Venison, Parsnip, and Shallot Pie | MeatEater Cook
Try this hearty wild game pie recipe this fall or winter. The pie is filled with chunks of tender venison shoulder, root vegetables, juicy mushrooms, and caramelized shallots, all tied together in a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.themeateater.com.
Ingredients
- 1½ lbs. venison shoulder
- 4 parsnips, (about 10 oz.)
- 3 carrots, (about 8 oz.)
- 10 oz. baby bella mushrooms, halved
- Half a small onion, chopped
- Salt and pepper
- Oil
- ⅓ cup all-purpose flour, plus 1 tbsp.
- 1 tbsp. butter, melted
- 1 sprig rosemary
- 3 sprigs thyme
- 2 tbsp. tomato paste
- 1 cup red wine
- 2 cups venison or beef stock, plus extra
- 10 oz. shallots
- 1 tbsp. butter
- 1 tbsp. sugar
- 1 sheet of puff pastry (Dufour preferably), thawed
- ½ cup grated white cheddar cheese
- 1 egg + 1 tbsp. water
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