Venison Mince and Wild Mushroom Pies
This Venison Mince and Wild Mushroom Pie is a celebration of rustic British cuisine with a modern sophistication. Inspired by the traditional game pies of the countryside, this dish offers rich, earthy flavors balanced with aromatic herbs and the deep umami of wild mushrooms. Encased in golden, buttery pastry, each bite offers comforting warmth, perfect for chilly evenings or festive gatherings.
Equipment
Large skillet or sauté pan
Mixing bowl
Rolling Pin
Pastry cutter or knife
Oven
Pie tins or ramekins (individual or one large)
Pastry brush
Wooden spoon
Ingredients
For the Pie Filling:
1 tbsp olive oil - extra virgin preferred- 1 lb ground venison (minced venison) - fresh or properly thawed
1 cup yellow onion - finely chopped
3 cloves garlic - minced- 1 ½ cups wild mushrooms - such as chanterelle, porcini, or cremini; cleaned and sliced
½ cup carrot - finely diced
2 tbsp tomato paste - concentrated for flavor
½ cup red wine - full-bodied like a cabernet sauvignon
1 cup beef stock (beef broth or beef bouillon) - or venison stock ; low sodium recommended
1 tsp rosemary - fresh ; finely chopped
1 tsp thyme - leaves ; fresh preferred
½ tsp ground black pepper - freshly cracked
1 tsp kosher salt - to taste
For the Pastry:
2 ½ cups all purpose flour (plain flour Australia and UK) - sifted- 1 tsp kosher salt
1 cup unsalted butter - chilled and cubed- 5 tbsp ice water - more if needed
1 large egg yolk - for egg wash, beaten with 1 tbsp milk
Instructions
- In a large skillet, heat olive oil over medium-high heat. Add ground venison and sear until browned, about 5–6 minutes. Break up with a wooden spoon as it cooks to ensure even browning.
- Add chopped onions and sauté for another 4 minutes until softened and golden. Stir in garlic and cook for an additional minute until fragrant.
- Fold in wild mushrooms and carrots. Cook until mushrooms release their moisture and begin to brown, around 6–8 minutes, stirring occasionally.
- Stir in tomato paste, mixing thoroughly. Let it cook for 2 minutes to concentrate the flavor. Pour in red wine, scraping any bits from the bottom of the pan. Let it reduce by half, about 3–5 minutes.
- Add stock, rosemary, thyme, salt, and pepper. Lower heat and simmer uncovered for 20–25 minutes, or until mixture is thickened and rich. Remove from heat and let cool completely.
- In a mixing bowl, combine flour and salt. Add chilled butter and use fingertips or pastry cutter to blend until mixture resembles coarse crumbs. Slowly add ice water, just enough to bring dough together. Don’t overwork.
- Divide dough into two portions. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
- Preheat oven to 375°F (190°C). Roll out one portion of dough on floured surface to line your pie tins. Fill each with cooled venison mixture.
- Roll out remaining dough and cover the pies. Seal and crimp edges. Cut a small steam vent on top. Brush with egg wash.
- Bake for 30–35 minutes, or until crust is golden brown. Let them rest for 5 minutes before serving.
Notes
- For a shortcut, use high-quality store-bought shortcrust pastry.
- To enhance earthiness, stir a teaspoon of porcini mushroom powder into the filling.
- Swap red wine with balsamic vinegar or pomegranate juice for a non-alcoholic version.
Nutrition
Calories: 670kcalCarbohydrates: 49gProtein: 25gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 172mgSodium: 969mgPotassium: 732mgFiber: 4gSugar: 4gVitamin A: 2868IUVitamin C: 5mgCalcium: 49mgIron: 5mg
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