The filling for this pie is best made a day or two before needed to allow all the delicious flavours to develop. We used Woodburn Diced Venison but other cuts of venison such as shoulder and steaks can be used instead, cut into 2cm cubes. Make use of a pastry funnel if you have one, to hold the pastry away from the filling so it stays crisp.
from
http://www.stuff.co.nz/life-style/food-wine/80853711/Recipe-venison-vegetable-pie
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