Rich Venison Pie Recipe by Valentine Warner

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 12/2/21
venison-pie-1500.jpg
Photo © Getty Images
Prep: 30 mins
Cook: 2 hrs 30 mins
Total: 3 hrs
Servings: 6 servings
Yield: 1 pie

There are pies and there are special pies but venison pie is so special. The lean meat belies the richness of the gravy in this pie. The recipe may look a little daunting but do not be put off, it is in fact straightforward. 

 

Ingredients

  • 2 1/4 pounds (1 kilogram) venison, shoulder or leg, cut into chunks

  • 1 1/2 ounces (40 grams) drippings, or lard

  • 2 large onions, finely diced

  • 1 tablespoon all-purpose flour

  • 1 teaspoon English mustard powder

  • 4 medium carrots, peeled and diced

  • 18 fluid ounces (500 milliliters) dark ale

  • 1 tablespoon brown sugar

  • 3 tablespoons malt vinegar

  • 1 to 2 pinches nutmeg

  • 1 sprig thyme

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 ginger biscuits, grated

  • 8 ounces (250 grams) puff pastry

  • 1 medium egg, beaten

  • 1 tablespoon milk

Steps to Make It

  1. Gather the ingredients.

  2. Preheat the oven to 350 F/180 C/Gas 4.

  3. Heat the dripping in a large, lidded casserole on the hob, add the onions, fry until soft and browned. Turn off the heat, sift the flour and mustard powder into the pot. Stir until you have a thickish onion mix.

  4. Add the meat and carrots to the onions. Add the ale, sugar, vinegar, nutmeg, thyme and pepper, and both ginger biscuits. Stir once more. 

  5. Cover the contents of the pot with a circle of neatly cut greaseproof and put the lid on, then cook it in the preheated oven for 1 1/2 hours. When the time is up, add a tablespoon of salt.

  6. Transfer the contents of the casserole to a pie dish. Use a deep dish, as a wide shallow one will have the pie crust drooping in the middle, thus becoming soggy. Turn the temperature of the oven up to 400 F / 200 C/ Gas 6.

  7. Roll your pastry out to a thickness of about 1/4 inches (7 millimeters) and lay it over the filling. Leave a slight overhang and crimp the edges with a fork. Paint the top of your pie evenly with the beaten egg and milk. This is the time to fashion any pastry motif appropriate to the occasion and place it on top. Prick a hole in the middle of the pastry.

  8. Cook for 40 to 45 minutes, until the pastry is a rich hazelnut brown. If in doubt, cook a little longer, as pale, soggy pastry is not as pleasing.

Sourced from chef Valentine Warner in his excellent book, What to Eat Now.