Venison Pie With Sour Cream and Rosemary Crust Recipe

Name: Venison Pie With Sour Cream and Rosemary Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 550 ml cake flour; 250 g butter, cut in cubes; 250 ml sour cream; 10 -15 ml rosemary, chopped; 50 g butter; 50 ml olive oil; 2 kg venison, with bones; 1 onion, chopped; 2 celery ribs, roughly chopped; 2 carrots, roughly chopped; 100 ml flour, seasoned with salt, pepper, BBQ spice; 4 cloves; 3 twigs rosemary; 125 ml dry white wine; 50 ml sweet sherry; 30 ml Worcestershire sauce; 30 ml tomato paste; 500 ml boiling water; 2 onions, cut in wedges; 2 garlic cloves, chopped; 250 g black mushrooms, peeled, cut thick; 50 ml apricot jam

Servings: persons

550 ml cake flour
250 g butter, cut in cubes
250 ml sour cream
10 -15 ml rosemary, chopped
50 g butter
50 ml olive oil
2 kg venison, with bones
1 onion, chopped
2 celery ribs, roughly chopped
2 carrots, roughly chopped
100 ml flour, seasoned with salt, pepper, BBQ spice
4 cloves
3 twigs rosemary
125 ml dry white wine
50 ml sweet sherry
30 ml Worcestershire sauce
30 ml tomato paste
500 ml boiling water
2 onions, cut in wedges
2 garlic cloves, chopped
250 g black mushrooms, peeled, cut thick
50 ml apricot jam

1
Crust: Put flour and butter in the food processor and pulse until well mixed.
2
Add sour cream and rosemary and keep pulsing until it becomes a rough mix.
3
Press together and place in a plastic bag in the fridge for 30 minutes.
4
Roll dough on a floured work surface, forming a rectangle.
5
Fold short sides to the middle and fold in half again.
6
Repeat and place in the fridge for 1 hour or until use.
7
Filling: Heat butter and oil in a cast-iron pot and saute until brown.
8
Put aside.
9
Saute onion, celery and carrots in the same pot.
10
Put the sealed meat and seasoned flour in a large plastic bag.
11
Shake well to coat all the meat with flour.
12
Shake off excess flour and return to pot.
13
Add the cloves and rosemary.
14
Mix the white wine, sherry, Worcestershire sauce, tomato paste and boiling water and pour over meat.
15
Simmer for 2-3 hours or bake in oven for 2-3 hours.
16
The meat should come off the bones.
17
In the meantime, saute the onions, garlic, and mushrooms.
18
Also saute the bacon and add to the onions.
19
When the meat is ready, remove the bones and stir in the jam and onion mix.
20
If required, thicken the sauce further.
21
Transfer to an oven dish to cool.
22
Roll out dough until 6-cm thick.
23
Cut slightly bigger than the dish and cover meat with dough.
24
Tidy edges and paint with egg wash (1 egg yolk mixed with 10 ml water).
25
Bake pie for 40-45 minutes at 180C.

2962

kcal

Calories

228

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 550 ml cake flour, 250 g butter, cut in cubes, 250 ml sour cream, 10 -15 ml rosemary, chopped, and more.

Yes, Venison Pie With Sour Cream and Rosemary Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Venison Pie With Sour Cream and Rosemary Crust

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