Hunter's Pie
Ingredients:
4 tablespoon clarified butter or tallow, divided
1.5 lbs. ground venison
1 tsp each garlic and onion powder
8 oz shiitake or cremini mushrooms
1 yellow onion or shallot
1 large carrot, shredded
1 leek, sliced and rinsed
4-5 cloves garlic, minced
2 Tbsp mustard powder
2 Tbsp tomato paste
2 Tbsp flour
1 Tbsp Worcestershire sauce
1 Tbsp sherry vinegar
2 Tbsp fresh thyme, minced
1 bay leaf
3/4 cup red wine
1 cup venison or beef stock
1 cup frozen peas
1/2 cup parmigiano, grated
1/2 cup aged cheddar, grated
Salt and pepper, to taste
Mashed Potatoes
Ingredients:
3 lbs red potatoes
1/2 cup butter, melted
1/2 cup milk or cream, warm
1/2 cup Parmesan, finely grated
1/3 cup age cheddar, finely grated
1 egg yolk
Salt and pepper to taste
1/4 cup butter, frozen grated
Chives, for garnish
Steps:
1. Preheat large heavy bottom pot on medium heat, once hot, add 2 tbsp clarified butter. Add the ground venison (or ground lamb, or beef) brown of both sides for 3 to 4 minutes and break apart with a wooden spoon.
2. Add the garlic, thyme, mustard powder, salt, and pepper. Stir well. Remove and set aside
Add remaining 2 tbsp clarified butter and place over medium-high heat for 2 minutes. Add the onions, mushrooms, carrots and leeks. Season generously. Cook for 5-7 minutes, stirring occasionally.Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
3. Add the venison back to the pot, along with the Worcestershire, vinegar, and red wine, and bay leaf. Stir and allow wine to reduce 3-4 min.
4. Add the broth and simmer on low for 30-45 minutes, stirring occasionally.
Set the meat mixture aside and add the frozen peas right before filling the pie dish.
5. For the potatoes: Add water, potatoes, and a few big pinches of salt to a large pot, bring to a boil and cook until fork tender. Drain and rice or mash potatoes with warm butter and cream. Season to taste and remove from heat. Add egg yolk and grated cheese, stir to combine.
6. Pour the meat mixture into a 13x9 or 7x11 inch baking dish. (any extras are great to freeze for hand pies) Spread it out into an even layer. Spoon the mashed potatoes on top of the meat (Or you use a piping bag) fluff with a fork, top with grated frozen butter and cheese.
7. Place on a rimmed baking sheet lined with foil so that the filling doesn’t bubble over in your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving. Happy huntin’
Mushroom Rubbed Venison tenderloin with Chimichurri Sauce
Chimichurri Sauce
Ingredients:
1 shallot, minced
3-4 garlic cloves, minced
1-2 Fresno or red jalapeño peppers, finely diced (OR sub 1/2-1 tsp red pepper flakes)
3 tablespoons red wine vinegar
1 tablespoon sherry vinegar or lemon juice
3/4 teaspoon kosher salt
1 cup packed flat-leaf or curly parsley, chopped
10-12 mint leaves, chopped
1/2 teaspoon dried oregano
1/2 cup olive oil
Steps:
Allow salt to marinate into garlic and shallots for 5 min. Then add vinegar and peppers. For best results, wait another 5 minutes before adding herbs and streaming in olive oil.
Venison Tenderloin
Ingredients:
1 lb. Tenderloin or Backstrap
3/4 teaspoon diamond crystal kosher salt per pound of meat.
(Season venison and place on rack and refrigerate for 12-24 hours in advance)
1 oz dried morel, porcini, or maitake mushroom powder
3/4 teaspoon salt
1/2 teaspoon pepper
2-3 tablespoons butter
1-2 garlic cloves, smashed
5-6 sprigs of thyme
Steps:
Lightly coat tenderloin with a neutral oil. Then roll and cover in mushroom powder, salt, and pepper.
Preheat skillet on medium heat, add 1 tablespoon oil, and one small pad of butter.
Add venison to the pan allow to sear for 60 to 90 seconds on all sides, butter baste until internal temperature reaches 120-125F. Transfer to wire rack, cover, and rest for 5-7 minutes.
Slice and enjoy the wilder things in life ❤️
