22 Apr Sun 2018
Venison Pie Recipe©
Venison Pie Recipe©
By Arlene Wright-Correll
Crust:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt
Filling:
1 pound ground venison
1 tablespoon crushed fennel seed
1 teaspoon salt
2 teaspoons red pepper flakes
1/4 teaspoon black pepper
1 large tomato, chopped
1 bell pepper, chopped
1 cup grated mozzarella cheese
1 cup grated provolone cheese
Egg wash (1 egg beaten with a little water)
1 egg, beaten
Sesame seeds
To make dough:
In large bowl, whisk together water, yeast and honey. Let sit for 5 minutes, or until foamy. Stir in olive oil.
In separate bowl, mix together flour and salt. Add half to yeast mixture and stir to combine. Continue adding remaining flour until most is incorporated. Turn out onto floured surface and knead in remaining flour. Knead for an additional 5 minutes, or until dough is smooth and tacky.
Place dough in oiled bowl, turning to coat. Cover with plastic wrap and set aside to rise for about 1 1/2 hours.
To make filling:
Brown meat in large skillet with fennel seed, salt, red pepper flakes and black pepper. Set aside to cool.
Line two baking sheets with parchment paper and set aside.
To assemble: Punch down dough and divide in half.
On floured surface, roll out each half to approximately 1?4-inch thickness in 10-by-14-inch rectangle.
Transfer dough to prepared baking sheets. Spread half the meat on each, leaving 1-inch border.
Top each with half the tomato, half the bell pepper and half the cheeses. Brush egg wash on long side of dough, farthest from you.
Beginning with long side closest to you, roll up stromboli and tuck end under to seal.
Cover lightly with tea towel and let rise for 20 to 30 minutes.
Heat oven to 350°F.
Brush each top with beaten egg and sprinkle with sesame seeds. Bake for 30 to 40 minutes, or until golden brown. Allow to cool for 5 to 10 minutes before slicing.
Yields 2 Venison Pie rolls, serves 12.
“Tread the earth lightly …and may the Creative Force always be with you.
Arlene Wright-Correll