I find satisfaction in both the preparation for a hunting trip and the cleaning up afterwards.  The last couple of days, on returning from our deer stalking trip, we were busy processing the meat.  That meant trimming, boning and cryovac bagging the prime cuts, then mincing the trimmings and lesser cuts.

Having finished the meat processing, Kathy and I then spent a few hours in the kitchen.  We made some venison pies.  The ones we ate that night were venison and mushroom, and they were delicious.  We also made a few pies for last night; these were venison with a mushy pea topping rather than mushroom.  That is a traditional meal to have when watching football grand finals.

With the meat processing all done, I sharpened the hunting and kitchen knives on the diamond stones, in readiness for next time.

Venison and Mushroom Pie Recipe

Game meat pies are always a special treat, and a vital part of that is the pastry.  I reckon they taste even better when you have personally harvested the venison yourself.

We like to use an old recipe for hot water crust pastry.

Hot Water Crust Pastry

This is a favourite pie pastry recipe based on a traditional Yorkshire farm recipe.

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Now for the making of the venison and mushroom pie.

 

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Serve with mashed potatoes, steamed carrots and peas.  A Shiraz or glass of stout is a good companion to this meal.

 
For more fabulous game recipes check out this excellent  Cook Book boasting 300 recipes and tips for wild game!