Do this hearty wild sport pie recipe this fall or winter. The pie is stuffed with chunks of tender venison shoulder, root greens, juicy mushrooms, and caramelized shallots, all tied collectively in a wealthy, darkish crimson wine sauce. It’s topped with a crispy, buttery puff pastry, crusted with cheddar cheese.

Browning the venison, mushrooms, and shallots could be time-consuming, however is the trick to getting as a lot taste as potential.

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