Old World Meat Pie Spiced with Horseradish & Dill Katy Keck

filling meat pie

Steps to Make It. Gather the ingredients. Preheat the oven to 350 F/180 C/Gas 4. Heat the dripping in a large, lidded casserole on the hob, add the onions, fry until soft and browned. Turn off the heat, sift the flour and mustard powder into the pot.

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Stir well then pour into the slow cooker. Switch on to high and cook for 4-5 hours, or low and cook for 7-8 hours. to make the venison pie. Preheat the oven to 200C/gas 6 (400F). Roll out the shortcrust pastry and use it to line a pie dish. Aim to have the pastry overhang the pie dish by about 2cm (1").

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Preheat oven to 375 degrees. Venison meat mixture in pastry dough. (Nevada Foodies photo) Heat a skillet over medium heat and brown ground game meat. Remove from skillet when done and set aside. Add butter, carrots, celery, onion, potatoes and garlic to the skillet and continue to cook until vegetables are softened.

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Preheat the oven to 150C/ 300F/ GM 2. Divide the 60g of butter into 4. Cut the venison into small chunks and toss in the flour. Peel the onions and wipe the mushrooms clean. Chop larger vegetables in half. Melt ¼ of the butter in a casserole dish over a high heat and tip in ⅓ of the meat.

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STEP 4. Heat the oven to 200C/fan 180C/gas 6. Tip the pie filling into a 22cm lipped pie dish. Roll out the pastry on a lightly floured worksurface until large enough to cover the dish. Brush some of the beaten egg around the rim, then top with the pastry, crimping the edges and trimming any excess.

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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate. Season venison in a bowl with garlic powder, onion powder, salt, and pepper. Add flour and toss to coat. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; sauté until soft and translucent, 5 to 7 minutes.

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Heat a large skillet over medium heat and add the olive oil. Add the potatoes to the skillet and cook until lightly browned about 10 minutes. Add the onions, shallots and garlic to the potatoes and cook for an additional 5 minutes.

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Remove trotter pieces and strain the liquid, reserving both the trotters and liquid, separately. Step 2. Heat oven to 325 degrees. In a large Dutch oven, heat the oil over high heat. Generously season the venison all over with kosher salt and, working in batches, sear the meat on all sides until deep golden brown.

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Steps. When ready to cook, set temperature to High and preheat, lid closed for 15 minutes. Combine all ingredients except for pie dough and egg in a cast iron skillet. Grill until the venison is dark brown. Meanwhile, in a separate cast iron skillet or pie pan, place a layer of pie dough in the bottom of the pan.

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But venison mincemeat pies have an ancient heritage, dating to the 1100s even. During the reign of the Tudors — think King Henry VIII — in the 1500s, mincemeat pies included meat, and it was often venison. The pies also got smaller over time, and this gets into my recipe for venison mincemeat pies.

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Turn heat up to medium-high and add ground venison. Brown meat and then add flour. Thoroughly combine the flour into the meat-onion mixture and cook for 2 minutes, stirring frequently. Next, add beef broth. Simmer for 20-30 minutes, or until liquid turns into a thick gravy, stirring occasionally.

Old World Meat Pie Spiced with Horseradish & Dill Katy Keck

Heat butter in skillet over medium heat. Then add venison and brown on all sides, stirring occasionally, for about 5 minutes. Add onions, carrots, celery, potatoes and garlic. Cook until softened, stirring, about 6-8 minutes. Add wine, peas, beef base paste (broth) and bay leaves, then bring mixture to a boil over high heat.

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Preheat your oven to 180°C. Heat oil in a big pot and brown the meat then set it aside. Sauté the onions for 5 minutes. Add garlic and sauté for another 2 minutes. Add all the spices and stir well. Put back the meat along with tomato can, red wine, meat stock, carrots, mushrooms, and spinach.

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Preheat oven to 375 degrees. Preheat a large sauté pan or cast iron skillet over medium-high heat. Add a tablespoon of oil, or enough to lightly coat the bottom of the pan. Once the pan is hot, brown the ground venison. Work in batches if needed.

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Add the carrots, parsnips and garlic and cook another couple minutes. Set a large Dutch oven or similar pot over medium heat. Preheat the oven to 400°F. Add the browned meat and onions to the Dutch oven, plus all the remaining ingredients — except for the last 1/2 cup of shredded cheese. Stir well and bring to a boil.

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Preparation. Preheat oven to 350 degrees. Trim fat off the venison, but keep all silver skin intact. Cut the roast into ¾-inch cubes and lightly season with salt. In an enameled Dutch oven, heat a thin layer of oil over medium heat. Coat the venison pieces with flour.