Venison and paua pies

Chef

Preparation	2h
Difficulty	Medium
Game	Deer
Calories	> 1.000
Activity	Running M 123', F 169'
People	4
Wine pairing	Franciacorta Brut Rosè DOCG

Ingredients

For the venison Pie

G 500 venison steak
N 1 onion
N 3 cloves of garlic
N 1 stick celery
N 1 carrot
G 30 butter
G 64 flour
N 1 can beer (Deep Creek double IPA)
mL 240 red wine
G 200 short pastry (for the bottom)
G 200 puff pastry (for the lid)
Extra virgin olive oil to taste
Fresh thyme and sage to taste
Egg yolk to brush over pastry to taste

Cream Paua Pie

G 200 mince paua
N ½ onion (finely diced)
mL 150 cream
N 3 cloves crushed garlic
N 1 tablespoon flour (try onion soup packet for an alternative)
G 30 butter

Kcal 1358*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.

Preparation

Pre heat oven to 180° C (356° F) on bake mode. In a large pan heat 1 tablespoon of oil. Add the onion, garlic, celery, carrot and fry for a few minutes, until softened. Place into a deep oven proof dish.
Place the flour in a bowl, add venison and toss to coat. Fry the meat in the remaining oil and butter, in a couple of batches until lightly browned.
Place on top of the onion mixture, sprinkle over thyme and sage and then add the beer and wine. Cover and place in the oven for 1h 30′, until meat is tender.
Remove the meat from the oven and cool completely.
Once you have minced the Paua, on a medium heat melt butter in a pan and add finely diced onion and garlic and sautee for 3’. Add Paua and cook for 2’. Sprinkle over the flour or soup packet and mix through.
Add the cream and gently stir, until mixture starts to thicken. Reduce the heat and let simmer for 2’.
Take the pan of the heat and let the mixture completely cool.
Line texas muffin tins with short pastry. Spoon the filling evenly into each pie tin. Roll the puff pastry and top each pie. Press the edges together with a fork and poke a couple of holes into the top. Brush with egg wash and bake for 25’ until the pastry is puffed and golden.

Venison and paua pies

Ingredients

Preparation

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