Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate
  • Record is Archived

    This article is now archived and is closed to further replies.

    Lois Parker
    Lois Parker

    Venison, Ale and Mushroom Pie (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    I based this recipe on one from  UKTV Food.  This pie has a crisp golden pastry and succulent rich filling.  Pureed beans and onion thicken the sauce.  If you don't want to puree them just add them to the rest of the ingredients at the start of the slow cooking stage.

    Serves 6-8

    Celiac.com Sponsor (A12):
    Venison, Ale and Mushroom Pie (Gluten-Free)Ingredients:
    1 pack diced venison (c340g)
    1 pack mushrooms (c 200g)  I used chestnut
    1 bottle beer - I used Nick Stafford's Hambleton Ales GFA Gluten and Wheat Free Ale
    2 onions - chopped
    2 carrots- diced
    3 cloves garlic - squashed
    vegetable oil
    1 tsp. fresh thyme leaves or 1/4 tsp. dried
    stock / water - I used chicken as I always have that available in the freezer.
    1 small can beans -  cannellini / borlotti or gluten-free baked beans
    1 tbsp. tomato paste
    pepper

    Pastry:
    500 g gluten-free flour (40% urid (lentil), 40% tapioca, 20% cornmeal)
    250 butter
    water to bind
    egg wash for pastry top if wanted (an egg beaten with a little water, brushed on to pastry before cooking).

    Directions:
    Trim any cartilage from the venison pieces. Dry with paper towel.  This will make it spit less when you fry it.

    Cover the bottom of your pan with a thin layer of oil.  Place individual pieces of meat in this oil when hot and allow to brown.  Don't over-crowd the pan; you may need to do it in two batches.  When the meat is brown set aside in another dish.

    Put the onion and whole squashed garlic cloves in the pan and cook slowly until translucent.  Add extra oil if needed. Remove from the pan.

    Cook the carrots and mushrooms for two or three minutes then add the meat back to the pan.  Add the stock, ale, thyme, tomato paste and pepper, and also salt if you want to.  The liquid should cover the meat. Put the lid on and simmer gently for 1.5 hours, checking the levels of the liquid every half hour or so.  If it is getting dry add some water.

    Meanwhile, put the cooked onions, garlic and the can of un-drained beans in a blender and puree. This will form the thickened gravy for the pie. You can leave the onions and beans un-pureed if you prefer.

    When the meat and vegetables have cooked for the hour and a half, add the bean and onion puree.    Check for seasoning.  Cook for a few minutes, stirring, until the gravy is the texture you like.  This stew is now ready to be eaten by itself, frozen for another occasion, or used as the pie filling.  Leave to cool before making the pie.

    To make the pastry: cut the butter into the flour either by hand or in the food processor.  Add water a little at a time until the dough coheres in a slightly claggy ball.  Wrap in cling film and set aside for at least fifteen minutes for the flours to absorb the water.  If you make it ahead of time, keep it in the fridge but allow it to come to room temperature before rolling out or it will be too stiff to work.

    Roll pastry out on a floured board to fit your pie dish or dishes.  This recipe is enough for two 1 pint /  half liter pie dishes.  If you aren't sure of the fit of your dishes, measure how much stew you have and see how that much water fits into your dish.  Place a layer of pastry in the bottom of the dish and put the cooled filling in.  Dampen the top edge of the pastry and place on the top layer of pastry.  Crimp or fork the edges together.  Brush egg wash on if you want a deeper golden and shiny pastry.  Bake for 35 minutes at 170C until pastry is golden brown.

    Left over pastry can be made into jam tarts, or rolled out and frozen between greaseproof paper sheets until wanted.



    User Feedback

    Recommended Comments

    There are no comments to display.



    Guest
    This is now closed for further comments

  • Get Celiac.com Updates:
    Help Celiac.com:
    Donate
  • About Me

    Lois Parker

    Avid baker before realized exquisitely gluten sensitive. Now working to help people bring back the bliss to their eating through baking, teaching, writing and campaigning.


