Venison and Vegetable Flaky Pie

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Venison and Vegetable Flaky Pie
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Health Score:
Health Score
7,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
411
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie411 kcal(20 %)
Protein41.59 g(42 %)
Fat12.28 g(11 %)
Carbohydrates35.88 g(24 %)
Sugar added0 g(0 %)
Roughage4.31 g(14 %)
Vitamin A1,034.28 mg(129,285 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.94 mg(85 %)
Niacin11.13 mg(93 %)
Vitamin B₆0.23 mg(16 %)
Folate44.25 μg(15 %)
Pantothenic acid0.53 mg(9 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C26.77 mg(28 %)
Potassium1,112.19 mg(28 %)
Calcium57.18 mg(6 %)
Magnesium52.84 mg(18 %)
Iron6.4 mg(43 %)
Iodine8.75 μg(4 %)
Zinc3.83 mg(48 %)
Saturated fatty acids3.23 g
Cholesterol149.26 mg
Author of this recipe:

Ingredients

for
8
Ingredients
2
2 tablespoons
good-quality olive oil (divided)
1
large onion (peeled and diced)
3 cloves
garlic (peeled and crushed)
6
carrots (peeled and roughly chopped)
3 cups
sliced Mushrooms
6
red bliss potatoes (washed and diced)
1 teaspoon
dried thyme
1 teaspoon
dried oregano
1 teaspoon
Dried rosemary
3 cups
1 tablespoon
2 tablespoons
salt (to taste)
freshly ground Black pepper (to taste)
2 sheets
ready-rolled Puff pastry thawed (recommend Pepperidge Farm®)
1
fresh egg (beaten)
How healthy are the main ingredients?
garliccarrotMushroomoregano

Preparation steps

1.
Rinse the venison under cold running water and pat completely dry with paper towels. Heat 1 tablespoon oil in a large pot. Brown the venison on both sides over medium heat, about 3 minutes per side; remove meat from pot and set aside.
2.
Add an additional tablespoon of olive to the pot. Saute the onions until soft and translucent, about 6 minutes. Add garlic. carrots, sliced mushrooms and potatoes and saute for about 8 minutes.
3.
Add the dried herbs, beef stock and browned venison to the pot. Stirring to incorporate. Cover and allow to simmer for 1 1/2 to 2 hours, or until the venison is fork tender.
4.
When the meat is tender enough to break apart with a fork, combine the cornstarch and milk in a small bowl and whisk well. Add the cornstarch mixture to the pot and increase the heat. Allow the sauce to thicken and simmer for about 8 to 10 minutes. Season with salt, pepper and Worcestershire sauce.
5.
Meanwhile, preheat oven to 350º F.
6.
Pour the mixture into two pie plates and arrange a sheet of puff pastry over each pot pie, pinching the edges to secure a seal. Brush the top of the puff pastry with the beaten egg. Make several small slits in the top to allow steam to escape. Bake for 25 to 30 minutes or until the crust is golden brown.
7.
Slice and serve hot.