Gordon Ramsay Venison Pie Recipe

This delicious Venison Pie recipe is a comforting and hearty meal perfect for any occasion. Made with tender venison, fresh vegetables, and a rich, savory gravy, it’s a satisfying dish that’s easy to prepare. With the flexibility to use common ingredients, it’s a great way to enjoy a classic pie with a twist!

Ingredients Needed:

• 450g venison steak
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and ground black pepper, to taste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 115g onion, diced
• 3 garlic cloves, chopped
• 180ml red wine
• 2 tsp Worcestershire sauce
• 400ml beef broth
• 3 tbsp cornstarch
• 80ml water
• 3 large potatoes, cubed
• 3 large carrots, cubed
• 3 stalks celery, sliced
• 150g frozen corn
• 150g frozen peas
• 1 large egg
• 2 tsp milk
• 1 package double-crust pie pastry, thawed
• 150g fresh mushrooms, sliced

How To Make Venison Pie Recipe?

1. Preheat the Oven: Preheat your oven to 175°C (350°F). Lightly grease a 9-inch, deep-dish pie plate.
2. Prepare the Venison: Season the venison in a bowl with garlic powder, onion powder, salt, and pepper. Add the flour and toss to coat.
3. Brown the Venison: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and chopped garlic, sauté until soft and translucent (5 to 7 minutes). Increase the heat to high, then add the venison, stirring to quickly brown it for 1 to 2 minutes. The venison should still be rare inside when removed from the pan. Transfer the venison to a large bowl.
4. Make the Gravy: Pour red wine and Worcestershire sauce into the pan, bringing it to a boil while scraping up the browned bits from the bottom with a wooden spoon. Cook for 10 to 15 minutes, or until the liquid reduces. Lower the heat and stir in the beef broth.
5. Thicken the Gravy: In a small bowl, dissolve the cornstarch in water, then add it to the pan while whisking constantly. Simmer for about 5 minutes, or until the mixture thickens.
6. Prepare the Vegetables: In a large pot, bring salted water to a boil. Add the cubed potatoes, carrots, and sliced celery. Cook uncovered for 2 minutes. Drain the vegetables and immediately immerse them in a bowl of ice water for a few minutes to stop the cooking process. Drain again.
7. Combine the Filling: Add the drained vegetables to the venison along with the frozen corn and peas. Mix thoroughly to combine.
8. Assemble the Pie: In a small bowl, whisk together the egg and milk for the egg wash. Line the prepared pie dish with one pastry crust, trimming any excess edges. Place the venison mixture into the pie crust, then pour the gravy over the top. Spread the sliced mushrooms over the filling and cover with the second pastry. Seal the edges and brush the top with the egg wash. Cut vents in the top crust for steam to escape.
9. Bake the Pie: Place the pie in the preheated oven and bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbling. If the edges of the crust darken too quickly, cover them with aluminum foil.
10. Cool and Serve: Let the pie cool for 5 minutes before serving.

Recipe Tips:

• Don’t Overcook the Venison: Venison can get tough if cooked too long. When browning, keep it slightly rare so it stays tender after baking.
• Use Fresh Veggies: Fresh potatoes, carrots, and celery taste better and hold their texture better than frozen ones.
• Cool Veggies Quickly: After cooking, put the vegetables in ice water to stop them from cooking further. This keeps them from getting mushy.
• Brush with Egg Wash: Brush the top of the pie with egg wash before baking. This gives the crust a nice golden color.
• Let the Pie Rest: Let the pie sit for 5 minutes after baking. This helps the filling set and makes it easier to slice without spilling.

How To Store & Reheat Leftovers?

• Refrigerate: Let the pie cool to room temperature, then put it in the fridge in an airtight container. It will last for 3 days.
• Freeze: Cool the pie completely, wrap it tightly, and freeze for up to 3 months.
• Reheat: The oven is better for reheating the pie as the stove might make the crust soggy.

