If you’ve been to Britain or Ireland, you’ve surely come across steak and kidney pie. This classic savory dish is sure to please your taste buds. Traditionally it is made from beef, but being hunters, we prefer venison.
1 kg of venison. Feel free to use whichever cut you prefer.
250g of kidney, you can use deer kidney or beef kidney.
100g of mushrooms if fresh, I like to use dried mushrooms that I previously harvested. If dried soak 20g in water.
2 medium onions sliced
2 carrots chopped
50g all-purpose flour
pinch of dried thyme or rosemary
450ml beef or game stock
For the pastry, you can make your own or buy fresh.
250g plain flour
50g lard (can use just butter if preferred)
Pinch of salt
- Trim the kidneys and cut into pieces.
- Chop the venison in chunks about 1 – 2 inches in size.
- In a large casserole, heat the oil over high heat until it shimmers, then add the venison and kidneys and brown evenly. Once browned, remove from the pot and set aside.
- Add in the mushrooms and lightly brown, then add the onions, cook until the onions turn translucent, cook for 2-3 minutes more.
- Add meat back to pot.
- Add in your flour and stir, so everything gets coated evenly, then pour in your stock.
- Add in the herbs and seasoning, reduce to low heat and simmer for 2 – 3 hours until the sauce turns to the consistency of a gravy.
- Sieve the flour and the salt together.
- Cut the butter and lard into small lumps and incorporate them into the flour using your fingers.
- When the mixture forms a crumbly texture add a tablespoon of water, start mixing the pastry until it becomes smooth, adding more water as needed.
- Wrap pastry in cellophane and rest in the fridge.
- After the filling has cooked and the pastry has rested, preheat the oven to 400F.
- Pour the filling into a pie dish and let cool.
- Roll out pie dough and place across the dish, crimp the edges with your fingers.
- Cut a cross in the center of the pastry to allow steam to release.
- Bake in the oven for 20 – 30 minutes until the pastry is golden and crispy.