Rich and Hearty Venison Pie with Flaky Puff Pastry

Name: Rich and Hearty Venison Pie with Flaky Puff Pastry
Prep time: 15 min
Cook time: 180 min
Total time: 195 min
Yield: 6
Ingredients: 1 kg diced venison; 375 g sheet of ready-rolled puff pastry; 100 g smoked bacon lardons; 200 g chestnut mushrooms; 2 onions, roughly chopped; 2 bay leaves; 2 1/2 tbsp sunflower oil; 3 tbsp plain flour; 1 tbsp ketchup; 150 ml red wine or dark ale; 2 beef stock cubes mixed with 600 ml boiling water; 1 egg yolk, beaten

A comforting, slow-cooked venison pie featuring tender game meat in a rich red wine gravy, topped with a golden, flaky puff pastry crust. This easy-to-follow recipe delivers deep, savory flavors that make it the perfect centerpiece for a cozy family dinner.

Servings6 Portions

Prep Time15 Mins

Cook Time180 Mins

Difficulty

Intermediate

Ingredients

diced venison
1 kg
sheet of ready-rolled puff pastry
375 g
smoked bacon lardons
100 g
chestnut mushrooms
200 g
onions, roughly chopped
2
bay leaves
2
sunflower oil
1 tbsp
plain flour
3 tbsp
ketchup
1 tbsp
red wine or dark ale
150 ml
beef stock cubes mixed with 600 ml boiling water
2
egg yolk, beaten
1

Step-by-Step Instructions

Preheat your oven to 160°C (140°C fan/gas 3). Heat half of the sunflower oil in a large flameproof casserole dish. Brown the diced venison in batches over high heat for about 10 minutes until well-colored, then remove and set aside.

Add the bacon lardons to the same pan with another 1/2 tbsp of oil and fry for 8-10 minutes until golden and crispy. Stir in the chopped onions and bay leaves, drizzling with the remaining oil, and cook over low heat for 5 minutes until the onions are softened and browned. Increase the heat to medium, add the mushrooms, and cook for a few more minutes.

Scatter the flour over the vegetables and stir constantly until the flour turns a light brown. Return the venison and any resting juices to the pan along with the ketchup. Pour in the red wine or ale and bring to a boil. Let it bubble for a few minutes to reduce slightly, then pour in the beef stock. Season with salt and pepper and bring to a simmer.

Cover the casserole with a lid and transfer it to the oven. Bake for approximately 2 hours until the venison is completely tender. Once cooked, let the filling cool slightly. If preparing in advance, the filling can be chilled for up to three days or frozen for three months.