These venison pasties are a great way to enjoy the flavourful meat of venison in a fun and practical way. Great served cold for picnics or hot for chilly winter days.
2 people made this
2 onions, finely chopped
2 carrots, peeled and chopped
2 potatoes, diced
500ml red wine
300ml chicken stock
2 tablespoons tomato puree
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
1.35kg venison steak, diced
1 packet puff pastry
Method Prep:10min › Cook:40min › Ready in:50min
In a large casserole dish, melt the butter then add the onions and cook and stir for 5 minutes until soft. Add the carrots, potatoes, red wine, stock, purée and herbs. Add the venison and cook over low heat for 3 hours until the venison is tender. Remove from the heat and shred the venison, return it back to the mixture and stir well.
Preheat the oven to 180 C / Gas 4. Grease a baking tray.
Roll out the puff pastry and cut out 6 rounds the size of saucers. Using a slotted spoon transfer the venison meat and vegetables to the rounds, filling one half. Fold the top over and seal by pressing the edges together. Brush with egg.
Bake in the preheated oven for 20 to 30 minutes until the puff pastry is risen and golden. Remove from the oven and serve.