Rustic Venison and Wild Mushroom Hand Pies Recipe – A Woodsy Treat

Hearty hunters and culinary adventurers unite over these delectable venison and wild mushroom hand pies that promise a rustic woodland feast.

wild game enthusiasts will adore the rich, earthy flavors melding together in each perfectly crafted pastry pocket.

Tender venison blends seamlessly with robust mushrooms, creating a savory filling that whispers tales of wilderness and tradition.

Flaky, golden crusts encase the succulent meat and forest-foraged fungi, transforming simple ingredients into an extraordinary meal.

Each hand pie delivers a compact bundle of intense, satisfying flavor that feels both comforting and elegant.

Crisp edges and a perfectly seasoned interior make these hand pies an irresistible choice for anyone seeking a gourmet outdoor-inspired dish.

Prepare to embark on a culinary journey that celebrates the untamed spirit of wild cuisine.

Venison and Wild Mushroom Hand Pies Savory Charm

• Dive into a sophisticated culinary journey with these hand pies that blend wild game and rustic mushrooms, offering a unique twist on traditional pastry.
• Perfect for home cooks wanting to elevate their cooking techniques, this recipe provides an opportunity to practice pastry-making, meat preparation, and gravy creation.
• Designed to impress at gatherings, these hand pies deliver rich, hearty flavors that appeal to meat lovers and comfort food enthusiasts, making them ideal for dinner parties or casual get-togethers.
• Easily portable and customizable, these hand pies work wonderfully as appetizers, main courses, or packed lunches, providing flexibility for various dining scenarios.

Venison Mushroom Hand Pie Ingredient Lineup

• Venison: A lean, flavorful wild game meat that provides a rich and unique taste to the hand pies.
• Wild Mushrooms: Dried mushrooms that add an earthy, deep flavor and meaty texture to the filling.
• Cheese: Shredded cheese that enhances the savory profile and adds a creamy element to the hand pies.

• All-Purpose Flour: The primary base for creating a tender and flaky pie crust.
• Butter: Cold butter that helps create a light and crisp pastry texture.
• Salt, Sugar: Flavor enhancers that balance the overall taste of the crust.

• Shallots, Garlic, Thyme: Aromatic ingredients that build depth and complexity in the filling.
• Lard: A traditional fat used for cooking the filling and adding rich flavor.
• Stout Beer, Stock, Half and Half: Liquid ingredients that create a creamy and flavorful gravy.
• Salt, Pepper: Essential seasonings that bring out the natural flavors of the meat and mushrooms.

• Egg: Used for egg wash to create a golden and glossy crust surface.

Gear for Venison Hand Pie Success

• Medium bowl: Essential for mixing dry ingredients and creating pastry dough.
• Pastry blender: Perfect for cutting cold butter into flour mixture smoothly.
• Cast iron skillet: Ideal for searing meat and developing deep flavor.
• Rolling pin: Crucial for rolling out dough into thin, even circles.
• Baking sheet: Necessary for supporting hand pies during baking.
• Sharp knife: Useful for cutting vents and trimming pie edges.
• Measuring cups and spoons: Important for accurate ingredient proportions.
• Whisk: Great for blending gravy and creating egg wash.

Hand Pie Assembly Made Simple

Step 1: Prepare Pie Dough

Blend flour, sugar, and salt in a mixing bowl.

Use your fingers to work cold butter into the mixture until it looks flaky.

Incorporate shredded cheese using a pastry blender until the texture resembles small peas.

Slowly add ice water, mixing until the dough holds together without being sticky.

Divide the dough into two discs, wrap in plastic, and refrigerate for one hour to firm up.

Step 2: Revive Wild Mushrooms

Submerge dried mushrooms in boiling water, allowing them to soak and expand for 15-20 minutes.

Drain thoroughly and chop into fine pieces.

Step 3: Build Flavor Base

Heat lard in a cast iron skillet over medium-high heat.