Nutrition Facts:

• Calories: 589 kcal
• Total Fat: 25g
• Saturated Fat: 7g
• Cholesterol: 135mg
• Sodium: 798mg
• Potassium: 771mg
• Total Carbohydrate: 39g
• Dietary Fiber: 2g
• Sugars: 13g
• Protein: 44g

Gordon Ramsay Venison Pie Recipe

Author: Hamdi Saidani Cooking Method:Baking Cuisine:British Courses:Dinner Recipe Keys: G Gordon Ramsay Venison Pie Recipe

Difficulty:BeginnerPrep time: 25 minutesCook time:1 hour Rest time: 5 minutesTotal time:1 hour 30 minutesServings:6 servingsCalories:589 kcal Best Season:Suitable throughout the year

Description

This delicious Venison Pie recipe is a comforting and hearty meal perfect for any occasion. Made with tender venison, fresh vegetables, and a rich, savory gravy, it’s a satisfying dish that’s easy to prepare. With the flexibility to use common ingredients, it’s a great way to enjoy a classic pie with a twist!

Ingredients

• 450g venison steak
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt and ground black pepper, to taste
• 2 tbsp all-purpose flour
• 2 tbsp olive oil
• 115g onion, diced
• 3 garlic cloves, chopped
• 180ml red wine
• 2 tsp Worcestershire sauce
• 400ml beef broth
• 3 tbsp cornstarch
• 80ml water
• 3 large potatoes, cubed
• 3 large carrots, cubed
• 3 stalks celery, sliced
• 150g frozen corn
• 150g frozen peas
• 1 large egg
• 2 tsp milk
• 1 package double-crust pie pastry, thawed
• 150g fresh mushrooms, sliced

Instructions

1. Preheat the Oven: Preheat your oven to 175°C (350°F). Lightly grease a 9-inch, deep-dish pie plate.
2. Prepare the Venison: Season the venison in a bowl with garlic powder, onion powder, salt, and pepper. Add the flour and toss to coat.
3. Brown the Venison: Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and chopped garlic, sauté until soft and translucent (5 to 7 minutes). Increase the heat to high, then add the venison, stirring to quickly brown it for 1 to 2 minutes. The venison should still be rare inside when removed from the pan. Transfer the venison to a large bowl.
4. Make the Gravy: Pour red wine and Worcestershire sauce into the pan, bringing it to a boil while scraping up the browned bits from the bottom with a wooden spoon. Cook for 10 to 15 minutes, or until the liquid reduces. Lower the heat and stir in the beef broth.
5. Thicken the Gravy: In a small bowl, dissolve the cornstarch in water, then add it to the pan while whisking constantly. Simmer for about 5 minutes, or until the mixture thickens.
6. Prepare the Vegetables: In a large pot, bring salted water to a boil. Add the cubed potatoes, carrots, and sliced celery. Cook uncovered for 2 minutes. Drain the vegetables and immediately immerse them in a bowl of ice water for a few minutes to stop the cooking process. Drain again.
7. Combine the Filling: Add the drained vegetables to the venison along with the frozen corn and peas. Mix thoroughly to combine.
8. Assemble the Pie: In a small bowl, whisk together the egg and milk for the egg wash. Line the prepared pie dish with one pastry crust, trimming any excess edges. Place the venison mixture into the pie crust, then pour the gravy over the top. Spread the sliced mushrooms over the filling and cover with the second pastry. Seal the edges and brush the top with the egg wash. Cut vents in the top crust for steam to escape.
9. Bake the Pie: Place the pie in the preheated oven and bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is bubbling. If the edges of the crust darken too quickly, cover them with aluminum foil.
10. Cool and Serve: Let the pie cool for 5 minutes before serving.

Notes

• Don’t Overcook the Venison: Venison can get tough if cooked too long. When browning, keep it slightly rare so it stays tender after baking.
• Use Fresh Veggies: Fresh potatoes, carrots, and celery taste better and hold their texture better than frozen ones.
• Cool Veggies Quickly: After cooking, put the vegetables in ice water to stop them from cooking further. This keeps them from getting mushy.
• Brush with Egg Wash: Brush the top of the pie with egg wash before baking. This gives the crust a nice golden color.
• Let the Pie Rest: Let the pie sit for 5 minutes after baking. This helps the filling set and makes it easier to slice without spilling.

Keywords:Venison Pie Recipe