Usk Valley Venison And Red Wine Pie

This Usk Valley Venison and Red Wine Pie is a classic dish from Monmouthshire, known for its rich flavors and hearty ingredients.

Usk Valley Venison And Red Wine Pie

Ingredients

  • 500g Usk Valley venison, diced
  • 2 tbsp olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery sticks, chopped
  • 3 garlic cloves, minced
  • 2 tbsp all-purpose flour
  • 300ml red wine
  • 300ml beef stock
  • 2 bay leaves
  • Salt and pepper to taste
  • 500g puff pastry

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. In a large pot, heat the olive oil over medium heat. Add the venison and cook until browned on all sides. Remove the venison from the pot and set aside.
  3. Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened.
  4. Stir in the flour and cook for 1-2 minutes.
  5. Pour in the red wine and beef stock, and add the bay leaves. Bring to a simmer.
  6. Return the venison to the pot. Season with salt and pepper. Cover and transfer to the preheated oven. Cook for 1.5 hours, or until the venison is tender.
  7. Roll out the puff pastry and place it over the pie dish. Trim off any excess pastry and crimp the edges to seal.
  8. Make a few slits in the pastry to allow steam to escape. Brush the pastry with beaten egg.
  9. Bake in the oven for 25-30 minutes, or until the pastry is golden brown.
  10. Serve the Usk Valley Venison and Red Wine Pie hot, with your favorite side dishes.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
2 hours
Total time:
2 hours
Cooking method
Oven

Nutritional facts per 1 serving

Calories
450 per serving
Protein
25g
Carbohydrates
30g
Fat
20g

Supplies

Large pot Pie dish

Tools

Oven Rolling pin

Serving suggestions

Serve the pie with creamy mashed potatoes and steamed green beans.

Tips & tricks

For a richer flavor, marinate the venison in red wine and herbs overnight before cooking.

Cost

$30