Venison Bredie
Venison Bredie is a traditional Scottish recipe for a classic pasty-like hand pie with a filling of venison mince, onion, mustard powder and beef stock. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Venison Bredie.
prep time
30 minutes
cook time
55 minutes
Total Time:
85 minutes
Serves:
4
Rating: 
Tags : Game RecipesVenison RecipesBaking RecipesScottish Recipes
Most people know about the Forfar Bredie, a beef mince based pastie or hand pie. However, the venison equivalent tends to be less well known; but is equally as delicious and is typically cheaper to make.
Ingredients:
500g Lean Venison Mince
1 Medium Onion, finely chopped
40g Butter
1 egg, Beaten
Salt and freshly-ground Black Pepper, to taste
1 tsp Mustard Powder
3 tbsp Beef Stock or game stock
2 x 375g (pre-rolled) sheets of pastry (shortcrust or puff)
Method:
Pre-heat your oven to 180°C (160°C fan/355°F). Line a baking tray with parchment, then sit this in the warming oven to heap up.
Combine the venison mince, onion, butter, mustard powder and stock in a mixing bowl. Use your hands to thoroughly mix everything together. Season everything well (you will need more than you think). Set the filling mixture to one side.
Take the ready-made pastry and lay both sheets out on a lightly-floured work surface. If needed roll it out gently until 4-5mm thick. Using a sharp knife cut each sheet in half then trim the four pieces into rough ovals.
Working with one pastry oval at a time set 1/4 of the filling mixture in the centre of one side of the pastry. Beat the egg and use a pastry brush to spread it along the top edge of the oval. Fold the pastry over to enclose the pastry. Seal the two edges of the pastry closed with the tines of a fork.
Cut a small hole in the top of your Bridie to allow steam to escape during the cooking process. Use your egg wash to cover the top and bottom of your bridie (you can carefully flip it over with a fish slice or just prop it up on end to do both sides) and place to one side.
Repeat this process for all the remaining pastry and filling to make three more Bridies.
Carefully remove the warmed baking tray from the oven (use oven gloves). Set the bridies on the baking tray then return to the centre of your pre-heated oven.
Bake for 45-55mins. Keep an eye on the hole at the top to make sure it doesn’t seal over, it’s important to let the steam exit and not build up too much.
Once your Bridies are golden brown they should be ready to serve, but if you think they’re browning too quickly you can lightly place tinfoil over the top and return to the oven.
Serve with mash, neeps and/or skirlie and onion gravy for a traditional Scottish meal.