Venison Shoulder Pot Pie

We love to hunker down on a long, lazy winter's day. This Venison Shoulder Pot Pie is the perfect dish to spend your time on over the weekend! Give the pastry a go - it's not as hard as it might seem!

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Serves: 8 

Ready-in: 3hrs 

Prep: 1½ hrs 

Cook: 2½ hrs 

 

Venison Shoulder filling 

1 brown onion  

4 garlic cloves 

2 parsnips 

2 carrots 

½ leek  

200g silver beet 

1kg venison shoulder(Diced) 

½ cup flour 

Tbsp tomato paste 

2 sprigs rosemary 

6 sprigs thyme 

1½ cups red wine 

3 cups beef stock 

½ tsp salt 

old fashioned pie crust (or store-bought pastry) 

1 egg, lightly beaten 

 

Old fashioned pie crust

120g cold, unsalted butter

3 cups plain flour

2 tsp salt

½ cup vegetable shortening (eg kremelta)

½ cup cold water

 

  1. Prepare pie crust two hours ahead of time, or night before.
  2. Roughly dice butter and add to a food processor along with flour, salt and shortening. Pulse until mixture resembles coarse breadcrumbs. Alternatively, add to a large bowl and use your hands to combine. 
  3. Transfer to a large bowl and add water. Mix with a fork until dough just comes together.
  4. Knead dough lightly, until no dry spots remain. Form into a 2cm thick disk and wrap tightly in plastic. Chill until firm, at least 2 hours. 

 

Venison Shoulder Pot Pie

  1. Preheat oven to 200°C, dice onion 1cm, mince garlic. Cut parsnip, carrot and leek in half and into 2cm half rounds. Remove stalks from silver beet and cut into 3cm lengths.  

  1. Pat venison dry and dice 2cm. Add to a large bowl, season, add flour and toss to combine. 

  1. Heat a drizzle of oil in a large oven proof fry-pan on high heat. Working in batches, shake excess flour from venison and cook for about 5 minutes, turning occasionally, until well browned. Transfer to a large bowl and add more oil to the pan between batches as needed. Reserve pan. 

  1. Heat a drizzle oil in reserved pan on medium-high heat and cook onions and garlic for 2-3 minutes until starting to soften. Add parsnips, carrots and leek to pan and cook for 5-7 minutes. Add tomato paste, rosemary and thyme sprigs to pan and cook for a further 1 minute until fragrant. 

  1. Add red wine cook for about 4 minutes until liquid is reduced by half. Once reduced add venison, beef stock and salt to pan, bring to a simmer. 

  1. If not using an oven proof fry pan, transfer filling to a baking dish approx. 20-30cmCover with foil and cook in oven for about 2 hours, until venison is tender and sauce has thickened. Remove from ovenadd silver beet and stir to wilt and season. 

  1. Roll out pre- prepared (or store bought) dough on a lightly floured surface to about 0.5cm thick. Place pie crust over filling and trim, leaving a 2cm overhang. Crimp edges using a fork. Cut a slit in the centre of the pie crust. Brush with egg and sprinkle with salt. 

  1. Place pan (or dish) on a baking tray in case of any leakage. Cook in oven for 35-40 or until pie crust is golden and cooked through 

  1. To Serve, remove from oven and let sit for 10-15 minutes before serving. 

 

Tips: 

When searing off the venison make sure you have the pan on a very high heat! This will insure the venison gets well browned and has great flavour. Don’t be afraid of colour! 

Make a slit in the centre of your pie to allow the steam to escape when baking. 

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