Venison Pie

Name: Venison Pie
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: British
Ingredients: 800g venison shoulder, cubed; 200g bacon lardons; 1 large onion, diced; 2 carrots, diced; 3 cloves garlic, minced; 300ml red wine; 300ml beef stock; 2 tbsp redcurrant jelly; 1 tsp thyme; 1 sheet puff pastry; 1 egg, beaten; salt and pepper to taste

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

Brown venison in batches. Remove.

Fry bacon, onion and carrot. Add garlic.

Return venison. Add wine, stock, jelly and thyme. Simmer 1.5 hours. Cool.

Pour into a pie dish. Top with puff pastry. Brush with egg.

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

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