  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Related Articles

    Scott Adams
    This recipe comes to us from Valerie Wells. My best chicken jambalaya, yet. Jambalaya making is an art. In the little town of Gonzales, Louisiana, "Jambalaya Capital of the World" where I grew up, the locals work all their lives to perfect their own jambalaya recipe(s). These recipes are closely guarded family secrets. Theres a cook-off every summer at the "Jambalaya Festival." The winner is crowned Jambalaya King or Queen for the year and is privileged to be the official jambalaya cook for all the towns official functions. Ive been working on my own recipe for about ... well never mind how long!
    I hope youll enjoy my latest version of chicken jambalaya. It will likely be my favorite for a while. I love it for its flavor and simplicity. The dark thigh meat browns nicely &amp...


    Scott Adams
    One more holiday breakfast casserole...awesome and easy. It can be baked right away or sit in the fridge overnight.
    This recipe comes to us from Joan Harrington.
    Ingredients:

    Six cups frozen hash browns Two cups diced ham or sausage Four green onions, chopped, or dried onion One-half green pepper, diced Two cups cheddar cheese, grated
    Directions:
    Layer this in the bottom of a greased 9"x13" pan, and pour this mixture over the top:
    Six eggs One quarter cup milk One quarter cup gluten-free sour cream Sprinkle with salt and pepper.
    Bake uncovered at 400F degrees for 45-55 minutes or until brown.


    Jefferson Adams
    I’ve made mashed potatoes countless times, but it wasn’t until I started baking the potatoes instead of boiling them that they came out like I hoped. Baking is great for sweet potatoes; it helps retain their gorgeous color. The touch of chipotle adds an unexpected kick, you could even add a teaspoon or so of adobo sauce for a little extra heat.
    Ingredients:
    4 large sweet potatoes, scrubbed and pierced with a fork
    1 whole chipotle pepper in adobo sauce, chopped
    ¼ cup brown sugar
    2 tablespoons room-temperature butter
    ¼ cup heavy cream
    ½ teaspoon salt
    Directions:
    Preheat oven to 375°F.
    Bake potatoes for 1 hour or until soft when pierced with a knife. Remove from the oven and let cool.
    Scoop out the insides into a large bowl. Add chipotle pepper, brown ...


    Jefferson Adams
    Celiac.com 10/01/2013 - When I want the joys of barbecued pork, but don't have the time or the inclination to labor too long, or to hard, I whip up these little puppies.
    Just cube some pork tenderloin, or some thick pork chops, skewer, and mop with you favorite gluten-free barbecue sauce.
    If you have a little extra time, you can make extra sauce and marinate before grilling. Serve with baked beans, greens, and rice for a quick, southern-style barbecue fix.
    Ingredients:
    1 pound pork loin or pork tenderloin, cubed 1½ cups prepared yellow or brown mustard ½ cup cider vinegar ¼ cup balsamic vinegar ½ cup brown sugar 2 tablespoons butter 1½ tablespoon Worcestershire sauce 1 tablespoon lemon juice 1 tab...


  • Recent Activity

    1. - CatherineWang replied to B1rdL0ver's topic in Related Issues & Disorders
      40

      Dealing with constant nausea and just feeling awful.

    2. - cristiana replied to BunnyBrown's topic in Related Issues & Disorders
      3

      Recently had my esophagus dilated

    3. - cristiana replied to twe0708's topic in Post Diagnosis, Recovery & Treatment of Celiac Disease
      54

      How Long Do Celiac Patients Live?

    4. - Exchange Students replied to Exchange Students's topic in Parents, Friends and Loved Ones of Celiacs
      2

      Exchange Students who are celiac in need of host

    5. - Scott Adams replied to Exchange Students's topic in Parents, Friends and Loved Ones of Celiacs
      2

      Exchange Students who are celiac in need of host


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,154
    • Most Online (within 30 mins)
      7,748

    Ohwowitsgluten
    Newest Member
    Ohwowitsgluten
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Popular Now

    • Sunflowers06
      6
    • Momkaren
      10
    • Elizabeth M Blair
      5
    • B1rdL0ver
    • twe0708
      54
  • Popular Articles

    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
    • Scott Adams
  • Upcoming Events

×
×
  • Create New...