I cooked up the last of the venison I had in the freezer this weekend. Sniff.
I tried a new recipe for venison pie, using this one as inspiration - http://britishfood.about.com/od/recipeindex/r/venisonpie.htm
I didn't take photos, but I adapted it a bit.
I used 1lb of diced venison, and browned it in a bit of sunflower oil.
I peeled and chopped two carrots, and put them in the slow cooker. Once the venison was browned, I transferred it to the slow cooker.
I peeled and chopped two shallots and fried them in the pan until translucent. Then I put half a tablespoon of flour on the pan and half a teaspoon of mustard powder,mixed that up, then deglazed the pan with about 150ml of beef stock. That made a big gloopy mess that I transferred to the slow cooker.
I added 1/2 tsp of thyme, 1 1/2tbsp of malt vinegar, 1/2 tbsp of brown sugar,1/2 tsp of nutmeg and a dash of ground cloves and gave that a good stir. Then I poured half a pint of Hook Norton Old Hooky ale in the pot, popped the lid on and cooked it on high for about 6 hours.
When that was done, I popped it in a pie dish and covered it in pre-made puff pastry (as pastry is one thing I won't make from scratch) and brushed it with beaten egg.
I pre-heated the oven to 220C/420F and popped the pie in with the intention of turning it down to 190C/375F after 20 minutes. The alarm went and this had happened -
Whoops! This is what happens when you are using someone else's oven!
It was pretty much done after 20 minutes, so I tucked in.
Tasty stuff!
I tried a new recipe for venison pie, using this one as inspiration - http://britishfood.about.com/od/recipeindex/r/venisonpie.htm
I didn't take photos, but I adapted it a bit.
I used 1lb of diced venison, and browned it in a bit of sunflower oil.
I peeled and chopped two carrots, and put them in the slow cooker. Once the venison was browned, I transferred it to the slow cooker.
I peeled and chopped two shallots and fried them in the pan until translucent. Then I put half a tablespoon of flour on the pan and half a teaspoon of mustard powder,mixed that up, then deglazed the pan with about 150ml of beef stock. That made a big gloopy mess that I transferred to the slow cooker.
I added 1/2 tsp of thyme, 1 1/2tbsp of malt vinegar, 1/2 tbsp of brown sugar,1/2 tsp of nutmeg and a dash of ground cloves and gave that a good stir. Then I poured half a pint of Hook Norton Old Hooky ale in the pot, popped the lid on and cooked it on high for about 6 hours.
When that was done, I popped it in a pie dish and covered it in pre-made puff pastry (as pastry is one thing I won't make from scratch) and brushed it with beaten egg.
I pre-heated the oven to 220C/420F and popped the pie in with the intention of turning it down to 190C/375F after 20 minutes. The alarm went and this had happened -
Whoops! This is what happens when you are using someone else's oven!
It was pretty much done after 20 minutes, so I tucked in.
Tasty stuff!
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