Recipes

Entree

Venison Pot Pie

YIELD:
Serves 6
CHEF:
Brian Streeter
Pairs well with:
Benchland Select, Cabernet Sauvignon

Chef Brian Streeter's recipe is just the thing for a cold, rainy night when you want to eat comfort food, curl up on the couch with a blanket and watch some football. This venison potpie is comfort food at its finest. This is a great dish to make for a dinner party as it can be prepared ahead and baked at the last minute. Enjoy with Cakebread Cellars Benchland Select Cabernet Sauvignon.


Ingredients

1/4 c. all purpose flour
1 T. smoked paprika
1 T. salt
1 T. pepper
2 lbs. venison stew meat*, small bite size pieces

1 c. onions, small diced
1/2 c. celery, small diced
1 c. carrots, small diced
1/2 c. Cakebread Cellars Cabernet Sauvignon
3 c. beef stock
1 c. peas, fresh or frozen
2 T. parsley, chopped
salt & pepper

1 box puff pastry
2 T. flour mix
1 egg, beaten


Venison:

Preheat the oven to 350°F. Mix the together the flour, smoked paprika, salt, and pepper. Dredge the venison in the flour mixture making sure the meats covered thoroughly. Set aside 2 T. of the flour mixture for later. Place a large deep-sided sauté pan or dutch oven over medium-high heat and add 2 T. of olive oil. Shake off any excess flour from the venison and place in the pan. Sear on all sides. If the oil is absorbed by the meat and flour add a little more if necessary.

Reduce the heat to medium and add the onions, carrots, and celery and cook for 5 minutes. Sprinkle the reserved flour mixture over the meat and vegetables, and stir well so the flour absorbs most of the oil. Raise the heat to high and pour in the wine stirring the whole time. Once this thickens stir in the beef stock and bring to low boil. Cover with a lid and place in the oven to cook for 1 hour. Remove from the oven, add the peas and parsley, season with salt and pepper to taste.


Pastry Dough:

On a floured surface lay out the pastry dough. If serving in a bowl measure the diameter of the mouth of the bowl. Using that measurement cut out six of the appropriate size rounds from the puff dough. Lay the rounds on a sheet tray lined with parchment and dot them with a fork. Place them in the oven and bake for 20 minutes. After 20 minutes brush the rounds with the egg wash, and bake for 5 more minutes until golden brown. For more flare decorate the dough with strips of excess dough.


To Serve:

To plate lay out six bowls, spoon the stew mixture out in the bowls and place a puff dough round over the stew and serve.

*Cakebread Cellars recommends using Broken Arrow Ranch for Venison, for more information call 1-800-962-4263.

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