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.
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
- Preheat the oven to 180°C (350°F).
- 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.
- Add the onion, carrots, celery, and garlic to the pot. Cook until the vegetables are softened.
- Stir in the flour and cook for 1-2 minutes.
- Pour in the red wine and beef stock, and add the bay leaves. Bring to a simmer.
- 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.
- Roll out the puff pastry and place it over the pie dish. Trim off any excess pastry and crimp the edges to seal.
- Make a few slits in the pastry to allow steam to escape. Brush the pastry with beaten egg.
- Bake in the oven for 25-30 minutes, or until the pastry is golden brown.
- 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