Venison and red wine pie recipe | Sainsbury`s Magazine (2024)

FAQs

Does a pie have to have a pastry bottom? ›

The term Pie is used loosely, 'Custard Pie' is custard with a pastry base, sides and no lid. Some eateries advertise pie, but it is a bowl of filling with just a lid. A Pie has pastry base, sides and most importantly - a lid. Without a lid it is a 'Flan' or a 'Tart' depending on the content being savoury or sweet.

The best side dishes to serve with venison are wild rice pilaf, roasted root vegetables, mashed potatoes, creamed spinach, grilled asparagus, mushroom risotto, butternut squash, carrots and potatoes, brussels sprouts with bacon, baked potato soup, green beans with almonds, and cranberry sauce.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

A metal pie pan placed on a preheated surface will set the bottom crust quickest; once cooked, the liquids from the filling above won't soak in, and as a result: no soggy bottom. (Using metal is crucial: Glass or ceramic pans don't transfer heat as efficiently, so they can be accomplices to a sad, soggy bottom.)

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

Don't overcook it.

The number one mistake people make when preparing venison is that they overcook it, rendering the meat rubbery and gamey. Tender cuts of venison should be served rare or medium rare unless you are braising it or mixing it with pork to add more fat.

The term venison comes from the Latin verb venari, meaning “to hunt.” It can refer to meat coming from boar, hares, and certain species of goats and antelopes, but is most commonly applied to deer meat. Deer meat is characterized by its fine grain and supple texture resulting from short, thin muscle fibers.

Venison: Red wines with earthy or smoky flavors big enough for the meat's taste and richness (Mourvèdre, Syrah, Pinot Noir) and strong beer (Porter, Belgian Strong Ale, Double Stout). (Elk pairs similarly.)

Is it a pie if it only has pastry on the top? ›

According to Matthew O'Callaghan, chairman of the British Pie Awards, being held on 22 April, a true pie has to have a filling completely enclosed in pastry. Anything not fitting this strict description is not eligible to enter.

Deep-dish pies do not have a bottom crust—just a single crust on the top. They're often called pot pies when made with savory fillings.

Pie is defined as a baked food in a pastry-lined pan or dish that has a fruit, meat, pudding, or other filling, and it often also has a pastry crust on top.

pie, dish made by lining a shallow container with pastry and filling the container with a sweet or savoury mixture. A top crust may be added; the pie is baked until the crust is crisp and the filling is cooked through.