Game Pies

For the game patties, lightly boil chestnuts with water and salt in a pot for 15 minutes. Remove chestnuts, chop coarsely and put in a bowl.

Heat oil in a frying pan and brown venison. Add chestnuts, brown briefly and set aside.

Sauté leeks in oil, sprinkle with flour, stir and add red wine. Stir well with a whisk, bring to a boil. Finely chop the parsley and add, mix in the cream, season with allspice, salt and pepper and simmer gently for about 15 minutes.

Stir the meat and chestnuts into the mixture and heat up again.

Fill preheated puff pastry patties with it and serve the game patties quickly.

Preparation Tip:

Venison patties make a fine appetizer for your fall menu!

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