Venison Pie
This beef builds diced venison, carrots, diced and parsnip, diced into a proper meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and large pot. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Toss the diced venison in the seasoned flour, then brown it in batches in the hot olive oil in a large casserole over high heat and set the meat aside.
- Lower the heat, add the red onions, carrots, and parsnip and cook for 8 to 10 minutes until softened, then stir in the garlic and ginger for a further minute.
- Stir in the tomato paste and cook briefly, then pour in the red wine to deglaze, scraping up any browned bits, and let it bubble for two minutes.
- Return the venison to the pot, add the stock and thyme, season, then cover and simmer gently for about 1.5 to 2 hours until the meat is very tender and the sauce has thickened.
- Spoon the filling into a pie dish and let it cool slightly, then preheat the oven to 200Β°C (400Β°F).
- Lay the puff pastry over the dish, trim and crimp the edges to seal, cut a small steam vent in the centre, and brush all over with the beaten egg.
- Bake for 25 to 30 minutes until the pastry is puffed and deep golden brown, then rest for 5 minutes before serving.
You'll use: Oven Β· Large pot Β· Saucepan Β· Steamer
Ingredient substitutions
- Red Wine
- beef stock + 1 tsp red wine vinegar Β· grape juice + vinegar
Tips & common questions
How long does Venison Pie take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 15 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of red wine?
Try beef stock + 1 tsp red wine vinegar. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Venison Pie is an original recipe developed in-house by Consomee. Photo: -2019-12-22 Venison, beef and lamb Yule Pie with onions, herbs and mushrooms topped with short crust pastry.JPG by Kolforn (Kolforn) I'd appreciate if you could mail me (Kolforn@gmail.com) if you want to use this picture out of the Wikimedia project scope. This file is licensed under the Creative Commons Attribution-Share Alike 4.0 International license. You are free: to share β to copy, distribute and transmit the work to remix β to adapt the work Under the following conditions: attribution β You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. share alike β If you remix, transform, or build upon the material, you must distribute your contributions under the same or compatible license as the original.https://creativecommons.org/licenses/by-sa/4.0CC BY-SA 4.0 Creative Commons Attribution-Share Alike 4.0 truetrue, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.