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Pastai Cig Carw (Venison Pie)

Pastai Cig Carw (Venison Pie) is a classic Cymric (Welsh) recipe for a traditional pie of venison meat mixed with mushrooms and button onions cooked in port wine and ale that's topped with pastry and oven baked before serving. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Venison Pie (Pastai Cig Carw).

prep time

20 minutes

cook time

155 minutes

Total Time:

175 minutes

Serves:

6–8

Rating:

Tags : Game Recipes Vegetable Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

700g o gig carw
6 llw y fwrdd o flawd
225g o fadarch (gwyllt os yn bosib) wedi tafellu
225g o nionod botwm (wedi eu plicio)
2 lwy de o berlysiau cymysg
300ml o wîn port (neu wîn coch Rhône)
600ml o gwrw neu stout
pupur a halen at fals
450g o does crwst pwff
olew i ffrio
1 ŵy wedi ei guro gyda 2 lwy fwrdd o lefrith

Dull:

Rhoddwch y cig carw mewn powlen, tywalltwch y gwîn a'r cwrw am ei ben a gadwch o'r neilltu i fwydo am awr. Ar ol hanner awr, gwasgarwch y perlysiau am ben y cig a trowch y cyfan i gymysgun dda). Pan mae'r awr drosodd tynnwchy cig o'r hylif (cadwch yr hylif) a darniwch yn giwbiau tua 2cm o faint. Rholiwch y cig yn y blawd i orchuddio'r darnau yna cynheswch yr olew mewn padell a defnydiwch i ffrio'r cig nes wedi brownio'n dda. Ychwanegwch y madarch a'r nionod i'r badell a ffriwch am tua 3 munud, gan droi'n aml. Arlwyswch y sudd gwîn a chwrw i'r badell a dewch a'r cyfan i ferwi cyn tynnu oddi ar y gwres cyn ei arllwys i lestr pobi. Trosglwyddwch i bobty wedi ei gyn-gynhesu i 200°C a chraswch am 90 munud. Tynnwch y ddesgil o'r popty a gadewch o'r neilltu i oeri gyn rholio'r crwst pwff allan a'i ddenfyddio i orchuddio pen y bastai. Brwsiwch gyda'r cymysgfa ŵy yna dychwelwch i'r popty a craswch am tua 25 munud, neu nes fod y crwst yn euraidd. Gweinwch yn boeth.

English Translation

Ingredients:

700g venison
6 tbsp plain flour
225g mushrooms (preferably wild), sliced
225g button onions, peeled
2 tsp mixed herbs
300ml port wine (or red Rhône)
600ml ale or stout
salt and freshly-ground black pepper, to taste
450g puff pastry
oil for frying
1 egg, beaten with 2 tbsp milk

Method:

Place the venison in a bowl and pour the wine and ale over the top then set aside to marinate for 1 hour. After half an hour scatter the herbs over the top and turn to mix thoroughly.

When the meat has marinated remove the meat (but reserve the liquid) and slice into cubes about 2cm in size. Roll the meat pieces in the flour to coat then heat the oil in a pan and use to fry the meat until well browned all over. Add the mushrooms and onions at this point and fry for 3 minutes more, turning frequently.

Pour the ale and wine mixture into the pan and bring to a boil, before taking off the heat and pouring in to a baking dish. Transfer to an oven pre-heated to 200°C and bake for 90 minutes.

At the end of this time, remove the dish from the oven and set aside to cool before rolling out the puff pastry and using it to cover the dish. Brush the top of the pastry with the egg mix then return to the oven and bake for about 25 minutes more, or until the pastry is golden. Serve hot.