Venison Mushroom and Herbed Cheese Puff Pies | Best Holiday Venison Recipe
🦌✨ Venison Mushroom and Herbed Cheese Puff Pies | Best Holiday Venison Recipe ✨🦌
Welcome to Outdoor Indoor Texan! In this video, we're diving into Stuffed Puff Pastry Pies: Venison Mushroom and Herbed Cheese Puff Pies – the perfect addition to your holiday menu!
These Venison Puff Pies are the best for parties. They can be stacked on a platter and left out for guests, and thanks to their portable shape, guests can hold the pies stay mobile. You can also serve these plated at dinner time with a dipping sauce or smothered in gravy.
In this recipe, I walk y'all through how to cook down the mushrooms combining them with butter and herbs. We then walk through how to work with puff pastry and stuff, and then form your pies. Things finish up with a quick view of the venison puff pastry pies split open, and my two cents on taste test. Follow along and let me know what you think in the comments!
📝 Ingredients:
1-2 lbs. Cubed Venison Meat (roast, backstrap, tenderloin, etc)
4 Sheets of Puff Pastry Dough
2 Boxes of Boursin Garlic and Herbs Cheese (you can sub 2 blocks of cream cheese mixed with garlic and herbs like Italian Seasoning)
1 Egg Beaten
1 lb. Sliced Mushrooms (shitake, Oyster, Baby Bell, etc.)
4 Tbsp. Salted Butter
1 Tbsp. Chopped Fresh Thyme
2 tsp. Minced Garlic
1 tsp. Garlic Powder
1 Large Shallot Diced
Salt and Pepper to Taste
Olive Oil 1-2 Tbsp.
Supplies:
High Walled Pot
Baking Sheet(s)
Wooden Spoon
Working Oven and Stovetop
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-Drew
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