Nuran's Recipes · Pastries & Pies
Beef or Venison Pie
Steak And Mushroom Pie And Venison Pie
750 grms of diced steak /venison
5to6 mushrooms
1 br. onion
Sprig of sage, rosemary, thyme
Worecester sauce
Season all, b.b.q. seasoning and ground black pepper
Heaped teaspoon crushed ginger
“ “ “ garlic
½ to 1 cup red wine
gravox to thicken
2 tablespoons olive oil
Process the br. onion and herbs together
Heat up the olive oil in a heavy based saucepan
Saute the onions and herbs , garlic and ginger
Stir fry for 2 minutes then add the mushrooms
Turn the heat up high and add the diced steak/venison
Add the seasonings [no salt as you will thicken with gravox later and that is salty enough ]
Stir and fry for 5 minutes on high heat, make sure the meat is sealed up
Add about tablespoon of worcester sauce and fry for another minute or so.
Add enough red wine to cover [you can add dark ale or guiness instead of red wine if making a guiness pie]
Bring to boil, cover, turn down the heat and simmer for an hour and half or till the meat is tender and the stock is reduced.
Add 1 tablespoon of gravox mixed with some more Worcester sauce and water.
Stir into the cooked meat till it is thick, if too dry add a bit more water
Taste to see if all the seasoning is right and take off the heat.
Cool before putting into a lined pie dish with the meat pie pastry that I wrote earlier on. Cover with thawed puff pastry, brush with egg wash, make a slit in the middle, and bake in a hot oven 200 degrees for 20 minutes or till golden brown.