VENISON PIE | JAMIE OLIVER RECIPES
This is a beautiful pie and the kind of dish that makes me dream of good home cooking. The venison will cook to be delicious, tender and sumptuous. After all these years of cooking, a meal like this still gets my pulse racing. For a bit of a treat, use 500g of pastry and line the bottom of the pie dish - just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.
Total Time 4 hours 15 minutes
Yield 4
Number Of Ingredients 16
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Heat a lug of olive oil in a large ovenproof pan on a low heat. Peel and slice the onions and fry gently for about 10 minutes until nice and sweet. Don’t let them colour too much.
- Meanwhile, peel and chop the garlic and carrots, and trim and chop the celery.
- Turn the heat up, then add the butter, garlic, carrot and celery. Peel, roughly tear up and add the mushrooms. Mix everything together.
- Cut the venison into 2cm cubes, pick and chop the rosemary leaves and bash the juniper berries in a pestle and mortar. Stir in the venison, rosemary, bashed-up juniper berries and bay leaves. Pick in the thyme leaves and add a pinch of sea salt and 1 teaspoon of freshly ground black pepper.
- Fry everything quickly for 3 or 4 minutes, then pour in the ale. Stir in the flour and add just enough water to cover. Bring to a simmer, pop the lid on and place in the oven for about 2½ hours, giving it a stir from time to time.
- The perfect pie filling should have tender meat in a rich, dark, thick stew. So if, when you remove it from the oven, it’s still quite liquidy, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.
- Evenly roll out the pastry on a floured surface until it is the thickness of a pound coin. Tip the stew in the pie dish and place the pastry on top of the pie.
- Criss-cross the top of the pastry lightly with a sharp knife. Brush the top with beaten egg.
- Pop the pie on the bottom shelf of the oven and bake for 40 to 45 minutes, until the pastry is well cooked, puffed-up and golden – then tuck in and enjoy!
Nutrition Facts : Calories 596 calories, FatContent 23.6 g fat, SaturatedFatContent 12.3 g saturated fat, ProteinContent 42.1 g protein, CarbohydrateContent 38.5 g carbohydrate, SugarContent 12.2 g sugar, SodiumContent 1.78 g salt, FiberContent 5.5 g fibre
PAN-FRIED VENISON STEAK RECIPE: HOW TO MAKE IT
“Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!” —Gayleen Grote, Battle View, North Dakota
Provided by Taste of Home
Categories Dinner
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent
More about "ground venison recipes recipes"
VENISON PIE | JAMIE OLIVER RECIPES
This is a beautiful pie and the kind of dish that makes me dream of good home cooking. The venison will cook to be delicious, tender and sumptuous. After all these years of cooking, a meal like this still gets my pulse racing. For a bit of a treat, use 500g of pastry and line the bottom of the pie dish - just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.
From jamieoliver.com
Total Time 4 hours 15 minutes
Cuisine british
Calories 596 calories per serving
From jamieoliver.com
Total Time 4 hours 15 minutes
Cuisine british
Calories 596 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Heat a lug of olive oil in a large ovenproof pan on a low heat. Peel and slice the onions and fry gently for about 10 minutes until nice and sweet. Don’t let them colour too much.
- Meanwhile, peel and chop the garlic and carrots, and trim and chop the celery.
- Turn the heat up, then add the butter, garlic, carrot and celery. Peel, roughly tear up and add the mushrooms. Mix everything together.
- Cut the venison into 2cm cubes, pick and chop the rosemary leaves and bash the juniper berries in a pestle and mortar. Stir in the venison, rosemary, bashed-up juniper berries and bay leaves. Pick in the thyme leaves and add a pinch of sea salt and 1 teaspoon of freshly ground black pepper.
- Fry everything quickly for 3 or 4 minutes, then pour in the ale. Stir in the flour and add just enough water to cover. Bring to a simmer, pop the lid on and place in the oven for about 2½ hours, giving it a stir from time to time.
- The perfect pie filling should have tender meat in a rich, dark, thick stew. So if, when you remove it from the oven, it’s still quite liquidy, place the pan on the hob and reduce for 15 minutes or so until it thickens up a bit.
- Evenly roll out the pastry on a floured surface until it is the thickness of a pound coin. Tip the stew in the pie dish and place the pastry on top of the pie.
- Criss-cross the top of the pastry lightly with a sharp knife. Brush the top with beaten egg.
- Pop the pie on the bottom shelf of the oven and bake for 40 to 45 minutes, until the pastry is well cooked, puffed-up and golden – then tuck in and enjoy!
See details
PAN-FRIED VENISON STEAK RECIPE: HOW TO MAKE IT
“Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!”
—Gayleen Grote, Battle View, North Dakota
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories per serving
From tasteofhome.com
Reviews 4.7
Total Time 25 minutes
Category Dinner
Calories per serving
- Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
See details
VENISON SUMMER SAUSAGE RECIPE - FOOD.COM
This is an excellent recipe for "what to do with all that deer meat" and is also good done with only ground beef, as many ranchers end up with alot of hamburger after the steaks are gone. The 1# of hamburger is necessary as venison, if ground lean, tends to be very dry. I can't keep this stuff in the house--my family loves it and it is very low fat snack. I got this from a former president of the ND Cattlewomen.
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 599.9 per serving
From food.com
Reviews 5.0
Total Time 1 hours 50 minutes
Calories 599.9 per serving
- Rewrap and refrigerate or freeze.
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Jul 08, 2015 · Now that we know how to make ground venison jerky, you can bet we will be making all our jerky with ground meat from now on! Quick and Easy Ground Beef Jerky Recipe. ... Lisa's recipes …
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Jul 05, 2019 · Ground beef recipes are included along with other ground meat dishes. Delicious low carb ground beef recipes for easy weeknight dinners! These simple keto hamburger dishes are sure to please the whole family. ... I <3 ground venison (and any ground meat)--so many variations and such versatility! And you are absolutely right--most ground …
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