This venison pie recipe turns tough cuts of deer meat into something silky and rich, tucked under a crisp puff pastry lid.
If you’ve got venison in the freezer from a hunting trip or a butcher run, this is the pie that makes people forget it’s game meat at all.
The filling is slow braised in red wine and stock until the meat falls apart, then finished with a touch of redcurrant jelly for that classic sweet and savory balance you find in the best British game pies.
I first tested this venison pie recipe after a friend handed me a bag of venison stew meat she didn’t know what to do with, and it’s been on regular rotation ever since.
My family who normally turns their nose up at “gamey” meat asked for seconds.
You might also enjoy my Venison Stew if you want the same cozy flavors in a spoonable format instead of a pie.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 2 hours 30 minutes |
| Total Time | 3 hours |
| Servings | 6 servings |
| Difficulty Level | Intermediate |
Why You’ll Love This Venison Pie Recipe
Venison is naturally lean, so braising it low and slow in red wine gives you meat that’s fork tender without any greasy aftertaste.
The filling can be made a day ahead, which means you’re only dealing with pastry on the day you actually want to eat pie.
It’s also a fantastic way to use up wild game meat that might otherwise sit in the freezer for months.
This pairs beautifully with my Steak and Ale Pie if you’re planning a hearty pie night with a few different fillings on the table.
- Deep, rich flavor from a proper red wine braise
- Lean venison means less greasy filling than a beef pie
- Filling freezes well and reheats beautifully
- Flaky, golden puff pastry lid every single time
- A great way to use hunted or farmed venison
Ingredients
Most of what goes into this venison pie recipe is pantry friendly, aside from the venison itself and a couple of flavor boosters that really make the filling sing.
Grab everything below before you start so the braise comes together without any last minute scrambling.
- 2 lbs venison stewing meat, cut into 1 inch cubes
- 2 tablespoons all purpose flour, for dredging
- 3 tablespoons olive oil, divided
- 4 oz bacon lardons or chopped thick cut bacon
- 1 large yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 8 oz cremini mushrooms, quartered
- 1/2 oz dried porcini mushrooms, soaked and chopped
- 3 garlic cloves, minced
- 1 1/2 cups dry red wine
- 2 cups beef or venison stock
- 2 tablespoons tomato paste
- 1 tablespoon redcurrant jelly
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 sheet puff pastry, thawed
- 1 egg, beaten, for egg wash
- Salt and black pepper, to taste
Another favorite: Steak and Mushroom Pie
Kitchen Equipment Needed
You don’t need anything fancy for this venison pie recipe, but a heavy bottomed pot will make a real difference in how evenly the filling braises.
Here’s what I reach for every time I make this.
- Dutch oven or heavy bottomed casserole pot
- 9 inch deep pie dish
- Pastry brush
- Cutting board
- Sharp chef’s knife
- Wooden spoon
- Measuring cups and spoons
Read Also: Steak Pie Recipe
Recommended Products for This Recipe
These are a few products I personally use and recommend based on years of testing pies just like this one.
They genuinely make the process smoother and the results better.
1. Le Creuset Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven distributes heat so evenly that the venison braises without any scorched spots on the bottom.
It also goes straight from stovetop to oven, which saves you a dish and keeps the braise consistent from start to finish.
2. Emile Henry Ceramic Pie Dish
This deep pie dish holds all that saucy filling without spilling over in the oven, and the ceramic browns the crust beautifully on the bottom.
It’s the kind of dish that goes from oven to table looking good enough to serve as is.
3. Dried Porcini Mushrooms
A small handful of these soaked and chopped into the filling adds a deep, earthy backbone that fresh mushrooms alone can’t replicate.
It’s a small ingredient with a big payoff in the final flavor of the gravy.
4. Redcurrant Jelly
A spoonful of this jelly stirred into the braise rounds out the gamey edge of venison with a touch of sweetness, the same trick used in classic British game pies.
It’s a small jar that lasts a long time and works in stews too.
5. OXO Good Grips Pastry Brush
A sturdy pastry brush gives you an even, streak free egg wash for that deep golden color on the finished crust.
The silicone bristles clean up in seconds, which matters when you’re already juggling a braise and a pastry sheet.
