I have never cooked venison before and browsed around on the Internet to find a recipe for my individual pies. I chose a recipe from Nina Timm’s blog, My Easy Cooking, but adapted it slightly. It turned out to be a favourite with my husband.
100ml vinegar mixed with about 2 cups of water
1 kg venison leg or shoulder
250g pancetta, diced
1 tablespoon olive oil
1 medium onion, chopped,
2 big garlic cloves, chopped
2 whole cloves and 1 bay leave
1 tablespoon ground coriander
1 cup beef stock
125ml cup red wine
salt and freshly ground pepper, to taste
1 roll ready-made puff pastry
1 egg, beaten
2 diced, cooked carrots and 1 cooked, diced potato
Leave the venison overnight in the vinegar water to get rid of all the excess blood. The next day, remove the meat from the water and pat dry. Preheat oven to 180 degrees C. In a cast iron pot, heat the olive oil and sauté the onion and garlic. When the onion has browned, add the venison and pancetta, bay leaves, coriander, cloves, stock, wine, salt and pepper. Bring to the boil and place the lid on. Place pot in the oven and cook the meat for 2-3 hours, it must be fall-off-the-bone tender. If it needs more water, add a little at a time. When the meat is tender, taste for seasoning and adjust. Quickly remove all the bones using two forks. Add the cooked carrots and potato. Mix a little bit of cake flour with a little water and add to the pot to thicken the sauce. Allow to cool and now you are ready to make the pie.
To Make the Pies
Spray individual ramekins with non-stick spray. Spoon the meat into the ramekins. Roll out the puff pastry and make lids for the pies. Crimp the edges of the pies and give it an egg wash. Bake for 30 minutes or until pies are golden and puffed out.