tastesoftamriel: Redguard venison pie This recipe I picked up in Hammerfell is one of my favourites.

tastesoftamriel:

Redguard venison pie

This recipe I picked up in Hammerfell is one of my favourites. It comes from Blinhir, right across the border from both Skyrim and Cyrodiil, so as a northern Redguard recipe it contains elements of all three distinctive cultures in one dish. This is a hit at feasts to show off your catch of the day! And for the record, no, you do not slice this with a curved sword.

You will need:
850g puff pastry
1 kg venison, diced
500ml ale
2 red onions, sliced
5 cloves garlic, finely diced
2 carrots, diced
5 large mushrooms, diced
3 tbsp fresh rosemary leaves
2 tbsp fresh thyme
1 tbsp assorted dried herbs (oregano, bay leaves, basil etc.)
Handful of juniper berries, crushed
1 tbsp plain flour
1 ½ tsp salt
2 tsp ground black pepper
1 egg, beaten
Olive oil

Method:
Baste the bottom and sides of a large pie dish well with olive oil and line with 500g of puff pastry and set aside. Preheat your oven to 180°C/350°F.

In a large pan or skillet, fry the onions and garlic until lightly browned and fragrant. Add more oil if needed and throw in the carrots and mushrooms, continuing to stir until they have softened somewhat. Add the juniper berries, dried and fresh herbs, salt and pepper, flour, ale, and of course the venison. Mix through well and simmer with the lid on for 5 minutes.

Pour the mixture into the pie dish, then cover with the remaining puff pastry. Using a knife, score the pastry to let the excess heat out while baking. Brush well with egg to glaze, and bake for 45 minutes on the bottom shelf of the oven (to make sure that all the pastry is perfectly crisped through).

Leave to cool for 10 minutes before serving. Contents will be very hot so do be careful!

Also sounds yummy. As a Skyrim fan and someone with venison in the freezer I’ve got plenty of motivation .