Another favorite: Meat Pie Recipe
Step-by-Step Instructions: How to Make Venison Pie
1. Prep and Dredge the Venison
- Pat the venison cubes completely dry with paper towels, this helps them brown instead of steam.
- Season generously with salt and pepper, then toss in the 2 tablespoons of flour until lightly coated.
- Shake off any excess flour and set the meat aside on a plate.
2. Brown the Venison
- Heat 2 tablespoons of olive oil in your Dutch oven over medium high heat until shimmering.
- Add the venison in a single layer, working in batches if needed so the pieces don’t crowd the pot.
- Sear each side for 2 to 3 minutes until deeply browned, then transfer the meat to a plate and set aside.
3. Cook the Bacon and Vegetables
- In the same pot, add the bacon lardons and cook over medium heat until crisp, about 5 minutes.
- Add the remaining tablespoon of olive oil along with the onion, carrots, and celery.
- Cook for 6 to 8 minutes, stirring occasionally, until the vegetables have softened.
- Add the cremini mushrooms and cook for another 4 minutes until they release their liquid and start to brown.
- Stir in the garlic and cook for 1 minute, just until fragrant.
4. Deglaze and Build the Braise
- Stir in the tomato paste and cook for 1 minute to deepen its flavor.
- Pour in the red wine, scraping up any browned bits stuck to the bottom of the pot.
- Let the wine simmer for 3 to 4 minutes to cook off some of the alcohol.
- Return the browned venison to the pot along with any juices that collected on the plate.
- Add the beef or venison stock, the soaked and chopped porcini mushrooms, thyme sprigs, and bay leaves.
5. Braise Until Tender
- Bring the mixture to a gentle simmer, then cover the pot with a lid.
- Reduce the heat to low and let it braise for 1 hour 45 minutes to 2 hours, stirring occasionally.
- The venison is ready when it shreds easily with a fork and the sauce has thickened slightly.
- Remove the thyme sprigs and bay leaves and discard them.
6. Finish the Filling
- Stir the redcurrant jelly into the hot filling until it fully dissolves.
- Taste and adjust the seasoning with more salt and pepper as needed.
- If the sauce seems thin, simmer uncovered for an extra 5 to 10 minutes to reduce and thicken.
- Let the filling cool for about 20 minutes before assembling the pie, this keeps the pastry from going soggy.
7. Assemble the Pie
- Preheat your oven to 400 degrees Fahrenheit.
- Pour the cooled venison filling into your 9 inch deep pie dish, spreading it into an even layer.
- Roll out the sheet of puff pastry on a lightly floured surface until it’s slightly larger than your pie dish.
- Drape the pastry over the filling and trim any excess overhang, leaving about half an inch to tuck under.
- Crimp the edges with your fingers or a fork to seal the pastry to the rim of the dish.
- Cut two or three small slits in the center of the pastry to let steam escape while baking.
8. Bake the Pie
- Brush the entire top of the pastry with the beaten egg wash for a shiny, golden finish.
- Place the pie on a baking sheet to catch any drips, then transfer it to the oven.
- Bake for 25 to 30 minutes, or until the pastry is puffed and deep golden brown.
- Let the pie rest for 10 minutes before slicing so the filling has time to set.
For a lighter option, try: Steak and Guinness Pie
Tips for The Best Venison Pie
A few small details separate a good venison pie from a great one, and most of them come down to patience during the braise.
Keep these in mind and you’ll get consistent results every time.
- Don’t skip the browning step, it builds the deep flavor base for the whole pie
- Cook the filling low and slow rather than rushing at a high simmer
- Always cool the filling before topping with pastry to avoid a soggy crust
- Use cold puff pastry straight from the fridge for the best rise
- Blind bake a bottom crust first if you prefer a double crust pie instead of a topper only
I learned a lot of this technique while perfecting my Red Wine Braised Beef, and the same principles carry straight over to venison.
Serving Suggestions
This venison pie recipe is hearty enough to be the star of the plate, so I like to keep the sides simple and comforting.
A big spoonful of mash or some roasted vegetables rounds the meal out perfectly.
