Friday I made a meat pie! I had cubed venison steak sitting in Guinness with spices and crushed garlic for a few days. From there I chopped carrots, onions, and potatoes. The puff is store bought but das coo… I enjoyed it… But most of all my super picky friend really enjoyed it.
Guinness and venison! I’m sold! My favorite beer with game meat sounds amazing!
My terrible attempt at taking a photo of my food for a change! Here’s my Redguard Venison Pie that I made for dinner, plenty to last the rest of the week! I ran out of regular pastry before I could reach the top, but had some filo pastry on hand which gives a nice crunch. I also decided to add some cubed game mix (pheasant and partridge) in addition to the venison tonight for some extra texture. Delicious! Have you tried my recipe out yet? What did you think of it? ~Talviel
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 .
Bored of beef? If you can get your hands on some game and are a meat lover, this tasty recipe based on traditional Bosmer cuisine is just what you need! Due to the Green Pact, the use of native Valenwood plants aren’t permitted for use in Bosmeri culture. For this reason, I’m using garlic from Cyrodiil and peppercorns from Black Marsh (treethanes, please don’t hunt me down)! As with all game meats, make sure you get your venison from a trusted butcher to ensure you don’t catch any nasty bugs. This is especially important if you like your steak very rare like I do! Venison is best served rare to medium, as it really brings out the flavour of the meat.
You will need: 180g lean venison steak 5 cloves garlic, crushed 1 tsp freshly ground black peppercorns 1 tsp freshly ground pink peppercorns 1 ½ tsp freshly ground sea salt 2 tbsp olive oil
Method: In a bowl, combine mix the salt, peppers, and garlic well. Slather the mixture over the venison on both sides, massaging it in to ensure the marinade sinks in. Cover the bowl with the venison in cling wrap and refrigerate for 4-6 hours to marinate.
When you’re ready to cook, heat a pan on maximum heat for 2 minutes, to make sure it’s scorching hot. Having a hot pan will ensure the steak cooks evenly from the outside in. Use tongs to handle the meat, not a fork, to ensure the juices stay in. As the steak has already been oiled with the garlic and pepper mixture, do not oil the pan again as this will fry rather than sear your steak!
For a blue steak, cook on each side for 1 ½ minutes (my favourite). For rare, cook on each side for 2-3 minutes. For medium, 4 minutes on each side, and for well done, 5 minutes on each side.
Transfer the steak to a plate and cover with foil. Leave to sit for 3 minutes to cool and tenderise. Serve immediately, with side dishes of your choice if you wish (creamed spinach and sautéed mushrooms pair well, if you aren’t an adherent to the Green Pact that is!).
My wife was the Hunter on this one and I played chef.
We cooked the venison backstrap from my wife’s seven point buck. I wet marinated the venison with red onion, avocado honey and green chili. I seared the venison in a hot cast-iron skillet inside our grill. Just a few minutes on all four sides, rotating the meat at intervals with tongs. Sliced it thin at 45° angle. Plated it with couscous and fresh greens.
Most people think you have to take the ‘wild’ taste out of deer. But really you can keep that good 'game’ flavor by using a variety of herbs and spices.
Hunter and chef Connor Gabbott devotes his life to wild places - from the field to the table. With 20 years of cooking experience across British Columbia, he has perfected the art of wild-game cooking. In his first of a three-part #FilsonLife series, Connor shares his take on a peppercorn venison steak. Get the recipe: http://bit.ly/2Oaggw8
