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Venison Pie

Venison Pie
  • Serves: 6
  • Prep: 45 mins
  • Cook: 60 mins, overnight, 30 mins
  • Cut: Goulash / Diced


  • 1kg largely diced venison
  • 1 Tbsp paprika
  • 3 Tbsp plain flour
  • Salt and cracked pepper
  • 3 tsp vegetable oil
  • 2 diced carrots
  • 1 diced leek
  • 2 sticks of diced celery
  • 2 Tbsp tomato paste or ½ cup tomato puree
  • 50g button mushrooms
  • 2 large diced onions or 16 pearl onions
  • 4 cloves crushed garlic
  • 1 tsp finely chopped thyme leaves
  • 1 Tbsp chopped parsley
  • 1½ cups good Pinot Noir
  • 1 tsp red wine vinegar
  • 1 cup demi-glace or meat stock
  • 4 thick rashers of bacon cut into lardons
  • 300g ready rolled puff pastry
  • 1 egg yolk and a dash of milk or beaten cream to make egg wash


  1. Coat the meat with the paprika, flour, salt and pepper.
  2. Heat the oil and brown the meat all over.
  3. Add the vegetables and continue to brown.
  4. Add the remaining ingredients to the mixture.
  5. Simmer for 1 hour on low heat either in the oven or on the stove.
  6. Remove the dish and leave to cool.
  7. While the venison is cooling, dust a clean work surface with flour and roll the piecrust. Cut the pastry 1 centimeter bigger than the pie dish.
  8. Place cooked ingredients into a pie dish and egg wash up the sides.
  9. Cover the top of the pie with pastry and trim the edges.
  10. Cut a 1 centimeter wide ribbon and seal around the edges, pressing with a fork to form a decorative pattern.
  11. Cover and leave to sit for 10 minutes so the pastry can relax.
  12. Glaze the pie with remaining egg wash and bake on high heat (220°C) full fan for about 15 minutes, or until pastry is nut brown and thoroughly cooked.
  13. Turn oven down to 180°C and cook for a further 5 – 8 minutes.

To serve

  • Serve a slice of pie with baked seasonal vegetables.

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  © 2013 Alliance Group

  © 2013 Alliance Group