A proper venison and ale pie is hard to beat: chunks of slow-cooked venison in a dark, glossy stout gravy under a crisp, golden puff pastry lid. It can be made ahead, freezes well and serves six.
Ingredients
- 900g diced venison (shoulder or shin)
- 2 tbsp plain flour, seasoned
- 3 tbsp oil
- 150g smoked bacon, chopped
- 2 onions, chopped
- 2 carrots, diced
- 200g chestnut mushrooms, quartered
- 2 garlic cloves, crushed
- 1 tbsp tomato purée
- 330ml stout or dark ale
- 300ml beef stock
- 1 tbsp redcurrant jelly
- 2 bay leaves and a few thyme sprigs
- 320g ready-rolled all-butter puff pastry
- 1 egg, beaten
Method
- Heat the oven to 150°C (130°C fan) / gas 2. Toss the venison in the seasoned flour and brown in batches in the oil. Set aside.
- Fry the bacon, onions and carrots for 8 minutes. Add the mushrooms, garlic and tomato purée for 3 minutes.
- Pour in the stout and stock, add the jelly and herbs and return the venison. Cover and cook for 2 to 2.5 hours until tender and the gravy is thick. Cool completely.
- Heat the oven to 200°C (180°C fan) / gas 6. Spoon the filling into a 1.5 litre pie dish and lay the pastry over the top, trimming and pressing the edges to seal.
- Brush with beaten egg, cut a steam hole and bake for 30 to 35 minutes until deep golden and piping hot.
What to serve with venison pie
Creamy mashed potato, buttered cabbage, honey-roast parsnips and extra gravy.
Tips
- Always cool the filling before topping with pastry or it will go soggy.
- Make the filling a day ahead; it tastes better and is easier to handle.
- Freeze the cooked filling for up to three months, or freeze the unbaked pie and bake from frozen.
FAQs
What ale should I use?
A dark ale or stout such as a porter gives the richest, most savoury gravy.
Can I use shortcrust pastry?
Yes. Use shortcrust for a double-crust pie, or puff pastry for a lid only.
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