- A generous scoop of Creamy Mashed Potatoes to soak up the gravy
- Steamed green beans or a simple side salad for freshness
- Extra brown gravy on the side for pouring over each slice
- A glass of the same red wine used in the braise
- Crusty bread to mop up any leftover filling
Variations of Venison Pie
Once you’ve made this venison pie recipe a few times, it’s easy to switch things up based on what you have on hand or what mood you’re in.
Here are some variations worth trying.
- Swap the puff pastry topper for a full double crust shortcrust pastry pie
- Add a splash of port wine along with the red wine for extra depth
- Stir in cooked chestnuts for a festive, autumn leaning version
- Use ground venison instead of cubed for a quicker weeknight filling
- Add diced parsnips or turnips for more root vegetable texture
You might also enjoy: Cottage Pie
Storage and Reheating
Leftover venison pie keeps well, which makes it a great make ahead option for busy weeks.
Just be mindful of the pastry when you reheat it so it doesn’t go soft.
- Store leftover pie covered in the refrigerator for up to 4 days
- Reheat individual slices in the oven at 350 degrees Fahrenheit for 15 to 20 minutes
- Avoid microwaving if possible, since it softens the pastry
- The unbaked filling can be frozen on its own for up to 3 months
- Thaw frozen filling overnight in the fridge before topping with fresh pastry and baking
The same technique works well for my Chicken and Mushroom Pie if you want to batch cook a few different fillings at once.
Nutritional Facts
Venison is one of the leanest red meats available, which keeps this pie lighter than you’d expect from something this rich tasting.
Each serving comes in at roughly 480 calories, with about 32 grams of protein, 22 grams of fat, and 28 grams of carbohydrates, most of which come from the pastry.
Exact numbers will vary depending on your specific cuts and brands, so use this as a general guide rather than an exact figure.
If you’re tracking macros closely, my Braised Short Ribs post breaks down a similar braise in more nutritional detail.
Health Benefits of Key Ingredients
Beyond tasting incredible, several ingredients in this venison pie recipe bring real nutritional value to the table.
Here’s a quick rundown of what’s working in your favor.
- Venison is high in protein and iron while being lower in fat than beef
- Mushrooms provide B vitamins and immune supporting antioxidants
- Carrots and celery add fiber along with vitamin A and vitamin K
- Garlic offers natural anti-inflammatory compounds
- Red wine used in cooking contributes polyphenols, though most alcohol cooks off
These same nutrients show up in my Honey Glazed Carrots, which makes a great side if you want to double down on the vegetables.
FAQs About Venison Pie
1. Can I use ground venison instead of cubed stewing meat?
Yes, ground venison works well and cuts the braising time down significantly.
Just brown it, drain any excess fat, then follow the same steps with a shorter simmer of about 30 minutes.
2. Do I need to marinate the venison before cooking?
Marinating isn’t required for this recipe since the long braise already tenderizes the meat.
If your venison tends to taste strongly gamey, a quick soak in buttermilk or red wine for a few hours can mellow that out.
3. Can I make this pie ahead of time?
Absolutely, the filling can be made up to 2 days ahead and stored in the fridge.
Just bring it to room temperature before topping with pastry and baking, so the crust cooks evenly.
4. What can I substitute for red wine?
If you’d rather skip the wine, beef stock with a splash of balsamic vinegar makes a good substitute.
The flavor will be slightly different but still rich and savory.
5. Why is my puff pastry not puffing up properly?
This usually happens when the pastry gets too warm before baking or the filling underneath is still hot.
Keep the pastry cold until the moment you use it, and always let your filling cool first.
This pairs beautifully with a warm bowl of Mushroom Soup if you’re building out a full cold weather menu.
