Venison pie- luxury winter pie all the family will enjoy


Venison, red wine and mushrooms are the staples of this luxury winter pie all the family will enjoy

Serves 6; Prep time: 45 minutes + marinating; Cooking time: 2 hours 15 minutes



2 large onions

1kg venison

1 bay leaf

1 sprig of fresh thyme

15g butter

1 tspn tomato puree

1 tbspn plain flour

300ml red wine

150ml beef stock

150g shiitake mushrooms


For the marinade:

2 tbspn red wine

2 tbspn balsamic vinegar


For the pastry:

250g plain flour

125g lard

1 tspn thyme leaves

Generous grinding of coarse black pepper

1 egg yolk mixed with a dash of milk



  • First marinade the meat – cut it into even-sized chunks and add the balsamic vinegar and red wine – then leave to marinade
  • Cut the onion into even-sized pieces and soften in a dash of oil and a knob of butter over a low heat in a casserole pan and add the bay leaf and thyme
  • While the onion is cooking, sear the meat in batches; heat a frying pan and add only enough pieces of meat so there is a gap between each one, sear on both sides, then pop in a sieve resting over a bowl; repeat until all meat is seared
  • Add the butter to the frying pan to melt, add the flour and tomato puree and cook for one minute; add any of the remaining marinade from the bowl, along with any juice released from the seared venison
  • Gradually add the red wine and stock and bring to simmering point
  • Tip the meat into the onion pan, then pour in the sauce and leave to simmer for about an hour-and-a-half, until the meat is tender
  • Soften the mushrooms in a dash of oil, then once the meat is cooked, add the mushrooms and season to taste
  • Remove the bay leaf and thyme and leave to cool before making into a pie


For the pastry:

  • Rub the lard into the flour to resemble fine breadcrumbs; chop the thyme leaves and add, along with a generous grinding of coarse black pepper and a pinch of sea salt flakes
  • Add enough cold water to allow the mixture to form a soft, but not sticky, dough; leave to rest
  • Preheat the oven to 180degC/356degF/Gas mark 4, then once the mixture has cooled, place into the pie dish and roll out the pastry
  • Using the egg wash to brush the edges of the dish, stick the pastry down and press the edges with a fork
  • Cut a pair of antlers into the centre of the pie to release the steam, brush with egg wash and bake for 30-40 minutes


Leah’s tip

If time does not allow, enjoy this this as a casserole with some creamy mashed potatoes and you can always make any left overs into a pie for a later date

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