Being sunday, and being a good day for a comfort style meal, I decided to have a go at Tandy’s Venison Pie. I used beef as I’m not mad on Venison.
Changes I made: I didn’t have juniper berries or dried peaches, or venison, or for that matter fresh thyme. But I did have dates, beef and mixed herbs. I also cooked it a little longer than the 25 minutes and put it in one dish as opposed to ramekins, which I also didn’t have!!!!!
Here it is before cooking:

Here it is after cooking:

Here it is plated ….
Oooops, ate it tooooooooooooooooooooooooooooo quickly, no time for photos.
And did we enjoy it! Hell yes!
When I make this again, I will double up the meaty bit. We like lashings of delicious sauce and a mound of meat in our house. But flavour wise, it was excellent.
Yummy! looks really delicious
LikeLike
it certainly was 🙂
LikeLike
I love the adaptations you made, it looks yum 🙂
LikeLike
it really was lovely. 🙂
LikeLike
I wouldn’t have had any buttermilk either. I have NEVER had any buttermilk. I wouldn’t even begin to know where to look for it 🙂
LikeLike
Well done 🙂
*Hugs*
LikeLike
Sounds like a great modification to Tandy’s recipe. 😉
LikeLike
LOL, the more I think about this, the more I have to agree. I should edit my post and put a disclaimer, and rather say Tandy inspired me! 🙂
LikeLike
Hehehe…you do know that is your own recipe now?
Tandy wouldn’t recognise it. 🙂
LikeLike
LOL! good point 🙂
LikeLike
Looks delish! Venison is not really my choice of meat.
LikeLike
Time for a new post, twolips. 😉
LikeLike
was very tasty 🙂
LikeLike