Sauté mushrooms, shallots, garlic, and thyme until fragrant and releasing their aromatic oils.

Add venison, seasoning with salt and pepper, and cook until the meat browns beautifully.

Transfer the mixture to a separate plate.

Step 4: Create Luxurious Gravy

In the same skillet, whisk butter and flour to create a rich roux.

Pour in stout beer, stock, and half and half.

Simmer and stir until the sauce thickens and becomes silky.

Fold the meat mixture into the gravy and let it cool slightly.

Step 5: Assemble Hand Pies

Divide the chilled dough into 16 equal portions.

Roll each piece into a 6-inch circle.

Fill with a generous spoonful of cheese and meat mixture.

Fold the dough over to create a half-moon shape.

Crimp the edges firmly.

Cut small vents to allow steam to escape.

Brush the surface with egg wash for a golden finish.

Step 6: Bake to Perfection

Preheat the oven to 425°F.

Bake the hand pies for 18-22 minutes until they turn a beautiful golden brown and the filling becomes bubbly and enticing.

Tips for Flaky Venison Hand Pies

• Freeze butter and cheese before mixing to create ultra-crispy, melt-in-your-mouth crust layers that will impress every guest.
• Soak dried mushrooms in hot stock instead of water to intensify their rich, earthy flavor profile and add complexity to the filling.
• Pat venison dry before cooking to ensure a deep, caramelized sear that locks in maximum flavor and prevents steaming.
• Add liquid gradually when making the roux to prevent lumps and achieve a smooth, velvety sauce that coats the meat evenly.
• Use a fork to crimp edges tightly and prevent filling leakage, ensuring each hand pie stays intact during baking.

Flavorful Hand Pie Options

• Vegetarian Wild Mushroom Hand Pies: Replace venison with plant-based ground meat or lentils for a meat-free version that maintains rich, earthy mushroom flavors.
• Gluten-Free Mushroom Pastry: Substitute wheat flour with almond or gluten-free blend, using xanthan gum to help bind the crust and maintain flakiness.
• Low-Carb Keto Hand Pies: Use almond flour for crust, replace beer with beef broth, and wrap filling in thin cheese crisps instead of traditional pastry dough.
• Dairy-Free Forest Hand Pies: Swap cheese with nutritional yeast, use coconut cream instead of half and half, and replace butter with olive oil for allergen-friendly option.

Serving Hand Pies Fresh Out of the Oven

• Rustic Campfire Companion: Serve these hand pies alongside a warm campfire with friends, creating a cozy wilderness dining experience.
• Charcuterie Board Delight: Slice hand pies into smaller wedges and arrange on a wooden board with pickled vegetables and sharp aged cheeses for an elegant appetizer spread.
• Wine Pairing Perfection: Match these hearty pies with a robust red wine like Cabernet Sauvignon or a smoky Pinot Noir to complement the rich venison and wild mushroom flavors.
• Seasonal Side Kick: Pair with a crisp winter salad featuring roasted root vegetables and a light vinaigrette to balance the pie's rich, savory profile.

Storage for Venison Hand Pies

• Wrap individual hand pies tightly in aluminum foil or plastic wrap, keeping them fresh for 3-4 days in an airtight container.
• Cool completely, then place hand pies on a baking sheet to freeze individually. Transfer frozen pies to freezer bags, storing up to 2-3 months for later enjoyment.
• Place single pie on microwave-safe plate, heat at 50% power for 1-2 minutes, rotating halfway through to ensure even warming.
• Preheat oven to 350F, unwrap frozen or refrigerated pie, bake for 10-15 minutes until crispy and heated through, restoring original golden-brown crispness.

FAQs

• What ingredients make the hand pie crust unique?

The crust uses a blend of flour, sugar, salt, cold butter, and shredded cheese, creating a rich, tangy flavor with a flaky texture.

• How do dried mushrooms contribute to the filling?

