Venison and Chestnut Pie

Venison and Chestnut Pie

Venison and chestnut Pie.

This Venison and Chestnut Pie dish was inspired from seeing pork pies being made. They are made with a hot water pastry using lard as well as butter. It’s not my favourite pastry, nor my favourite filling. I decided to use a simple puff pastry, which always tastes better and is lighter, and to make my own filling up. I love a pie with hidden extras inside. Whether that be an egg, vegetables etc. Hence, I decided to a put some fresh roasted chestnuts inside.

As for the filling, rule of thumb is to work in thirds. One third lean meat( pork shoulder), one third smoked bacon and finally one third fat. I never quite see the point of adding extra fat to anything, especially hard animal fat. My solution, is that I bought lean venison sausages-use whichever ones you want- and added some lean smoked bacon. The smoked bacon really needs to be in there to give the mixture some punch. I’ve now got a lean meat mix, that’s going to be wrapped in buttery pastry and served with a delicious jus. I don’t think the need for extra fat inside the casing is necessary.[purerecipe]

Ingredients

  • Any that you like, 450g Sausages
  • 200g, roasted and peeled Chestnuts
  • 200g Smoked Bacon
  • 500g Puff Pastry
  • 1, beaten. Egg
  • 2 Dessert Apples, Apples
  • 50g Butter
  • 50g Sugar
  • 1 Onion
  • 1 Carrot
  • 100ml Port
  • 500ml Beef Stock
  • 1 Tbsp Redcurrant Jelly
  • 10g 100% Cocoa Chocolate

Directions

  1. Take the sausages out of their casings. Chop the bacon as finely as possible, mix it all together. Use a round based mug or dish, pack some of the mix into the bottom of the dish. Add 4 chestnuts, and cover with remaining mix. Press firmly to make sure it's all compacted together. Cut 4 rounds or squares of pastry, being careful with the meat to keep its shape, turn upside down and wrap in the pastry. Securing the pastry on the bottom and placing dome side up.
  2. To make the jus, brown onion and carrot with some oil. Add the port to deglaze and let it evaporate until sticky, now add the beef stock and redcurrant jelly. Reduce down until it coats the back of a spoon. Sieve out the vegetables and add the cocoa and a knob of butter until you get a lovely shiny jus.
  3. Heat the oven to 200°C/180°C Fan/ Gas 5, brush the pastries with egg wash. Cook for 25-30mins until the pastry is golden. Check internal temperature of at least 60°c to ensure cooked.
  4. While they are cooking add the butter and sugar to a pan. Peel and cut the apples into small semi-spheres, cook these for 15mins, turning 3-4 times.

13 Comments

  1. This is a classy looking dish. I can only imagine but I bet there are intense flavours that last long after the meal has ended.

  2. I agree with you David, about the hard fat. I don’t eat pork products but often wondered if it makes that much difference. I mean, you see it in everything sometimes. So, I’m glad to see you went the lean route and came out with delicious looking and tasting pies.

    • Dave Crichton

      Hi Nazneen, if you would like to use non-pork sausages, omit the bacon and add some smoked paprika. That should be an interesting enough mix.

  3. Wow – what an incredible combination of flavors – all in one gorgeous pie! Glad to have stumbled by your blog!

    • Dave Crichton

      Hi Shashi, thanks for stopping by. I’m loving all your cookie creations, be perfect when I get back on the road running soon.

  4. Bacon according to my teenagers is one of the main food groups don’t you know, so this would be a big hit in our house. Looks elegant and delightful. Wishing you a super week. BAM

  5. That looks stunning! Gorgeous combination of december’s best ingredients- venison and chestnut, and bacon (ok well it’s great all year round 😉 ). Definitely one of the best pie ideas I’ve seen around.

    • Dave Crichton

      Hi Shu, thank you for stopping by and letting into your food world. I love your blog so much. Every dish is delectable as the next. As much as I like rustling up fine dining dishes, there comes a time when a good spicy Asia dish is all that’s needed.

      Dave.

  6. This looks heavenly. I’ve not made many pies and I love them so I may have to remedy that by finding recipes here sometimes 🙂

  7. You always come up with the most inventive dishes, David. I hope you will be home for the holidays celebrating with one of your delicious meals.

  8. Hi Fdathome
    I think I am going to make this as it looks like something that I could do and will taste lovely. 3 questions, if you please. What are dessert apples? What do you do with the jus and apples? Does the pie come together without too much trauma? Yours looks so delectable. Almost like a pumpkin.
    Neela

    • Dave Crichton

      Hi Neela, dessert apples are any normal eating apples. Cooking apples are Bramleys that turn to mush once cooked. With the jus, just pour over the pie. For the apples follow the steps in the recipe to caramelise them. Is it much faff? Not really, admittedly it’s not as easy as a ready meal but the reward is in the eating.

      Hope this helps.

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