Game On!

The recipe I submitted to a contest and the reasons why you should make it.

Recently I submitted a recipe to a contest being run by Outdoor Canada Magazine with the one and only Michael Hunter as the judge. The only stipulation was to submit your best wild game recipe for a chance to win.

Even though I have eaten a lot of game meat in my time (I attempt to make reservations at my favourite restaurant, Antler whenever I am in Toronto), I haven’t myself taken a great amount of time to experiment with it in the kitchen. Side note, if you haven’t been to Antler I highly suggest it. Their focus is to showcase seasonal and wild foods that are local to Canada. And to top it off they have homemade pasta - there is nothing better!

After taking a few days to research and considering the health and environmental impacts each source of meat contributes, I finally decided on making a recipe that features venison. To be more specific, Venison Hand Pies with a Blackberry Sauce.

Here are my reasons:

1. Venison has more protein than any other red meat. It is also rich in iron and B vitamins which include B2, B3, B6, and B12. It has an ideal ratio of Omega-3 to Omega-6 fatty acids, making it one of the healthiest sources of good fat.

2. There are many articles, including one from the Washington Post that describe how deer clear the land of every native plant they like to eat “resulting in significantly more bare soil, reduced plant biomass, reduced recruitment of woody species, and relatively fewer native species.” In the UK, venison don’t have a predator which means populations grow to enormous numbers which directly effect the rest of the habitats in the area. When venison populations are carefully kept in check, the areas can get back to homeostasis.

3. The carbon footprint of farmed meats are invariably higher than those for game.

Just a reminder when cooking with venison, always remember quality is important! Wild venison is what you should be looking for. If you can’t find wild venison, the next best thing is grass-fed, organic venison or venison from a regenerative farm.

Besides being good for you and good for the environment, this dish is ABSOLUTELY delicious and is perfect for the cold weather that is coming our way in Canada!

Introducing Venison Hand Pies with a Blackberry Sauce!

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Venison Hand Pies with a Blackberry Sauce

Makes 10 (5” circle cutter)

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INGREDIENTS

PASTRY DOUGH:

• 1 1/2 cups cassava flour

• 1/2 teaspoon salt

• 2/3 cups palm shortening or butter

• 1/2 teaspoon apple cider vinegar

• 1/2 cup cold filtered water

FILLING:

• 700 g venison, cut into 1 cm cubes (make sure they are small enough to fill your hand pies)

• 2 tablespoon olive oil, lard, or butter

• Salt & pepper (omit pepper for AIP)

• 1 medium onion, chopped

• 1 carrot, chopped

• 1 stalk of celery, chopped

• 1 tablespoon crushed juniper berries (omit for AIP)

• 1 spring of rosemary, chopped

• 2 cloves of garlic, minced

• 1 tablespoon lard or butter

• Filtered water

• Poppy seeds (for topping) (omit for AIP)

• 1 egg, beaten (for egg wash topping) (omit for AIP)

DIPPING SAUCE:

• 1/4 cup lard or butter

• 1 tablespoon chopped shallots

• 1 tablespoon chopped garlic

• 2 tablespoons red wine (use red wine vinegar for AIP)

• 2 tablespoons maple syrup

• 1/4 teaspoon salt

• 1 1/2 cups blackberries

• 1/2 teaspoon apple cider vinegar

INSTRUCTIONS

FILLING:

1. Take the venison out of the fridge about 30 minutes before you start cooking to get it to room temperature

2. In a bowl, add the chopped venison and generously season with salt and fresh ground pepper.

3. Heat a large pan on a high heat, add the olive oil and fry your meat for 3 minutes to brown it. Try not to disturb it so it gets a nice crust.

4. Add your chopped onions, carrots, celery, crushed juniper berries, rosemary, garlic and the lard. Give everything a good stir, then pop the lid on the pan and let everything steam for 4 minutes. Then take the lid off and let cook for 5 more minutes, stirring occasionally.

5. Pour in enough water to cover the mixture by an inch. Bring to a boil and then turn the heat down to medium low so that the stew is just simmering.

6. Slow cook for at least 90 minutes with the lid slightly askew, or until the meat falls apart easily. Keep an eye on it as it cooks, and add splashes of water if you think it looks too dry. This step might take as long as 2 hours depending on how big you cut your meat.

7. Once your meat is tender, set aside to cool down.

PASTRY DOUGH

1. In a food processor, pulse cassava flour and salt to combine.

2. Add palm shortening or butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining.

3. Add in apple cider vinegar and cold water. Pulse until a dough forms. Form dough into a 1-inch-thick disk, wrap tightly in plastic, and refrigerate until firm, at least 30 minutes.

DIPPING SAUCE:

1. While you wait for your dough and filling to chill, prepare the sauce.

2. Melt lard in a saucepan over medium heat.

3. Add the shallots and garlic and cook until the shallots are translucent, about 5 minutes.

4. Add the maple syrup, red wine, and salt and let simmer for 10 minutes.

5. When the mixture has reduced by at least half, add the blackberries and cook for an additional 20 minutes or until the berries have completely broken down. Take of the heat and stir in the apple cider vinegar. Let cool for a few minutes

6. In a blender, add the finished sauce and blend until you have a smooth consistency. Set aside.

ASSEMBLY:

1. Preheat your oven to 400 degrees and line a baking sheet with parchment paper and set aside.

2. On a surface floured with cassava flour or between two pieces of parchment, roll the pastry to the thickness of a $1.00 coin. Using a 5” circle cutter, cut out 10 pastry discs. Add about two tablespoons of venison to each disc, laying the filling on one side of the disk.

3. Lift one side (without the filling) and stick it down on the other to create a half circle shape. Use a fork, or two fingers, to crimp the edges firmly shut. Transfer to a plate and place in the fridge for about 30 minutes to firm up the dough.

4. Once firm, transfer the pastries to your lined baking tray and brush with a beaten egg and cover with poppy seeds. Bake for 30 - 35 minutes or until the pastry is golden brown and is firm to the touch. Serve warm with the blackberry dipping sauce and enjoy!

I love to see when people create the recipes I publish. If you make this dish, please take a picture and tag me on instagram @dinewithivana