Scottish Venison Pie

[Ætheling]

Definitely will do again. Good cold weather food even if today was just kind of cool.


Sent from my iPhone using Tapatalk

[ThisLadyHunts]

You made a puff pastry? From scratch?!! Very impressed. Plan to give this a try.

[gwellstx]

Tagged for later. Looks amazing.


Sent from my iPhone using Tapatalk

[IowaHunter]

That looks amazing! I’m trying it next weekend.

One of my wife’s end of life trips was to Scotland. When we got to the rental on the first night, I ran off and bought twelve meat pies to test for dinner.

[Ætheling]

You made a puff pastry? From scratch?!! Very impressed. Plan to give this a try.

Yeah it was much easier than my brain had made it out to be and obviously way better than store bought. Hard to underbake it as when it puffs up you can see the layers separate and rise from the pie. If it’s sitting fat and high its g2g.


Sent from my iPhone using Tapatalk

[Ætheling]

Scottish Venison Pie

That looks amazing! I’m trying it next weekend.

One of my wife’s end of life trips was to Scotland. When we got to the rental on the first night, I ran off and bought twelve meat pies to test for dinner.

Beautiful country. I was blessed to live in Aberdeen from ages 8-12 then London to 16 then back to Texas. I still make beer battered fish n chips most Saturdays drowned in salt and malt vinegar.


Sent from my iPhone using Tapatalk

[jshouse]

What makes it ‘Scottish’? The measurements in metric?

lmao one of the funniest lines issued around here in a long time. yall give this man some credit here...

and the pie looks awesome, thumb up

[Quackerbox]

What makes it ‘Scottish’? The measurements in metric?

cause that stove top needs a scotchbright pad?

[Ætheling]

cause that stove top needs a scotchbright pad?

Haha, my wife cleaned the heck out of the house yesterday morning. She was not happy. Flour, grease, pots and pans errywhere.

[Gunnyart]

Yes please!!!

[Scotsman 1]

They look and I bet taste awesome. We were frying at the lease this weekend. I brought out the malt vinegar for the chips, They couldn't get enough of it.

Glad you spent some your childhood in my Hometown. My wife makes sausage rolls and they are always first to disappear at any party.

[Ætheling]

They look and I bet taste awesome. We were frying at the lease this weekend. I brought out the malt vinegar for the chips, They couldn't get enough of it.

Glad you spent some your childhood in my Hometown. My wife makes sausage rolls and they are always first to disappear at any party.

Nice. My mothers side of the family is English (London ) so it was nice we got to see the northern reaches of the British Isles. We alway had haddock in Scottish chippers and Cod in English ones. I prefer the haddock but can never find. Kroger sells bags of vacuum sealed pollock though which is very similar to haddock and is what I use.


Does your wife make butteries? I think Ill make some me for Christmas this year. Absolutely love them.


Sent from my iPhone using Tapatalk

[BlackHogDown]

Looks great! I'm going to do something similar with dove tonight. Going to add some red wine so maybe a bit more like bourguignon

I still make beer battered fish n chips most Saturdays drowned in salt and malt vinegar.

Care to share your recipe? I've made a couple variations found online but would rather try something more authentic.

[Ætheling]

Scottish Venison Pie

Looks great! I'm going to do something similar with dove tonight. Going to add some red wine so maybe a bit more like bourguignon



Care to share your recipe? I've made a couple variations found online but would rather try something more authentic.

1 cup flour
1 tsp baking powder
1tsp pepper
1 tsp salt (still need to salt the fish after frying)
3/4 of a dark beer ish. I use Shiner room temp


Mix dry ingredients real well with a whisk before adding beer. Batter should be a fair bit thinner than pancake batter but not so thin it doesn’t stick. It doesn’t require much batter and the thinner batter will get crispy. Thick batter will be like cake. You can always throw a tbsp of flour back in to thicken it up if you go too thin. Let stand for 30 min before using.

Move finished fish to rack to stay crispy. Serve on butcher paper.

For chips the steak cut fries are the closest you can get for size/shape.


Peanut oil is obviously king.





Sent from my iPhone using Tapatalk

[Texas Grown]

You need to make a thread on this in the recipe forum! I'd love to be able to come back to it for reference. Those meat pies look awesome!