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Ingredientes
- 2 pound boneless venison, cut in 1 inch cubes, flour, salt and pepper
- 2 c. beef stock
- 1 bay leaf
- 1 tbsp. finely minced parsley
- 12 sm. whole white onions
- 3 c. whipped potatoes
- 1 tbsp. water
- 1 stick butter
- 1 c. red wine
- 1/2 teaspoon crushed dry rosemary
- 24 button mushrooms
- 2 Packages frzn peas, thawed
- 1 egg yolk, lightly beaten
Direcciones
- Dredge venison in flour and sprinkle with salt and pepper. Heat butter in heatproof casserole and quickly brown meat proportionately. Add in stock and wine. Turn up the heat for 2 to 3 min till liquid boils. Lower heat and add in bay leaf, rosemary and parsley.
- Cover and simmer gently for 1 1/2 hrs. Add in mushrooms and onions. Cook till peas are just tender but still crisp. Remove from heat. Stir in 2 Tbsp. of whipped potatoes. Place rest of potatoes on top. Swirl top and brush lightly with the egg yolk, thinned with 1 Tbsp. water. Place under broiler till potatoes are golden.
- NOTE: Instead of the potatoes, pie may be topped with a pastry crust (bake at 450 degrees) or possibly with old fashioned dumplings placed close together and sprinkled with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 10 servings | |
| Calories 307 | |
| Calories from Fat 106 | 35% |
| Total Fat 12.06g | 15% |
| Saturated Fat 6.52g | 26% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 289mg | 12% |
| Potassium 403mg | 12% |
| Total Carbs 21.69g | 6% |
| Dietary Fiber 4.7g | 16% |
| Sugars 6.46g | 4% |
| Protein 24.69g | 40% |
