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