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MasterChef New Zealand


MasterClass - Venison and Field Mushroom Pie

MasterChef MasterClass on TV ONE and TVNZ Ondemand

Venison and Field Mushroom Pie
Recipe by Josh Emett

Wine match - Speight's 5 Malt Old Dark

Pie Filling

500g Denver leg venison, 3cm dice

250ml Wither Hills Pinot Noir, or to cover

½ onion, chopped

1 stalk of celery, chopped

½ leek, chopped

2 garlic cloves, peeled

1 sprig thyme

1 bay leaf

500ml Campbells Real Chicken Stock

500ml Campbells Real Beef Stock

30ml sherry vinegar

12 field mushrooms

1 tsp picked thyme leaves

1 sheet puff pastry, rolled to 2mm, rested and chilled

1 egg, lightly whisked with 1 tbsp milk

Crepe Mix

50g flour

1 whole egg

100ml milk

Salt and freshly ground black pepper

1 tbsp chives, finely chopped

1 tbsp tarragon, finely chopped



Sugar snap peas, blanched

Mixed mushrooms, sautéed in butter; shitake, oyster, golden needle, snow needles etc

Walnut oil

1 tsp picked thyme leaves

Toasted Walnuts


1. Marinate the venison overnight in the Wither Hills Pinot Noir with the onion, celery, leek, and garlic cloves.

2. Preheat oven to 200°C.

3. Drain the meat and pat dry on a towel. Heat a large frying pan over high heat and roast the meat all over until well coloured. Remove the meat from the pan but retain the pan and juices. Drain the wine from the vegetables. Sweat the vegetables in the frying pan until coloured. Remove the vegetables from the pan and tie up in a muslin cloth. Pour the Wither Hills Pinot Noir into the pan and reduce by half. Add the meat and vegetables back in to the pan then add the Campbells Real Beef Stock and Campbells Real Chicken Stock and bring to the boil. Skim and simmer gently, covered with a cartouche until cooked; approximately 2 ½ hours.

4. Let cool below blood temperature then squeeze out the sauce from the muslin and discard the vegetables. Remove meat from cooking liquor and pass. Reserve half of the liquid for the sauce and reduce the other half to a glaze. Flake the meat and place in a bowl. Add the reduced braising liquid and sherry vinegar and mix well. Lay 2 sheets of cling film on a flat surface, place the venison mixture in the centre and roll into a long cylinder. Wrap tightly in cling film and chill until firm.

5. Roast the mushrooms in a large frying pan with the butter, thyme and chopped garlic.

6. To make the crepe, combine the flour, egg and milk, whisk well and season with salt and pepper. Add the chopped herbs and stir through. Heat a non-stick pan over medium heat and add a ladle of the crepe mix. Cook until golden on the base and flip over. Cook until golden on the other side. Remove from the heat and lay between sheets of greaseproof paper until required.

7. Once the venison mixture is firm, cut a 3cm length off the roll. Use a cutter to cut the mushrooms to exactly the same size as the venison. Place the venison between the two mushrooms and wrap in a pancake to contain all of the mixture. Brush the inside of the pastry lightly with egg wash. Wrap the parcel in puff pastry and use fingers to expel all of the air and seal the pastry together. Brush the pie with egg wash, place on a tray lined with baking paper and gently score the pastry. Bake for 14 minutes or until the pastry is puffed, cooked through and golden brown. Brush the pie with walnut oil.

8. To serve, place the pie in the centre of a
serving dish and place the warmed vegetables, walnuts and thyme leaves around.


1. Use whatever mushrooms seasonally available for the garnish.

2. When you score the puff pastry, you want to cut through the pastry to an even thickness so it rises evenly, but not all the way through.

3. The pies may be frozen after being cooked and warmed through later.