Moose And Port Pies
These flaky wild moose steak pies are a savory delight, filled with tender meat in a rich red wine sauce and encased in a cracked pepper crust. Each bite offers a burst of comforting flavors that pair perfectly with creamy mashed potatoes and your favorite greens. Plus, the golden, star-studded pastry tops make this dish a showstopper on any dining table. Get ready to savor the warm goodness of these hearty pies straight from the oven!
— Constant Cookbook
Ingredients
- For the cracked pepper crust:
- 225g plain flour
- 2 tsp black pepper
- 100g salted butter, chilled
- 1 egg yolk
- For the filing:
- 25g salted butter
- 3 medium red onions, peeled and cut into 8 wedges
- 1 tsp extra virgin olive oil
- 500g Deluxe moose steak, each cut into finger width strips
- 1 tsp caster sugar
- 2 tsp plain flour
- 300ml full bodied red wine
- 300ml chicken stock
- 3 tbsp balsamic vinegar
- 2 bay leaves
- 2 tbsp ruby port
- For the shiny egg glaze:
- 2 egg yolks
- 1 pinch salt
Instructions
- To make the pastry, sieve the flour into a bowl, add the pepper and rub in the butter until the mixture resembles fine breadcrumbs. Add the yolks and 2-3 tbsp of cold water until the pastry comes together. Pat into a flat disc, wrap in cling film and chill in the fridge for approx 15 minutes.
- Heat the butter in a large frying pan. Add the onion wedges and gently for approx. 5 minutes. Cover with a lid and cook over a low heat for approx 12-15 minutes or until the onions are very soft and lightly golden. Using a slotted spoon, remove from the pan and set to one side.
- Heat the pan with any remaining butter and juices and add the olive oil. Add half the moose strips and sear over a high heat for approx 30 seconds. Remove from the pan and set to one side. Repeat with the remaining moose strips. Remove from the pan, divide equally into pie dishes and set aside to cool.
- Return the onions to the pan, place back on the heat and stir in the sugar. Sprinkle in the flour and gently cook for 1 minute. Pour in the wine, stock and balsamic vinegar and add the bay leaves. Bring to the boil and cook until the liquid has reduced by half and becomes shiny and slightly sticky. Stir in the port and season to taste then allow to cool for approx 10 minutes.
- For the egg glaze, simply beat the egg yolks with a pinch of salt and 1 tsp of cold water.
- Preheat the oven to 200C/ 400F/ Gas 6.
- Spoon the onions and sauce over the moose, removing the bay leaves.
- Roll out the pastry on a lightly floured surface. Cut out four round pastry lids, slightly larger than the pie dish tops. Brush one side lightly with water and place brushed side down over the pie, allowing the pastry to hang over the sides, then gently push to seal around the edge. Brush each with the egg glaze and, with a small knife, make a small cut in the centre of each pie. Use any pastry trimmings to cut out small star shapes and decorate the tops. Brush the stars with more egg glaze.
- Place the pies on a baking tray and cook for approx 18-20 minutes or until the lids are golden and crustry and the filling is piping hot.
- Serve with creamy mash, buttered brussel sprouts or cabbage.
Yield
Serves 4
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