BBQ Venison Pie w Fresh Corn and Goat Cheese Tamales

Makes 4 serving

Ingredients:
1 lb Venison Leg, diced # 3314003
5 T Seasoning (see recipe below)
12 oz Potato, diced and peeled # 6190508
12 oz Turnip, diced and peeled # 6384853
2 ea Carrot, peeled and diced # 3107265
¾ c Olive Oil # 9357591
1 c Flour AP # 4341632
1 ea Onion, peeled and diced # 8331399
3 ea Garlic Clove # 3618741
1 c Beef Broth # 8006702
1 c BBQ Sauce (see recipe below)
8 ea 5 in puff pastry squares # 6681209
1 ea Egg Beaten # 823013

Seasoning
2 ½ T Paprika # 760405
2 T Salt # 773473
2 T Garlic # 760264
1 T Black Pepper # 2339174
1 T Onion Powder # 6353280
1 T Cayenne # 760611
1 T Oregano # 760397
1 T Thyme # 760694


Base
10 ea Lemons, peeled and cut in ½ # 2349330
2 oz Ground Black Pepper # 2339174
4 oz Cracked Black Pepper # 4353314
4 oz Seasoning (see recipe below)
1 qt Worcestershire Sauce # 7406622
1 qt Clam Stock (Base mixed w water) # 3333457
2 oz Garlic, minced # 3618741

Smokey Sauce
30 ea Roma Tomatoes, cut in half # 3333036
2 ea Celery Stalks, chopped # 5006564
2 ea Carrot, peeled # 3419660
3 ea Onion, peeled # 3096963
1 ½ qt Chicken Broth # 5422548
2 T Seasoning (see recipe below)
2 ea Bay leaf # 760066
4 ea Garlic Cloves, chopped # 3618741
4 oz Butter (for finishing the sauce) # 4681433

Corn Tamale
4 oz Lard # 5171798
2 c Fresh Corn, pureed # 8208308
1 t Salt # 773473
½ t Chile flakes # 8594392
½ t Black pepper # 2339174
1 ½ t Baking Powder # 761999
4 oz Goat Cheese Crumble # 8985137
8 ea Anaheim chili's, roasted peeled seeded and finely julienned # 6025183
16 ea Corn Husks, soaked # 9043209


Method:
Base
Combine all ingredients in a sauce pan, reduce by ½ till thick over medium heat. Set
aside and cool down.

Smokey Sauce
Smoke the tomatoes, celery, onion and carrot over low heat for about 30 minutes.
Bring all ingredients to a simmer then lower the heat and cook 20 minutes. Purée
and strain.

Finish Sauce
Combine ½ c of base with 1 cup of Smokey sauce and melt the butter in slowly.

Pie
Preheat the oven to 450 degrees.
In a bowl combine the venison and two tablespoons of the seasoning. In a sauté pan heat two tablespoons of olive oil over medium heat, add the potato, turnip and carrots and sauté till tender about 10 min. Season
and set aside to cool.

In a bowl combine the flour with the remaining seasoning add the venison and toss to coat.

In a sauté pan heat the remaining olive oil over med high heat and add the venison browning on all sides. Add the onion and garlic and sauté until translucent. Add the beef broth and sauce and simmer for five minutes. Remove from heat and allow to cool.

Lay out four of the puff pastry rounds and spoon some of the venison and veg mixtures into the center of the
circle. Cover w the remaining rounds and press the edges together to seal. Brush w the egg and bake until golden brown. About 10 min. serve warm.

Tamale
Beat the lard in the mixer till light and fluffy, 1min. Add corn puree, salt, spices and the
baking powder and beat till smooth and light. Fold in the goat cheese and Chile.

Lay out the corn husks and place 2-3 oz of mixture into the center of each husk.
Steam about 30-40 minutes or until the filling has pulled slightly away from the
husk.


Recipes By: US Foods – San Francisco Culinary Team