Pulled Venison Pies with Gin and Juniper Berries Recipe | Yummly

Pulled Venison Pies with Gin and Juniper Berries

BERRIES AND SPICE(1)
Ed: "This recipe is SPECTACULAR. I used a smaller Whi…" Read More
21Ingredients
65Minutes
580Calories

Ingredients

US|METRIC
  • 1 kilogram venison (stewing)
  • 25 grams butter
  • 2 tablespoons olive oil
  • 1 yellow onion (finely chopped)
  • 1 carrot (finely chopped)
  • 1 bulb fennel (finely chopped)
  • 1 handful cacao nibs (optional)
  • 3 bay leaves
  • 1 cup gin
  • 2 tablespoons ground allspice
  • 2 tablespoons cinnamon
  • 1 teaspoon nutmeg (freshly ground)
  • 2 tablespoons sweet paprika
  • 1/4 cup muscovado sugar (or brown sugar)
  • 2 teaspoons salt
  • 1/4 cup water
  • 3 eggs
  • 50 grams gingerbread (hard, crushed)
  • 100 grams puff pastry (fresh)
  • 1 large egg yolk (for washing)
  • 1 liter red wine (and cherry sauce)
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    NutritionView More

    580Calories
    Sodium29% DV700mg
    Fat32% DV21g
    Protein65% DV33g
    Carbs8% DV25g
    Fiber12% DV3g
    Calories580Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol135mg45%
    Sodium700mg29%
    Potassium370mg11%
    Protein33g65%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate25g8%
    Dietary Fiber3g12%
    Sugars8g16%
    Vitamin A50%
    Vitamin C6%
    Calcium8%
    Iron35%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Ed 3 months ago
    This recipe is SPECTACULAR. I used a smaller White Tail venison roast and adjusted the seasoning quantities accordingly but used the recipe’s amounts of vegetables and liquid. Because my roast was small (1.5 lb) I started it in the oven at 100C/210F, turned the roast after 3 hours, then turned oven up to 120C/250F for another 2 hours. It was perfectly done in these 5 hours. We had a power failure just as I was getting ready to assemble the pies. I had already added the egg and gingerbread crumbles. Thank goodness for gas stoves because I still had to make the sauce(!) and could gently cook the egg for a few minutes. I served my “pie filling” in candlelight with the red wine and cherry sauce (another spectacular recipe) and this salad http://www.yummly.com/recipe/Apple-Fennel-Salad-1018272 The flavors from this recipe are balanced and beautiful, and the wine/cherry sauce rounds it off perfectly. The Apple fennel salad paired perfectly as well, even though I was skeptical about the mustard. This was by far the most delicious venison dish I’ve ever made.

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