Venison Mushroom Stout Hand Pies

Flaky, savory, and utterly delicious, Venison Mushroom Stout Hand Pies are the perfect treat for any occasion. These hand pies combine seasoned ground venison with wild mushrooms and a rich stout beer gravy, all wrapped in a buttery Irish cheddar crust. Whether it’s game day, a picnic, or just a cozy night in, these hand pies will impress your guests and satisfy your cravings.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of venison, wild mushrooms, and stout creates a rich and savory filling that bursts with flavor.
• Easy to Make: With simple ingredients and straightforward instructions, anyone can master this hand pie recipe.
• Perfect for Any Occasion: From appetizers at a party to a hearty snack during movie night, these hand pies fit right in.
• Customizable Filling: Feel free to experiment with different meats or add more veggies to suit your taste.
• Freezer Friendly: Make a large batch and freeze them for quick meals later on.

Tools and Preparation

To create these delightful hand pies, you’ll need some essential tools. Having the right equipment makes the process smoother and ensures great results.

Essential Tools and Equipment

• cast iron skillet
• mixing bowls
• pastry blender
• rolling pin
• baking sheet
• parchment paper

Importance of Each Tool

• Cast Iron Skillet: Provides even heat distribution for cooking the filling perfectly.
• Pastry Blender: Helps incorporate butter into flour quickly, ensuring a flaky crust.

Ingredients

Flaky hand pies filled with seasoned ground venison, wild mushrooms, and rich stout beer gravy, wrapped in a buttery Irish cheddar crust.

For the Filling

• 1/2 pound ground venison (or elk, moose, antelope)
• 1 tablespoon lard or other cooking fat
• 1 ounce dried wild mushrooms (about 1 cup)
• 1/2 cup finely chopped shallots
• 1 tablespoon fresh thyme, finely chopped
• 1 teaspoon minced garlic
• 2 tablespoons salted butter
• 2 tablespoons all-purpose flour
• 1/2 cup stout beer
• 1/2 cup stock (wild game or beef)
• 2 tablespoons half and half

For the Crust

• 1 cup Irish cheddar, grated (about 3.5 oz)
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups all-purpose flour
• 3/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/2 cup cold salted butter, cut into 1/2-inch pieces
• 1 cup Irish cheddar, grated (about 3.5 oz)
• 1/2 cup + 1 tablespoon ice water

For Egg Wash

• 1 medium egg
• 1 tablespoon cold water

For Garnish

• 2 tablespoons fresh parsley, finely chopped

How to Make Venison Mushroom Stout Hand Pies

Step 1: Prepare the Dough

Mix flour, sugar, and salt in a medium bowl. Work in cold butter pieces with your fingers until flattened. Blend in shredded cheese using a pastry blender until pea-sized. Gradually add ice water until the dough comes together without being sticky. Form into two discs, wrap them up, and chill for one hour.

Step 2: Rehydrate the Mushrooms

Rehydrate dried mushrooms by soaking them in 1½ cups of boiling water for 15-20 minutes. Drain them well and finely chop.

Step 3: Cook the Filling

Heat lard in a cast iron skillet over medium-high heat. Add mushrooms, shallots, garlic, and thyme; cook until fragrant. Incorporate ground venison along with salt and pepper; cook until browned. Remove this mixture from the skillet and set aside.

Step 4: Make the Gravy

In the same skillet used for cooking the filling, create a roux by melting butter and whisking in flour. Gradually add stout beer, stock, and half-and-half while stirring constantly until thickened. Combine this sauce with the meat mixture and allow it to cool slightly.

Step 5: Assemble Hand Pies

Divide the chilled dough into sixteen equal balls. Roll each ball into six-inch circles. Place a spoonful of cheese and meat mixture onto one half of each circle. Fold over to create a pocket; crimp edges securely using fingers or a fork. Cut vents on top of each pie; brush with egg wash.

Step 6: Bake

Preheat your oven to 425°F (220°C). Place your prepared hand pies on a baking sheet lined with parchment paper. Bake for about 18-22 minutes or until they turn golden brown and bubbly.

Now you’re ready to enjoy these delightful Venison Mushroom Stout Hand Pies!

How to Serve Venison Mushroom Stout Hand Pies

Serving Venison Mushroom Stout Hand Pies can elevate any meal with their rich flavors and flaky crust. They are versatile and pair well with various sides and drinks, making them perfect for gatherings or a cozy dinner at home.

Pair with Dips

• Mustard Dip: A tangy mustard dip complements the savory flavors of the hand pies beautifully.
• Garlic Aioli: This creamy garlic sauce adds a delicious twist and enhances the overall taste experience.

Add a Fresh Salad

• Mixed Greens Salad: A light salad with mixed greens, cherry tomatoes, and a vinaigrette balances the richness of the hand pies.
• Caesar Salad: The crisp romaine and creamy dressing make for a satisfying side that contrasts nicely with the hand pies.

