Wildpie

Name: wildpie
Cook time: 15 min
Total time: 155 min
Yield: 4
Ingredients: 125 g smoked bacon cubes; 500 g deer steak in pieces; 1 tl biscuit and speculaas spices jar of 20 g; 250 g shallots peeled; 100 ml medium dry sherry; 200 ml wild fond pot a 380 ml; 200 g winter carrot in cubes; 1 el fresh thyme container a 15 g; 2 leaves laurel bag; 5 slices buttered puff pastry (frozen), thawed; 1 egg yolk yoked loose (protein is not used)

A tasty recipe. The main course contains the following ingredients: meat, smoked bacon cubes, deer steaks (in pieces), biscuit and gingerbread spices (jar of 20 g), shallots (peeled), medium dry sherry, wild fond (pot a 380 ml), winter carrots (diced) ), fresh thyme (a 15 g container), laurel (sachet), butter puff pastry ((frozen), thawed) and egg (egg yolk loose (protein is not used)).

Ingredients

Kitchen Stuff

individual ovens, greased

Directions

Fry the bacon cubes in a frying pan gently. Season the venison with the chicken spices and salt and (freshly ground) pepper to taste. Scoop the meat through the bacon and bake it all around browning. Halve the shallots. Pour the sherry and fond along the edge of the pan with the meat and pour the shallots and the carrot through. Place the sprigs of thyme and the bay leaves and roast the meat very lightly in 2 hours, possibly on a flame distributor. Then allow the too much moisture to boil over high heat, the meat may be in a small layer of moisture. Allow the meat dish to cool slightly and season to taste with salt and (freshly ground) pepper. Spoon the meat with the vegetables and the rest of the moisture in the oven dishes. Cover the dishes with a slice of dough and press them with a scallop close to the edge. Brush the cover with egg yolk and sprinkle some salt.
Preheat the oven to 200 ° C and fry the wildpies in 20 minutes until golden brown and done.