Easy Venison Pie
That deep, comforting aroma always reminds me of chilly autumn evenings. Imagine succulent, slow-cooked venison mingling with earthy mushrooms and a splash of red wine, all tucked under a gloriously golden puff pastry lid. It’s a protein powerhouse, perfect for batch cooking your weeknight wins.
Ingredients
smoked bacon lardons100 g
bay leaves2 whole
chestnut mushrooms200 gquartered or halved
red wine150 ml
beef stock cubes2 whole
puff pastry375 gready-rolled sheet
sunflower oil2 tbsp
venison1000 gdiced
plain flour30 g
tomato ketchup1 tbsp
white onions2 whole
water1000 ml
egg1 whole
salt1 pinch
black pepper1 pinch
Instructions
Chef's Tips
For an even richer flavour, marinate the venison in red wine overnight before cooking.
If you don't have a flameproof casserole dish, you can brown the venison and bacon in a large frying pan, then transfer to an oven-safe dish for the slow cooking stage.
This pie freezes exceptionally well. Ensure it's completely cool before freezing, and defrost thoroughly in the fridge overnight before reheating.
Preheat Oven and Prepare Oil
Preheat your oven to 160°C (140°C fan/Gas Mark 3) and boil some water in a kettle. Heat half of the sunflower oil in a large flameproof casserole dish over a high heat.
Brown Venison and Sauté Bacon
If using venison loin, dice it into small cubes. Then brown the diced venison in batches using 1 tbsp of the sunflower oil for 10-15 minutes total, then remove the meat and set it aside. Add the smoked bacon lardons to the pan and sizzle for 8-10 minutes until golden, using the rendered fat and any remaining oil in the pan.
Sauté Aromatics and Mushrooms
Roughly chop the onion. Add the chopped onion and bay leaves to the pan, along with the remaining 1 tbsp of sunflower oil (if needed), and cook over a low heat for 5 minutes until softened and translucent. Reduce the heat to medium, then add the quartered chestnut mushrooms and cook for a few more minutes until softened.
Create the Roux and Build the Filling Base
Sprinkle the plain flour over the ingredients in the pan, stirring until the flour turns brown. Return the browned venison and any accumulated juices to the pan along with the tomato ketchup and stir well to combine. Pour in the red wine and bring the mixture to a boil, allowing it to bubble for a few minutes.
Simmer the Filling
Make the beef stock by mixing the stock cube(s) with the boiling water. Pour the beef stock into the pan. Season the mixture with salt and black pepper and bring it to a gentle simmer. Cover the casserole dish with a lid and transfer it to the preheated oven to cook for approximately 2 hours, or until the venison is beautifully tender.
Prepare for Pie Assembly
Once the venison filling is cooked, remove it from the oven and allow it to cool completely. Preheat your oven to 220°C (200°C fan/Gas Mark 7). Tip the cooled filling into a 24-26cm rimmed pie dish. Separate the egg yolk from the whites (you can store the whites in the fridge), and lightly whisk the yolk. Lightly brush the rim of the dish with some of the beaten egg yolk.
Assemble and Seal the Pie
Unroll the sheet of puff pastry and carefully drape it over the pie dish. Use a knife to trim any excess pastry and press the edges firmly against the rim of the dish to seal. Re-roll any pastry trimmings to create decorative shapes for the top of the pie, if desired.
Glaze and Bake the Pie
Brush the top of the pie with the remaining egg yolk. Make a few small slits in the centre of the pastry to allow steam to escape during baking. Bake the pie in the preheated oven for 30-35 minutes, or until the puff pastry is deep golden brown and puffed up.
