🍽️ Mini Venison Pastries

Name: Mini Venison Pastries
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g venison shoulder; 1 shallot; 2 garlic cloves; 2 tbsp vegetable oil; 1 tbsp chopped rosemary; 1 tbsp chopped thyme; 150 ml dry red wine; 200 ml game broth; butter (for the molds); 2 sheets puff pastry (from the refrigerated section); flour (for the work surface); 1 egg yolk

590 kcal · 30 min · 4 servings

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Ingredients

500 g venison shoulder
1 shallot
2 garlic cloves
2 tbsp vegetable oil
1 tbsp chopped rosemary
1 tbsp chopped thyme
150 ml dry red wine
200 ml game broth
butter (for the molds)
2 sheets puff pastry (from the refrigerated section)
flour (for the work surface)
1 egg yolk

Instructions

1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. Rinse the venison under cold water and pat it dry with kitchen paper.
3. Remove all sinews and visible fat from the meat.
4. Cut the meat into small, even cubes.
5. Peel the shallot and the garlic.
6. Dice the shallot and garlic very finely.
7. Heat the oil in a large pan.
8. Fry the meat cubes in it for 3 to 5 minutes over high heat.
9. Add the diced shallot, garlic, rosemary, and thyme to the pan.
10. Deglaze the mixture with the red wine.
11. Pour in the meat broth.
12. Simmer the filling for 20 to 25 minutes over medium heat until it thickens.
13. Grease the muffin tins generously with butter.
14. Dust a work surface with flour.
15. Roll out the first sheet of puff pastry on the floured surface.
16. Cut out 6 circles with a diameter of 11 centimeters.
17. Place the pastry circles into the prepared muffin tins.
18. Distribute the cooled venison ragout evenly onto the pastry in the tins.
19. Dust the work surface with flour again.
20. Roll out the second sheet of puff pastry.
21. Cut out 6 circles with a diameter of 6 centimeters.
22. Place these small pastry circles on top of the filled pastries as lids.
23. Cut out 12 small leaf shapes from the remaining pastry scraps.
24. Decorate each pastry with two of these pastry leaves.
25. Whisk the egg yolk and brush the pastries with it.
26. Bake the pastries in the preheated oven for 25 to 30 minutes until golden yellow.
27. Carefully remove the pastries from the tins.
28. Serve the tarts on plates.

Nutrition per serving

kcal: 590
Protein: 22 g · Fett/Fat: 41 g · Carbs: 30 g