Vaduz Venison and Mushroom Pie (Vaduz Hirsch-Pilz-Pastete)

Vaduz Hirsch-Pilz-Pastete, or Vaduz Venison and Mushroom Pie, is a traditional dish from Liechtenstein that combines tender venison with earthy mushrooms in a savory pie filling. This hearty and comforting pie is perfect for a cozy dinner on a chilly evening.

Vaduz Venison and Mushroom Pie (Vaduz Hirsch-Pilz-Pastete)

Ingredients

  • 500g venison, cubed
  • 250g mushrooms, sliced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup beef broth
  • 1/4 cup red wine
  • 2 tbsp flour
  • 1 tsp thyme
  • Salt and pepper to taste
  • 2 sheets of puff pastry

Instructions

  1. In a large skillet, brown the venison over medium-high heat. Remove from the skillet and set aside.
  2. In the same skillet, sauté the onions and garlic until softened. Add the mushrooms and cook until they release their liquid.
  3. Sprinkle the flour over the mushroom mixture and stir to combine. Cook for 1-2 minutes.
  4. Pour in the red wine and beef broth, stirring to combine. Add the browned venison back to the skillet.
  5. Season with thyme, salt, and pepper. Simmer for 15-20 minutes until the sauce thickens.
  6. Preheat the oven to 375°F (190°C).
  7. Line a pie dish with one sheet of puff pastry. Pour the venison and mushroom filling into the dish.
  8. Place the second sheet of puff pastry over the filling, crimp the edges, and make a few slits on top for steam to escape.
  9. Bake for 25-30 minutes or until the pastry is golden brown.
  10. Let the pie cool for a few minutes before slicing and serving.

Cooking & Preparation

Preparation time:
30 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

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

Supplies

Pie dish Skillet Pastry brush

Tools

Oven Knife Cutting board

Serving suggestions

Serve the Vaduz Hirsch-Pilz-Pastete with a side of roasted vegetables and a glass of red wine for a complete meal.

Tips & tricks

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

Cost

$25