Venison Wild Mushroom Pies (Print Version)
# Ingredients:
→ Filling
01 -
1 tablespoon cooking fat, like lard
02 -
1/4 teaspoon ground black pepper
03 -
1/2 pound ground venison, or swap for elk, moose, or antelope
04 -
1 ounce dried wild mushrooms, about 1 cup worth
05 -
2 tablespoons flour, any type works
06 -
1/4 teaspoon salt (or adjust to taste)
07 -
1 teaspoon finely chopped garlic
08 -
3/4 teaspoon of sharp, grated Irish cheddar (approximately 3.5 oz)
09 -
1/2 cup wild game or beef stock
10 -
2 tablespoons salted butter
11 -
1 tablespoon finely chopped thyme leaves
12 -
1/2 cup dark stout beer
13 -
2 tablespoons half and half cream
14 -
1/2 cup chopped shallots, cut small
→ Crust
15 -
1/4 teaspoon table salt
16 -
1/2 cup plus an extra tablespoon ice-cold water
17 -
3/4 teaspoon granulated sugar
18 -
2 cups of regular all-purpose flour
19 -
1/2 cup cold butter, diced into cubes
20 -
1 cup coarsely shredded Irish cheddar (about 3.5 oz)
→ Egg Wash
21 -
1 whole egg, medium in size
22 -
1 tablespoon chilled water
# Instructions:
01 -
In a medium mixing bowl, stir together flour, sugar, and salt. Cut the butter cubes into the dry mix with your hands so they flatten out, then mix with cheese until crumbly. Slowly pour in the cold water until dough just comes together (not sticky). Shape into 2 discs, wrap in plastic, and cool for at least 1 hour.
02 -
Place the dried mushrooms in a bowl and pour 1 1/2 cups of hot water over top. Let sit until softened, around 15 minutes. Drain, then chop them finely.
03 -
Warm up the fat in a large pan on medium-high heat. Toss in the mushrooms, shallots, thyme, and garlic. Stir until fragrant. Add the venison, sprinkle with salt and pepper, and cook until browned all over. Scoop the mixture out of the pan and leave aside for later.
04 -
Using the same skillet, melt butter and whisk in the flour until it forms a paste. Slowly blend in the beer, stock, and cream, stirring until it thickens. Mix in the browned filling mixture, combine well, and let it cool down slightly.
05 -
Separate the dough into 16 small portions and roll each into a 6-inch circle. Spoon some of the filling and a sprinkle of cheese onto each one. Fold it over, pinch the edges shut, make small vent cuts, and gently coat with the egg wash.
06 -
Pop the pies into a 425°F oven and bake them for 18 to 22 minutes. They're ready when golden and bubbling.
# Notes:
01 -
These hand pies are packed with venison, wild mushrooms, and tangy Irish cheddar, all baked in a buttery crust. They keep great in the freezer up to 3 months—just bake halfway (8-10 mins), freeze, and finish baking when needed.
02 -
Use fresh mushrooms as a swap for dried—chop about 3/4 cup fresh ones. Try replacing the stock with more stout for a bold flavor upgrade.