Dried mushrooms are rehydrated in boiling water, adding intense, concentrated woodland flavor to the venison filling and enhancing the overall depth of the dish.

• Why use lard for cooking the filling?

Lard provides a traditional, rich cooking fat that adds authentic flavor and helps create a crispy, golden-brown exterior when searing the venison and mushrooms.

• What role does the stout beer play in the gravy?

The stout beer adds a robust, malty complexity to the gravy, complementing the earthy mushrooms and gamey venison while creating a rich, flavorful sauce.

Venison and Wild Mushroom Hand Pies Recipe

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4.7 from 27 reviews

• Total Time: 2 hours 7 minutes
• Yield: 8 1x

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Description

Rustic venison and wild mushroom hand pies showcase hearty flavors from northern wilderness traditions. Savory pastry pockets deliver rich game meat and earthy mushroom complexity that nourish travelers and wilderness enthusiasts.

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Ingredients

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Venison and Wild Mushroom Hand Pies Ingredients:

Meat

• 0.5 pound (226 grams) ground venison (or elk, moose, antelope)

Cheese

• 1 cup (113 grams) Irish cheddar, grated
• 1 cup (113 grams) Irish cheddar, grated

Mushrooms and Vegetables

• 1 ounce (28 grams) dried wild mushrooms (about 1 cup)
• 0.5 cup finely chopped shallots
• 1 teaspoon minced garlic
• 1 tablespoon fresh thyme, finely chopped

Fats and Cooking Liquids

• 1 tablespoon lard or other cooking fat
• 2 tablespoons salted butter
• 0.5 cup cold salted butter, cut into 0.5-inch pieces
• 2 tablespoons half and half
• 0.5 cup stout beer
• 0.5 cup stock (wild game or beef)

Flour and Dry Ingredients

• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 0.75 teaspoon sugar
• 0.75 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 teaspoon salt

Liquid and Wash

• 0.5 cup + 1 tablespoon ice water
• 1 medium egg
• 1 tablespoon cold water

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Instructions

1. Craft the pastry dough by combining flour, sugar, and salt in a mixing bowl. Integrate cold butter pieces using fingertips until flattened, then incorporate shredded cheese with a pastry blender until mixture resembles coarse peas. Gradually introduce ice water until dough coheres without becoming sticky. Separate into two discs, encase in plastic wrap, and refrigerate for one hour.
2. Submerge dried mushrooms in boiling water for 15-20 minutes. Drain thoroughly and finely mince the rehydrated fungi.
3. Render lard in a cast iron skillet over medium-high heat. Sauté mushrooms, shallots, garlic, and thyme until aromatic. Introduce venison, seasoning with salt and pepper, and cook until meat browns evenly. Transfer mixture to a separate container.
4. Create a roux in the same pan using butter and flour. Pour in stout beer, stock, and half and half, simmering until sauce thickens substantially. Fold meat mixture into gravy and allow to cool slightly.
5. Partition dough into 16 equal portions. Roll each segment into 6-inch circular shapes. Distribute cheese and meat mixture across half of each circle, fold over, and crimp edges securely. Puncture strategic venting slits and apply egg wash.
6. Roast at 425°F for 18-22 minutes until surfaces transform to a rich golden hue and filling becomes effervescent.

Notes

• Adapt Crust for Dietary Needs: Swap wheat flour with gluten-free alternatives like almond or rice flour for celiac or gluten-sensitive individuals without compromising texture.
• Optimize Mushroom Flavor: Use a blend of dried and fresh wild mushrooms to enhance depth and complexity of earthy undertones in the filling.
• Control Meat Moisture: Pat venison dry before cooking to ensure proper browning and prevent excess liquid that could make hand pies soggy.
• Enhance Pastry Flakiness: Chill dough and utensils beforehand to keep butter cold, creating incredibly light and crispy crust layers.

• Prep Time: 1 hour 45 minutes
• Cook Time: 22 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 380
• Sugar: 1 g
• Sodium: 480 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 60 mg