Recipes Main Ingredient Venison
2 lb. Broadleaf Cervena Venison from shoulder or leg, diced
1 T. paprika
3 T. plain flour
salt and pepper, to taste
3 T. cooking oil or butter
2 large onions, diced, or 16 pearl onions
4 cloves garlic, crushed
2 carrots, diced
1 leek, diced
2 ribs of celery, ribs removed and diced
1 t. fresh thyme leaves, chopped fine
1 T. fresh parsley, chopped
1 1/2 C. good burgundy wine
1 t. red wine vinegar
1 C. demi glace (or good meat stock)
2 T. tomato paste or 1/2 C. tomato puree
2 oz. button mushrooms
4 thick rashers of bacon cut into lardons
10 oz. ready-rolled puff pastry
1 egg yolk
1 T. milk
Preparation:
Coat the meat with paprika, flour, salt and pepper.
Heat the butter or oil in a skillet and brown the meat all over.
Add the onions and garlic, stir well, then add the vegetables and continue to brown.
Add the remaining ingredients up to puff pastry, cover and cook for I hour on low heat either in the oven or on the stove. Remove and cool slightly.
Place cooled mixture in a large pie dish and egg wash the top edge of pie dish.
Roll the pastry to fit over the pie dish, cover the dish. Cut the excess dough around the edge and seal.
Glaze with remaining eggwash and bake at 400 degree F for about 15 minutes, until pastry is nut brown and thoroughly cooked.
Serve with a selection of roasted or steamed seasonal vegetables.