VENISON PASTIES WITH A BLACKBERRY SAUCE

Chef

Preparation	4 h
Difficulty	Hard
Game	Fallow deer
Calories	700 - 800
Activity	Running M 70', F 96'
People	4
Wine pairing	Alto Adige Cabernet Sauvignon DOC

Ingredients

For the dough:
G 500 cassava flour
mL 120 cold filtered water
G 250 butter
G 5 salt
N 1/2 tsp apple cider vinegar

For the filling:
G 350 venison (cut into 1 cm cubes)
G 50 onion
G 40 carrot
G 20 celery
G 5 butter
N 1 egg
N 1 clove of garlic
mL 15 extra virgin olive oil
G 5 crushed juniper berries
Water to taste
Rosemary to taste
Salt and pepper to taste
Poppy seeds to taste

For the blackberry sauce:
G 100 blackberries
G 30 butter
G 5 shallot
G 5 garlic
mL 15 red wine
mL 10 maple syrup
N 1/2 tsp apple cider vinegar
Salt to taste

Kcal 768*

*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

Take the venison out of the fridge about 30’ before you start cooking to get it to room temperature.
In a bowl, add the chopped venison and generously season with salt and fresh ground pepper.
Heat a large pan on a high heat, add the oil and fry your meat for 3’ to brown it. Try not to disturb it so it gets a nice crust.
Add your chopped onions, carrots, celery, crushed juniper berries, rosemary and the butter. Give everything a good stir, then pop the lid on the pan and let everything steam for 4’. Then take the lid off and let cook for 5’ more, stirring occasionally.
Pour in enough water to cover the mixture by an inch. Bring to a boil and then turn the heat down to medium low, so that the stew is just simmering. Slow cook for at least 90’ with the lid slightly askew, or until the meat falls apart easily.
Keep an eye on it as it cooks, and add splashes of water if you think it looks too dry. Once your meat is tender, set aside to cool down.
Make the dough pulsing cassava flour and salt to combine in a food processor. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Add in apple cider vinegar and cold water. Pulse until a dough forms. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 30’.
For the blackberry sauce, melt butter in a saucepan over medium heat. Add the shallots and garlic and cook until the shallots are translucent, about 5’. Add the maple syrup, red wine, and salt and let simmer for 10’.
When the mixture has reduced by at least half, add the blackberries and cook for an additional 20’. Take of the heat and stir in the apple cider vinegar. Let cool for a few minutes. Blend the sauce until you have a smooth consistency. Set aside.
Preheat your oven to 200° C (400° F) and line a baking sheet with parchment paper and set aside.
On a surface floured with cassava flour or between two pieces of parchment, roll the pastry to the thickness of 3 mm. Using a 10 cm circle cutter, cut out the pastry discs. Add about 2 tablespoons of venison to each disc, laying the filling on one side of the disk. Lift one side (without the filling) and stick it down on the other to create a half circle shape. Use a fork, to crimp the edges firmly shut. Transfer to a plate and place in the fridge for about 30’.
Transfer pasties to your lined baking tray, brush with a beaten egg and cover with poppy seeds. Bake for 30’ or until the pastry is golden brown. Serve warm with the blackberry dipping sauce.

VENISON PASTIES WITH A BLACKBERRY SAUCE

Ingredients

Preparation

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