Venison Pie
By: Anonymous
Published: Sunday, February 14, 2010 - 8:17am

Ingredients




3 pounds Venison trimmed, and cut
into bite-sized pieces
2 Onions sliced
(can substitute leeks in similar quantity)
6 lrgs Mushrooms sliced
2 tablespoons Butter to 3 tbspns
4 mediums Potatoes grated
6 lrgs Carrots grated
bot Red Wine
(or enough to cover meat in dish)
4 tablespoons Honey melted
1 bn Fresh tarragon plus extra
for sauteeing
3 Garlic cloves, or to taste plus extra
for sauteeing
1 bn Fresh parsley
(or equivalent dried parsley)
1 bn Fresh marjoram
(or equivalent dried marjoram)
Salt to taste
Freshly-ground black pepper to taste
cup Olive oil
6 cups Flour
2 teaspoons Salt
2 cups Shortening
Ice cold water as needed
1 Beaten egg to brush crusts

Preparation

1 Marinate venison in marinade ingredients. Meat should be marinated for a day or so in the refrigerator. 2 Prepare pie crusts: Combine flour, salt, 2 'generous' cups shortening and "ice cold water" as needed. Mix until dough sticks together, stir in water with fork. Divide dough into 4 equal balls. Chill the dough and rolling pin. 3 Saute meat with onions and reserve juice from marinade. Add mushrooms, saute using butter. Add some marinade to saute. Add some more garlic and tarragon to saute pan. 4 While meat is sauteeing, grate potatoes and carrots. Leaving saute juice in pan, slice venison thinly and mix meat, onions et al with the grated vegetables. Make a gravy with flour and the juices in pan. 5 Roll out crusts to about 1/4-inch thickness, place in two 12-inch pans, fill with ingredients, add gravy and top crust. Brush the top crusts with whipped egg and bake until done. 6 This recipe yields two 12-inch pies. 7 Comments: If there is leftover venison and dough, make meat pasties from them. These freeze well too!