Serve with Soup

• Creamy Tomato Soup: This classic pairing offers a comforting contrast to the savory hand pies, perfect for chilly evenings.
• Mushroom Bisque: A rich mushroom bisque can echo the filling and add depth to your meal.

How to Perfect Venison Mushroom Stout Hand Pies

Achieving the perfect Venison Mushroom Stout Hand Pies requires attention to detail in both preparation and baking. Here are some tips to ensure they turn out delicious every time.

• Chill the Dough: Keeping your dough chilled will help create flaky layers in your crust.
• Use Fresh Ingredients: Opt for fresh herbs and quality venison for the best flavor in your filling.
• Don’t Overfill: Avoid overfilling your hand pies to prevent them from bursting during baking.
• Brush with Egg Wash: Applying an egg wash before baking gives your hand pies a beautiful golden color and shine.
• Cut Steam Vents: Make sure to cut small vents on top of each pie to allow steam to escape while baking.
• Bake Until Golden Brown: Keep an eye on them as they bake; remove from the oven once they are golden brown for the best texture.

Best Side Dishes for Venison Mushroom Stout Hand Pies

Pairing side dishes with your hand pies can enhance your meal’s overall appeal. Here are some great options to consider:

1. Garlic Mashed Potatoes: Creamy mashed potatoes infused with garlic provide comfort alongside savory flavors.
2. Roasted Vegetables: Seasonal veggies roasted until tender add both color and nutrition to your plate.
3. Coleslaw: A crunchy coleslaw adds a refreshing contrast, balancing the richness of the hand pies.
4. Crispy Brussels Sprouts: Roasted or sautéed Brussels sprouts offer a delightful crunch that pairs well with venison.
5. Sweet Potato Fries: Their natural sweetness provides an excellent counterpoint to the savory filling of the hand pies.
6. Cornbread Muffins: Soft and slightly sweet cornbread muffins complement hearty meals perfectly.

Common Mistakes to Avoid

Avoiding common pitfalls will help you create the best Venison Mushroom Stout Hand Pies. Here are some mistakes to watch out for:

• Overworking the dough: Kneading or mixing the dough too much can make it tough. Handle the dough gently and just until it comes together for a flaky crust.

• Ignoring ingredient temperatures: Using warm butter or water can affect the texture. Ensure your butter is cold and your water is icy to achieve the perfect pastry.

• Skipping the chill time: Not chilling the dough before rolling can lead to shrinkage during baking. Always refrigerate your dough for at least an hour to maintain its shape.

• Not seasoning enough: Under-seasoning the filling can result in bland hand pies. Taste your venison mixture before assembling and adjust salt and pepper as needed.

• Forgetting steam vents: Failing to cut vents in the pastry may cause them to burst during baking. Always remember to create slits for steam to escape, ensuring even cooking.

Storage & Reheating Instructions

Refrigerator Storage

• Store baked hand pies in an airtight container.
• They will stay fresh for up to 3 days in the fridge.
• For best results, place parchment paper between layers of pies to prevent sticking.

Freezing Venison Mushroom Stout Hand Pies

• Freeze unbaked hand pies on a baking sheet until solid, then transfer them to a freezer-safe container.
• They can be frozen for up to 3 months.
• Label containers with dates for easy tracking.

Reheating Venison Mushroom Stout Hand Pies

• Oven: Preheat oven to 350°F (175°C) and bake for about 10-15 minutes until heated through and crispy.
• Microwave: Heat on medium power for about 1-2 minutes. Note that this may result in a softer crust.
• Stovetop: Place in a skillet over low heat, cover, and warm for about 5-7 minutes, flipping halfway through.

Frequently Asked Questions

Can I use different meats in Venison Mushroom Stout Hand Pies?

Yes, you can substitute ground elk, moose, or antelope if venison isn’t available. Each meat will bring its own unique flavor.

How do I make my own stout beer gravy?

To create stout beer gravy, use a roux made from butter and flour, then slowly whisk in stout beer and stock until thickened. This adds depth to your filling.

Can I customize the filling of my hand pies?

Absolutely! Feel free to add other ingredients like spinach or different cheeses based on your preferences. The recipe is versatile!

How do I ensure my Venison Mushroom Stout Hand Pies are crispy?

For crispy hand pies, make sure your pastry is cold when you bake it and avoid overcrowding on the baking sheet.

What side dishes pair well with these hand pies?

Serve with a fresh salad or roasted vegetables for a balanced meal. They also go great with dipping sauces like mustard or aioli.

Final Thoughts

Venison Mushroom Stout Hand Pies are not only delicious but also versatile. You can customize fillings based on what you have on hand or personal tastes. The flaky crust combined with rich flavors makes these hand pies a delightful treat perfect for any occasion. Try making them today!