Ingredients: |
Ingredients: - 1 1/2 lbs. of venison roast - 2 tbs. oil - kosher salt, to taste - freshly ground black pepper, to taste - 1/2 cup red wine - 2 cups beef broth - 4 egg yokes, saving whites - 1/2 cup raisins - 1/2 cup crumbled goat cheese - 1 tsp. allspice - 1/8 cup cooking liquid
SINGLE CRUST
1 1/3 cups Pillsbury BEST™ All Purpose Flour 1/2 teaspoon salt 1/2 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening 3 to 6 tablespoons ice cold water
DOUBLE CRUST
2 cups Pillsbury BEST™ All Purpose Flour 1 teaspoon salt 3/4 stick well-chilled Crisco® Baking Sticks All-Vegetable Shortening OR 3/4 cup well-chilled Crisco® All-Vegetable Shortening 4 to 8 tablespoons ice cold water
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Directions: |
Directions:. Please, for the love of all that is good and right in this world, REMOVE all silver skin and fat from your venison! :-) Cut venison roast into 1 inch cubes. Dab with a paper towel and sprinkle with salt and pepper. 2. In a dutch oven, heat 2 tbs. of oil and brown venison on all sides. Brown in batches, one layer at a time.
Return venison cubes to the pot. Add beef broth and wine. Cover and simmer for 1 1/2 - 2 hours, or until venison is tender. Reserve cooking liquid. . Preheat oven to 350 degrees F.
Remove venison from cooking liquid. With a fork, shred the cubes. Put shredded venison in a large bowl. . Add raisins and allspice. Combine well with hands. Add egg yokes, goat cheese and about 1/4 cup of cooking liquid (from simmering the meat) until moist but not runny. Add 1/8 tsp. of salt and ground black pepper to taste. Combine well. . Roll out dough. Cut into circles, about 7-8 inches across. We used a bowl to cut around. You don't have to be exact. You should get about 6-7 circles.
Make sure to keep your working space floured to keep dough from sticking. . Fill top half of pie crust with venison mixture. Brush egg whites half way around the pie crust. Fold over and crimp with a fork. You will end up with a "D" shaped pastry, like a calzone.
With a fork, poke holes at the top of pasties for venting. Brush egg whites over the tops of the pasties. Bake on a cookie sheet for 45 minutes in a 350 degree F oven, or until crust is set and golden on top. |