Game and Venison Pie


February 7th 2012

It’s been quite cold lately and I was inspired by specials at the butcher of diced game and venison. I thought the addition of a little chilli would warm things up nicely.

Game and Venison Pie recipe (serves 6 people):

1 lb diced venison
1 lb diced game
1 lb bacon (chopped)
1 pint of home made duck stock (you could substitute chicken stock)
2 medium onions (chopped)
3 carrots (chopped)
2 sticks of celery (chopped)
1 leak (chopped)
6 button mushrooms (chopped)
8 pieces of garlic (finely chopped)
4 heaped dessert spoons of plain flour
2 teaspoons of ground herbs (rosemary, sage and thyme – ground in a mortar and pestle with coarse sea salt and black peppercorns)
3 bay leaves
2 large pinches of crushed chilli
1 glass of red wine
a splash of red wine vinegar
2 dessert spoons of tomato purée
1 squeeze of anchovy paste
a little olive oil
1 teaspoon of goose fat
1 lb home made pastry
sea salt and cracked black pepper
1 beaten egg

chilli and onion

Firstly, make 1 lb pastry beforehand and put it in the fridge for an hour or so – the recipe I use most of the time is here.

Heat the goose fat and a little olive oil in a large cast iron casserole and start by frying the onions with some crushed chilli. Use as much chilli as you feel comfortable with, but don’t overdo it, it’s safest to add a bit at a time.

chopped bacon

When the onions start to go translucent, stir in the bacon until it takes some colour,


followed by the venison

mixed game

and then the game. Pick through the meat before cooking and make sure it’s all roughly the same size and cut out any sinews.


After the meat has browned a little, the carrots, celery, garlic and leaks can go in.


Mix the vegetables in thoroughly before adding the mushrooms. Make sure all the vegetables are cooking (the mushrooms in particular will start to change colour) before sprinkling in the ground herbs and the flour.

stock and wine

Stir the flour in well and pour on the stock, wine and a splash of red wine vinegar. The tomato purée, anchovy paste and bay leaves can also go in at this point too. Bring the pie filling up simmering and put the lid on before transferring the casserole to a preheated oven at 100º C . After an hour, taste the mixture and season if necessary, more chilli or purée can be added at this point too. Return the casserole to the oven for a further hour of cooking.

pie filling

Allow the pie filling to cool before pouring into a greased or oiled pie dish.

pastry lid

Roll out the pastry until it is a bit larger than the dish. Crimp round the edges with your fingers.

ready to bake

Add a decoration, if you have time, brush the pastry with beaten egg and make a few holes to let the heat escape while cooking.

game and venison pie

Cook in a preheated oven at 200º C for about 45 minutes or until the pastry is golden brown. Allow the pie to stand for 10 minutes or so before serving. Eat with mashed potato or celeriac.

Other Venison posts


About Mad Dog
This entry was posted in Food, Game, Meat, Recipes, Shopping and tagged , , , , , , , , , . Bookmark the permalink.

24 Responses to Game and Venison Pie

  1. peasepudding says:

    I love the motif on the pie and the use of the duck fat.

  2. Hi MD!
    I loved all the step by step photographs. This pie looks amazing; I could eat spoonfuls of that filling…yummy!
    But where I live is kind of difficult to find game and venison meat 😦

    • Mad Dog says:

      Thanks Giovanna – shame you can’t get game, but I suppose you could make something similar with duck, rabbit and beef (or maybe even pork). I had to stop myself putting chorizo in it too, but it had enough chilli and probably enough meat 😉

  3. Very cool pastry shot – excellent

  4. ChgoJohn says:

    Such a great looking pie! Your decorating skills are as mad as you are! 🙂 “Add a decoration, if you have time …” I could have all of the time in the World and, trust me, I could never make something as sweet as the buck adorning your pie.

    • Mad Dog says:

      I always had a fear of making decorations for pies, but when I tried it, it wasn’t quite as hard as I expected. Thanks for the nice comment 😉

  5. I love this pie and do hope you´ve saved me a slice! The deer decoration is brilliant and I chuckled to read that it was harder to draw than to cut out. We must be on a similar wavelength re pies as I have got it into my head that I want to make a raised pork pie soon.

    • Mad Dog says:

      Thanks – I’ll make another one when you come over to London again 😉
      I’ve never made a raised pork pie, but I do fancy trying. I saw a programme once, where Clarissa Dickson Wright made a raised pie with lampreys in it and I’ve wanted to make one ever since.

      • I had to look up that link…wow, they look weird and wonderful! Ah those Fat Ladies…I have a book by both of them with some of those weird and wonderful recipes. And I´ll look forward to the pie 😉

  6. Mad Dog says:

    I found some info online:
    “This came about after I had cooked with Richard Blades at Simpsons for a programme on Samuel Pepys. Richard had the idea of cooking a lamprey pie using a hot water crust made with rye flour, as this is more malleable ‘than the wheaten variety. My friend and butcher Colin Peat of Haddington found me a grouse so old I think it had an arthritic shock. The end result has a most intense and extraordinary flavour, and is even good for those without teeth! The crust is not for eating but merely a cooking vessel. The word coffyn, despite its lugubrious modern connotations, simply means a box in Medieval English; in culinary terms it refers to a thick pastry box, with or without a lid, in which things were cooked and served direct to the table. In this recipe I suggest you bring the pie to the table and slice the top off and dish out the filling. This is a perfect dish for an Aga.”
    It comes from The Game Cookbook, the entire contents of which seem to be online 😉

    • That´s so interesting – and the bit about the arthritic grouse still has me laughing! Oh how I wish for an Aga….mind you, not so good keeping it stoked up in the height of an Andalucian summer 😉 Am off to check out that cookbook now – thanks Mad!

      • Mad Dog says:

        I’ve got the book it’s excellent. I wish I had an Aga too, though people do turn them off, even in England, during a hot summer. I think the ideal is to have an Aga and gas cooker – with eye level grill, of course 😉

  7. Karen says:

    Mad Dog, your savory game and venison pie sounds delicious. I have venison in my freezer. When you say game what meat are you referring to exactly. You decoration really made the pie special.

    • Mad Dog says:

      Thanks! You’ve got me where it comes to what game. I bought 1lb mixed game so I’m not 100% sure. There was definitely, pheasant, partridge and venison in there (though the butcher did try not to give me much venison, because I also bought 1lb chopped venison separately). There could also have been a bit of rabbit. I don’t think it matters too much, but you do want a bit of something that’s been hung for a few days to get a good gamey flavour.

  8. thehaleyway says:

    Love the venison antlers on top and venison in general. One of my favorite meats to eat. Great blog!

  9. Pingback: Venison Steak | Mad Dog TV Dinners

  10. Pingback: Venison Chilli | Mad Dog TV Dinners

  11. Pingback: Venison en Croûte | Mad Dog TV Dinners

  12. Pingback: Venison Pie | Mad Dog TV Dinners

  13. Pingback: Saddle of Venison | Mad Dog TV Dinners

  14. Pingback: Bambi’s Winter Wonderland | Mad Dog TV Dinners

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.