Venison, Parsnip, and Shallot Pie
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 rich, dark red wine sauce. It’s topped with a crispy, buttery puff pastry, crusted with cheddar...
- Servings: 4
Source: themeateater.com
Ingredients
- lbs. venison shoulder
- parsnips
- carrots
- baby bella mushrooms, halved
- Half a small onion, chopped
- Salt and pepper
- Oil
- all-purpose flour, plus 1 tbsp
- butter, melted
- sprig rosemary
- sprigs thyme
- tomato paste
- red wine
- venison or beef stock, plus extra
- shallots
- butter
- sugar
- sheet of puff pastry , thawed
- grated white cheddar cheese
- egg + 1 tbsp. water