes, or until the pastry is golden brown and puffed.
10
Let the pie rest for 10 minutes before serving.

調理履歴を記録する

💡 プロのコツ

✓Ensure the venison is well-dredged in flour to help thicken the gravy.
✓Cooling the filling before assembling the pie prevents the pastry from becoming soggy.
✓If venison is unavailable, beef chuck or lamb shoulder can be substituted.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add mushrooms or parsnips to the root vegetable mix.
Incorporate a tablespoon of juniper berries into the gravy for a more intense game flavor.
Serve with a dollop of cranberry sauce.