
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.
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.
To assemble the pie, increase the oven temperature to 220°C (200°C fan/gas 7). Transfer the venison filling into a 24-26cm rimmed pie dish. Brush the rim of the dish with some of the beaten egg yolk. Unroll the puff pastry and drape it over the dish, using a knife to trim the edges and pressing firmly against the rim to seal. Use any pastry trimmings to create decorative shapes on top if desired.
Brush the entire pastry surface with the remaining egg yolk and sprinkle with sea salt flakes. Make a few small slits in the center to allow steam to escape. Bake for 30-35 minutes until the pastry is risen and deep golden brown.
For the best results, ensure your venison filling has cooled before adding the pastry lid to prevent the dough from becoming soggy. If you prefer a thicker gravy, you can simmer the filling on the stovetop for a few minutes after the oven stage before transferring it to the pie dish.




