Wild Venison, Mushroom, and Brie Pies
- 2 ¼ lbs Diced, trimmed Venison shoulder
- ½ Onion
- 3 cloves Garlic
- 4 oz Brie cheese wedge
- 12 oz bottle Ale (Beer)
- 1 cup Red Wine
- Chicken stock (or Vegetable Stock) – enough to cover
- 1 Sprig Thyme
- 1 Sprig Rosemary
- 2 oz Dried mushrooms (Porcini or Shittake)
- 4 oz Crimini Mushrooms (Baby Bella or Button Mushrooms will work)
- 2 tbsp Duck fat (or butter or vegetable oil)
- 8 tbsp All-Purpose flour
- Salt and Pepper
- 1 Package Puff Pastry sheets
- 1 Egg (whisked with 1 tbsp water)
- 2 tbsp salted butter (melted)
Crush the garlic and dice the onion. Roughly chop the mushroom stalks and dried mushrooms. Heat the duck fat (butter/oil) in a pot and cook off the garlic, onion and mushrooms until nicely browned. Dust the diced venison in a little flour and in 4 or 5 batches, sear in a hot pan with a little oil until nicely browned. Combine garlic, onion, mushrooms, venison, ale, wine, rosemary and thyme together in a deep oven dish (adding enough chicken or vegetable stock so the ingredients are covered) and braise slowly at 300° F until tender – about 2 to 3 hours. If the sauce is too thin then drain the liquid into a pot and reduce until nicely thickened, remove sprigs of rosemary and thyme, and season with salt and pepper. Allow to cool.
Once cool grease six small (or one large) pie tins with melted butter and line the base with puff pastry, fill with the pie mix and crumble some brie on top. Place some puff pastry on top for a lid and crimp the edges with a fork. Trim off any excess pastry and brush the top with some whisked egg wash. Bake at 350° F for about 12-15 minutes or until the pastry is cooked and a nice golden brown.
Best served with mashed turnips and onion tomato chutney.
Onion Tomato Chutney
- 2 cups chopped tomatoes
- ½ cup diced white onion
- 2 teaspoons ginger
- 1 teaspoon minced garlic
- 2 tablespoons chopped cilantro
- 2 teaspoons chili powder
- 1 tablespoon white sugar
- salt to taste
In a saucepan over medium heat, combine the tomatoes, onion, ginger, garlic, cilantro, chili powder sugar and salt. Simmer over medium heat, stirring occasionally, until thick and saucy, about 10-15 minutes.