Venison Pie

- Coat the meat with the paprika, flour, salt and pepper.

- Heat the oil and brown the meat all over.

- Add the vegetables and continue to brown.

- Add the remaining ingredients to the mixture.

- Simmer for 1 hour on low heat either in the oven or on the stove.

Remove the dish and leave to cool.

- 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.

- Place cooked ingredients into a pie dish and egg wash up the sides.

- Cover the top of the pie with pastry and trim the edges.

- Cut a 1 centimeter wide ribbon and seal around the edges, pressing with a fork to form a decorative pattern.

- Cover and leave to sit for 10 minutes so the pastry can relax.

- 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.

- 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.

Serves 6

Preparation: 30 minutes

Time to cook: 1 1/2 hours

Venison Pie



1 kg 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

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