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Venison pie from RACV Goldfields Resort
Winter comfort food from RACV Goldfields’ new restaurant Three Founders.
Named after the three Creswick brothers John, Charles and Henry, who founded Creswick in 1842, Three Founders incorporates an ambience that complements the town’s history, with a menu that embraces the region and its celebrated food and wine focus.
Head chef Mark Boyd, who has worked in kitchens with Gordon Ramsay and Marco Pierre White, has carefully crafted the Three Founders menu to feature classic favourites using local and seasonal ingredients, and a range of larger dishes that can be shared with family and friends. The menu introduces a signature range of dishes focusing on game meats during winter and seafood in the summer months.
Although game meats are often underrated and undervalued, the experienced chefs at Three Founders have created wholesome and hearty meals perfect for winter featuring venison, quail, kangaroo and rabbit, including their signature dish, the venison pie. Venison makes for a pleasant change from the traditional beef pie; cooked long and slow until tender, this lean meat is full of flavour.
Venison is available from specialty game meat butchers, such as Gamekeepers of Australia. A venison pie is the perfect dish to serve on a cold winter’s night, best accompanied with a glass of Blue Pyrenees Merlot.
Mark Boyd’s venison pie
Prep time: 20 minutes | Cooking time: 90 minutes | Serves: 4 people
- 2 brown onions, diced
- 6 cloves of garlic, finely diced
- 3 red capsicums, diced
- 3 yellow capsicums, diced
- 2-kilogram leg of venison, diced
- 5 sprigs of thyme
- 6 sprigs of flat-leaf parsley, chopped
- 1 packet of puff pastry (chef recommends Pampas puff pastry)
- 1 teaspoon smoked paprika
- 60 grams cornstarch
- 400 millilitres red wine (chef recommends merlot)
- 2 litres beef stock (homemade or readily available at your local supermarket)
- 1 egg yolk
- Olive oil
- On a medium heat, saute the chopped onion, garlic and capsicums in 30 millilitres of olive oil until soft, then remove from the pot.
- In the same pot, caramelise the venison with the sprigs of thyme, deglaze the pot with 300 millilitres of red wine and allow to reduce to a glaze.
- Return the cooked vegetables to the pot and sprinkle in the paprika.
- Add the stock and season with salt and pepper to taste. Cover the pot with greaseproof paper and cook on a low heat until tender (about 1 hour)
- In a small bowl, combine corn starch and 100 millilitres of red wine to form a paste. Add the paste to the pot and cook out to the desired consistency, then add in the chopped parsley.
- Pour the mixture onto a tray lined with greaseproof paper, and allow to cool in the fridge for about 4 hours.
- Once cool, spoon the mixture into ramekins. Cover each ramekin with a puff pastry disc cut to size, allowing for the pastry to wrap the sides of the ramekin.
- Place the pies on a tray, brush the pastry tops with lightly whisked egg yolk, and place on the middle shelf of the oven at 160°C degrees. Cook until the pastry is golden brown (about 20 minutes).
- Serve with your favourite salad or vegetables on the side. Mark suggests simple homemade mashed potato.
The RACV Goldfields Resort team looks forward to welcoming you to Three Founders soon.
RACV Goldfields Resort reopens on Friday 26 June. To find out more or to book your next stay, visit racv.com.au/goldfields.
Save on ingredients
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