Smoked Venison Pie
Baking and Desserts • Kazakhstani
Description
The recipe was shared with us by John Smith, the chef of a local restaurant.
Ingredients
- Venison 5 oz
- Onion 0 oz
- Garlic 0 oz
- Carrot 0 oz
- Paprika to taste
- Juniper Berries to taste
- Fresh Mushrooms 5 oz
- Cream 5 oz
- Venison 0 oz
- Melted Cheese 0 oz
- Wheat Flour 5 oz
- Milk 5 fl oz
- Sugar to taste
- Dry yeast 0 oz
- Chicken Egg 1 piece
- Butter 0 oz
- Vegetable Oil 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Prepare a stew from venison. For this, take a suitable piece of meat (the best choice is the shoulder), cut it into random pieces, and sauté it with onions, carrots, and garlic. Add red paprika and juniper berries (to taste) and let it simmer on low heat for 3 hours. The meat should be thoroughly tenderized, and the finished stew can be used as a filling for a pie.
Step 2
Prepare the dough. For the dough, mix together: flour, milk, eggs, butter, vegetable oil, yeast, sugar, and salt. Let the dough rise in a warm place for 2 hours. Then, punch down the dough and place it in a cool area.
Step 3
Prepare the remaining ingredients for the filling. Grate regular mozzarella. For the mushroom filling, sauté small, well-washed fresh chanterelles (or boiled honey mushrooms) in vegetable oil, then add cream and simmer over medium heat, stirring, until the cream reduces to a sauce-like consistency, making sure the mushrooms maintain their shape.
Step 4
Prepare the pie. Before baking, divide the dough into 200-gram balls and roll them out. Place grated mozzarella on the bottom, then add mushrooms in cream on top of the cheese. Next, layer the cooked venison stew, slightly folding the dough edges inward, and bake the pie at 535°F for 10 minutes. Top the finished pie with slices of smoked venison and serve.
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