Pulled venison skillet pie with savoury crumble
4 to 6
Easy
15 minutes
25 minutes
A no-pastry pie with a golden Parmesan and lemon crumble over pulled venison and seared mushrooms. Rich, rustic and on the table in 40 minutes.
Ingredients
Method
- 120 g cake flour
- 105 g butter
- 20 g Parmesan, grated
- 2 g thyme
- 1 lemon, zested
- sea salt, to taste
- freshly ground black pepper, to taste
- 2 T olive oil
- 250 g pack Woolworths sliced portabellini mushrooms
- 150 g pack Woolworths shimeji mushrooms
- 600 g pack Woolworths free-range parcooked pulled venison
Method
Ingredients
1. Preheat the oven to 180°C. In a large bowl, mix the flour and 80 g together using your fingertips until it resembles coarse sand. Add the Parmesan, thyme and lemon zest and seasoning.
2. Heat the olive oil and remaining butter in a non-stick pan over a high heat. Sear the mushrooms in batches, seasoning them as you toss them in the pan.
3. Grease a medium-sized cast-iron pan with cooking spray. Fill the pan with the pulled venison. Scoop the coarse crumbs on top, followed by the mushrooms. Add a final sprinkle of crumb and bake for 10–12 minutes, or until golden brown.
Find more venison recipes here
Recipe and production: Marcelle van Rooyen
Food assistant: Chevonne Fourie
Photography: Shavan Rahim
Videography: Romy Wilson
Woolworths Free Range Parcooked Pulled Venison is made with shredded free range venison in a bold and smoky bacon and red wine gravy. Ready in minutes — simply heat on the stove or microwave — it's the ultimate shortcut to three showstopping pies, from bite-sized mini pies to a golden lattice deep dish. Choose Woolworths Free Range Parcooked Pulled Venison for comfort food that goes the distance.
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