Total Steps
5
Ingredients
23
Tools Needed
5
Ingredients
- ice cold water(optional)
- 1 egg beaten egg
- 2 cups shortening
- 2 teaspoons salt
- cup olive oil(optional)
- 6 cups flour
- freshly-ground black pepper(optional)
- salt(optional)
- 1 bunch fresh marjoram
- dried marjoram(optional)
- 1 bunch fresh parsley
- dried parsley(optional)
- 3 cloves garlic(optional)
- 1 bunch fresh tarragon(optional)
- 4 tablespoons melted honey
- bottle red wine(optional)
- 6 carrots large grated carrots
- 4 potatoes medium grated potatoes
- 2-3 tablespoons butter
- 6 mushrooms large sliced mushrooms
- 2 onions sliced onions
- leeks(optional)
- 3 pounds venison (trimmed and cut into bite-sized pieces)
Instructions
Step 1
Marinate venison in marinade ingredients. Meat should be marinated for a day or so in the refrigerator.
Step 2
Prepare pie crusts: Combine flour, salt, 2 generous cups shortening and ice cold water as needed. Mix until dough sticks together, stirring in water with a fork. Divide dough into 4 equal balls. Chill the dough and rolling pin.
Step 3
Sauté meat with onions and reserve juice from the marinade. Add mushrooms and sauté using butter. Add some marinade to the sauté pan, then add more garlic and tarragon.
Step 4
While meat is sautéing, grate potatoes and carrots. Leaving the sauté juices in the pan, slice the venison thinly and mix the meat and onions with the grated vegetables. Make a gravy with flour and the juices in the pan.
Step 5
Roll out crusts to about 1/4-inch thickness. Place crusts in two 12-inch pans, fill with ingredients, add gravy, and top with the remaining crusts. Brush the top crusts with beaten egg and bake until done.