I forgot to take a picture, but the venison pies were great. I took AVI’s advice and omitted ingredients I wasn’t sure about, but left in Christmas spices that sounded plausible with game. Highly recommended.
Great! Now you can experiment from here until you get it the way you like it. I have heard of a Scottish version that doesn't use spices so much as grated citrus peel and some apple, but I've never had it. Oh yes, and likely mutton instead of venison or game.
It's pretty versatile. You put meat and potatoes in a pie with whatever flavorings suit you, and try to get some fruit in there.
I'm continuing to work on my pie crust. This week's apple pie was pretty successful, using 2-1/2 cups flour, 3/4 cup leaf lard, 6 T butter, and 1/2 cup ice water. I rolled up the excess on the rim and made a very deep fluted edge, which came out tender and flaky despite the thickness and the inevitable extra dough-working you get on the edge. But your venison pie gives me the urge to make a chicken pot pie.
But first we have to use up the zillion eggplants we got from our neighbors. Today will be moussaka.
2 comments:
Great! Now you can experiment from here until you get it the way you like it. I have heard of a Scottish version that doesn't use spices so much as grated citrus peel and some apple, but I've never had it. Oh yes, and likely mutton instead of venison or game.
It's pretty versatile. You put meat and potatoes in a pie with whatever flavorings suit you, and try to get some fruit in there.
I'm continuing to work on my pie crust. This week's apple pie was pretty successful, using 2-1/2 cups flour, 3/4 cup leaf lard, 6 T butter, and 1/2 cup ice water. I rolled up the excess on the rim and made a very deep fluted edge, which came out tender and flaky despite the thickness and the inevitable extra dough-working you get on the edge. But your venison pie gives me the urge to make a chicken pot pie.
But first we have to use up the zillion eggplants we got from our neighbors. Today will be moussaka.
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