Venison Pie
Ingredients
- 2 lbs venison stewing meat about 900g, cut into 1 inch cubes
- 2 tablespoons all purpose flour for dredging
- 3 tablespoons olive oil divided
- 4 oz bacon lardons about 115g, or chopped thick cut bacon
- 1 large yellow onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 8 oz cremini mushrooms about 225g, quartered
- 1/2 oz dried porcini mushrooms about 15g, soaked and chopped
- 3 garlic cloves minced
- 1 1/2 cups dry red wine 360ml
- 2 cups beef or venison stock 480ml
- 2 tablespoons tomato paste
- 1 tablespoon redcurrant jelly
- 2 fresh thyme sprigs
- 2 bay leaves
- 1 puff pastry sheet about 320g, thawed
- 1 egg beaten, for egg wash
- salt and black pepper to taste
Equipment
- Dutch oven or heavy bottomed casserole pot Enameled cast iron recommended for even heat distribution
- 9 inch deep pie dish Emile Henry ceramic dish recommended
- Pastry brush OXO Good Grips silicone brush recommended
- Cutting board
- Sharp chef’s knife
- Wooden spoon
- Measuring cups and spoons
- Baking sheet To catch any drips while baking
Method
- Pat the venison cubes completely dry with paper towels. Season generously with salt and pepper, then toss in the flour until lightly coated. Shake off excess and set aside on a plate.
- Heat 2 tablespoons olive oil in your Dutch oven over medium-high heat until shimmering. Add venison in a single layer, working in batches if needed. Sear each side for 2-3 minutes until deeply browned, then transfer to a plate and set aside.
- In the same pot, add the bacon lardons and cook over medium heat until crisp, about 5 minutes. Add remaining olive oil with onion, carrots, and celery. Cook 6-8 minutes until softened. Add cremini mushrooms and cook 4 more minutes until they brown. Stir in garlic and cook 1 minute until fragrant.
- Stir in tomato paste and cook 1 minute. Pour in red wine, scraping up browned bits from the bottom. Let wine simmer 3-4 minutes to cook off alcohol. Return browned venison and any juices to the pot. Add stock, soaked porcini, thyme, and bay leaves.
- Bring mixture to a gentle simmer, cover with a lid, reduce heat to low, and braise for 1 hour 45 minutes to 2 hours, stirring occasionally, until venison shreds easily with a fork and sauce has thickened. Discard thyme sprigs and bay leaves.
- Stir the redcurrant jelly into the hot filling until fully dissolved. Taste and adjust seasoning with more salt and pepper as needed. If sauce seems thin, simmer uncovered for 5-10 minutes to thicken. Let filling cool for about 20 minutes before assembling.
- Preheat oven to 400°F. Pour cooled venison filling into a 9-inch deep pie dish, spreading evenly. Roll out puff pastry on a lightly floured surface until slightly larger than the dish. Drape over filling and trim excess overhang, leaving half an inch to tuck under. Crimp edges to seal and cut slits in the center for steam.
- Brush the top of the pastry with beaten egg wash for a shiny, golden finish. Place pie on a baking sheet to catch drips and bake for 25-30 minutes until pastry is puffed and deep golden brown. Let rest for 10 minutes before slicing so filling can set.
Nutrition
Notes
- Don’t skip the browning step—it builds the deep flavor base for the whole pie.
- Cook the filling low and slow rather than rushing at a high simmer for the most tender meat.
- Always cool the filling before topping with pastry to avoid a soggy crust.
- Use cold puff pastry straight from the fridge for the best rise.
- Blind bake a bottom crust first if you prefer a double crust pie instead of a topper only.
- For a lighter option, substitute beef stock with a splash of balsamic vinegar for the red wine.
- The unbaked filling can be frozen on its own for up to 3 months—thaw overnight in the fridge before topping with fresh pastry and baking.
- Leftover pie can be stored covered in the refrigerator for up to 4 days. Reheat slices in the oven at 350°F for 15-20 minutes to keep pastry crisp.
- Swap the puff pastry topper for a full double crust shortcrust pastry, or add a splash of port wine for extra depth.
- If your venison tastes strongly gamey, a quick soak in buttermilk or red wine for a few hours can mellow that out.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This venison pie recipe turns a sometimes intimidating ingredient into one of the coziest dinners you’ll make all season.
The braise does most of the work, and the puff pastry lid makes it feel like a special occasion even on a random Tuesday.
Give it a try the next time you’ve got venison on hand, and let me know how it turns out in the comments below.
Recommended:
- Pot Roast with Root Vegetables
- Roasted Carrots with Honey and Thyme
- Buttery Dinner Rolls
- Garlic Mashed Potatoes
- Brown Gravy
