Hirven ja Suppilovahveropiirakka
recipe

A delicious pie made with venison and chanterelle mushrooms, perfect for a cozy meal.
Preparation Time: 1 hour 30 minutes
Serving Size: 6 servings
Ingredients:
- Dough:
- 100 g butter
- 175 g all-purpose flour
- pinch of salt
- 1 egg
- Filling:
- 250 g ground venison
- 1 liter chanterelle mushrooms
- 1 onion, finely chopped
- thyme (to taste)
- salt
- butter
- olive oil
- 150 g black pepper cream cheese
- 6 crushed juniper berries
- 1 bird's eye chili, finely chopped
- 40 g (about 1 dl) grated Parmesan cheese
- 2 large eggs
- 1 dl cream
- a few cherry tomatoes, halved
Instructions:
1. Mix butter, flour, and salt until crumbly. Add the egg and mix well.
2. Form the dough into a ball and wrap in plastic wrap. Refrigerate for about an hour.
3. Roll out the dough into a thin sheet and press it into a pie dish. Prick the bottom with a fork.
4. Cover the dough with parchment paper and pour baking beans on top. Pre-bake in the oven at 200°C (392°F) for 15 minutes, then remove the paper and bake for another 5 minutes.
5. Brown the ground venison in a mix of butter and olive oil. Season with salt and thyme, then set aside.
6. Sauté the chopped onion in butter, seasoning with thyme and salt, and combine with the browned venison.
7. Clean the chanterelle mushrooms and chop them smaller. Heat in a pan until the moisture evaporates.
8. Mix the mushrooms, onion, and venison, then add the cream cheese, juniper berries, and chili. Let cool.
9. In a bowl, whisk together the eggs, cream, and grated Parmesan cheese.
10. Spread the filling over the pie crust, press the halved cherry tomatoes on top, and pour the egg and cream mixture over it.
11. Bake at 200°C (392°F) for about 30 minutes. Allow to rest for 15-20 minutes before serving.
Enjoy your delicious venison and chanterelle pie!
Nutritional Information (per serving):
- Calories: 350
- Protein: 18 g
- Carbohydrates: 30 g
- Fat: 20 g
- Fiber: 2 g
- Sodium: 400 mg

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