Print
Email
Add a photoServings: 10
Ingredients
- 2 pound boneless venison, cut in 1 inch cubes, flour, salt and pepper
- 2 c. beef stock
- 1 bay leaf
- 1 tbsp. finely minced parsley
- 12 sm. whole white onions
- 3 c. whipped potatoes
- 1 tbsp. water
- 1 stick butter
- 1 c. red wine
- 1/2 teaspoon crushed dry rosemary
- 24 button mushrooms
- 2 Packages frzn peas, thawed
- 1 egg yolk, lightly beaten
Directions
- Dredge venison in flour and sprinkle with salt and pepper. Heat butter in heatproof casserole and quickly brown meat proportionately. Add in stock and wine. Turn up the heat for 2 to 3 min till liquid boils. Lower heat and add in bay leaf, rosemary and parsley.
- Cover and simmer gently for 1 1/2 hrs. Add in mushrooms and onions. Cook till peas are just tender but still crisp. Remove from heat. Stir in 2 Tbsp. of whipped potatoes. Place rest of potatoes on top. Swirl top and brush lightly with the egg yolk, thinned with 1 Tbsp. water. Place under broiler till potatoes are golden.
- NOTE: Instead of the potatoes, pie may be topped with a pastry crust (bake at 450 degrees) or possibly with old fashioned dumplings placed close together and sprinkled with parsley.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 10 servings | |
| Calories 307 | |
| Calories from Fat 106 | 35% |
| Total Fat 12.06g | 15% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 289mg | 12% |
| Potassium 403mg | 12% |
| Total Carbs 21.69g | 6% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.46g | 4% |
| Protein 24.69g | 40% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
