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Venison Pie
A richly flavoured British game pie, simmering venison in a deep red wine sauce and topping it with golden puff pastry.
Total time
140 min
Prep
20 min
Cook
120 min
Difficulty
hard
Cuisine
British
Ingredients
800gvenison shoulder, cubed
200gbacon lardons
1large onion, diced
2carrots, diced
3 clovesgarlic, minced
300mlred wine
300mlbeef stock
2 tbspredcurrant jelly
1 tspthyme
1 sheetpuff pastry
1egg, beaten
salt and pepperto taste
Instructions
1
Brown venison in batches. Remove.
2
Fry bacon, onion and carrot. Add garlic.
3
Return venison. Add wine, stock, jelly and thyme. Simmer 1.5 hours. Cool.
4
Pour into a pie dish. Top with puff pastry. Brush with egg.
5
Bake at 200°C for 25-30 minutes.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
142
Protein
3.5g
Fat
3.3g
Carbs
11g
Fiber
1.5g
Sodium
348mg
Reviews
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