From leftovers to venison pie
Friday, 02 December 2011 00:00
What do you do if you have leftover venison after roasting a leg of springbok or any other antelope for that matter? Why, you turn them into a pie, or two, or three…After a delightful dinner party during which the better part of such a leg of springbok was consumed, along with appropriate quantities of good red wine, I was left with the remains.
Since venison tends toward dryness, it isn’t the kind of leftover that you can reheat just like that and eat. Ideally, you want to combine it with the LO gravy, and add some veg to make a luscious pie.
Pastry choice is up to you, but I used puff, as opposed to short crust.
You can make a single pie to share, or better still, make individual pies in ramekins. It’s a lot classier that way, and besides, the pie stays hot for longer.
Ingredients, selection and preparation
- 600g cubed roast venison: this is a kind of a thumbsuck, and the quantity will be dictated by the size of the pie dish you use, or the ramekins if you make individual pies. Cut the cubes into about one to one and a half square centimetres.
- 500ml gravy: the gravy I made to go with the venison was made from the strained marinade, which included a bottle of red wine. I reduced the marinade by two thirds, and used that as the base for my gravy, along with the roasting pan drippings. You could of course just use beef stock, corn starch and gravy powder, but it wouldn’t really be the same.
- 3 carrots, cubed: and peeled. Cubes no larger than 1square centimetre
- 2 potatoes peeled and cubed: 1 square centimetre, and keep under cold water until you need them.
- ¾ cup of frozen peas
- 1 roll puff pastry: pop into your local supermarket and buy a frozen pack.
- Salt and pepper to taste
- 2 tbs milk: to paint on the pie(s) for that rich golden brown
Method
Put the cubed venison in a medium saucepan and bring slowly to the boil with the gravy.
In a separate saucepan, boil the potato and carrot cubes in about 1cm of water, until they begin to soften, but are still quite firm.
Drain the carrot and potato and add to the meat mixture. Add the frozen peas and stir in. Adjust seasoning to taste with salt and pepper.
Pour the mixture into either a single pie dish – probably of about 24cm in diameter – or four large ramekins. Place in the fridge to cool for 20 minutes or so.
Roll out sufficient puff pastry between two sheets of cling-film, to cover your pie(s).
Cut a pastry “lid” for the pie(s) about a centimetre larger all round. Moisten the lip of the pie dish with a little water, and affix the pastry lid, trimming off any excess pastry with a sharp knife.
Poke a hole in the middle of the lid to allow steam to escape during the baking process. Allow the pies to rest while you preheat the oven to 180 deg C. Brush the pastry lid generously with the milk.
Bake in mid-oven for 30 – 40 minutes, until the pastry is nicely golden brown.
Allow to stand for 10 minutes to complete cooking, then serve with your choice of veg, or a crisp green salad. Enjoy!
Preparation time: 15 minutes
Cooking time: 30-40 minutes
Yield: 4-6
Wine match
Peter Finlayson knows a thing or two about pinot noir. I opened a bottle of his 2009 Bouchard Finlayson Galpin Peak Pinot Noir, a fine example of what can be done with this temperamental varietal in the right soils, and the right climate, to enjoy with this pie.
It is a dense burgundy in colour, more so than I would expect of a pinot noir, but with no signs of over extraction. On the nose it exudes crisp cranberry and black cherry fruit with a moist earthy edge.
On the palate you’ll taste elegant red berry fruit. The tannins are velvety, and the finish is long and ethereally fruity. Balanced, elegant, seamless.
Written by Norman McFarlane You are reading From leftovers to venison pie articles
