Venison Pie

iamwinfred

This venison pie recipe turns tough cuts of deer meat into something silky and rich, tucked under a crisp puff pastry lid. 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.

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Prep Time 30

Cook Time 2 30

Total Time 3

Course Main Course

Cuisine British

Servings servings

Calories 480 kcal

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

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

Instructions

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.

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.

Nutrition

Serving: 1servingCalories: 480kcalCarbohydrates: 28gProtein: 32gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 95mgSodium: 620mgPotassium: 580mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 6mgCalcium: 4mgIron: 20mg

Keyword british pie, game pie, venison pie, venison recipe, wild game recipe