Venison Pie

Recipe Ingredients

3 lbs	1362g / 48oz	Venison - trimmed, and cut
		Into bite-sized pieces
2		Onions - sliced
		(can substitute leeks in similar quantity)
6		Mushrooms - sliced (large)
2 tablespoons	30ml	Butter - to 3 tbspns
4 tablespoons	60ml	Potatoes - grated (medium)
6 tablespoons	90ml	Carrots - grated (large)
		Marinade
3/4		Red Wine
		(or enough to cover meat in dish)
4 tablespoons	60ml	Honey - melted
1		Fresh tarragon - plus extra
		For sauteeing
3		Garlic cloves, or to taste - plus extra
		For sauteeing
1		Fresh parsley
		(or equivalent dried parsley)
1		Fresh marjoram
		(or equivalent dried marjoram)
		Salt - to taste
		Freshly-ground black pepper - to taste
1/4 cup	59ml	Olive oil
		Crust
6 cups	375g / 13oz	Flour
2 teaspoons	10ml	Salt
2 cups	396g / 13oz	Shortening
		Ice cold water - as needed
1		Beaten egg - to brush crusts

Recipe Instructions

Marinate venison in marinade ingredients. Meat should be marinated for a day or so in the refrigerator.

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.

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.

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.

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.

This recipe yields two 12-inch pies.

Source:
Publication and Author Unknown - Downloaded from - http://www.neosoft.com/recipes/ftp

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