A winter pie with real body; Gill Meller cooks the onions slowly until they collapse into a thick jam before adding the venison. Make sure the meat gets plenty of cooking time – it should be lovely and tender before you make the pie. You might also like our venison and stout pot pies.
This is one of my late mother, Nellie Jooste's, very best traditional South African recipes. The venison needs to be marinated for 1 to 2 days beforehand to tenderize it. The lamb is added to 'tone down the strong flavour', and if you are making your own pastry it is best made the day before.
Nothing says hunting season like this Baked Venison Meat Pie.
No need to brown the meat first for this glorious pie, which is cooked in rich red wine. For more pie recipes visit Goodhousekeeping.co.uk
Dig into this delicious venison and red wine pie recipe for a hearty meal for six
Slow-cooked venison, cooked with stout beer and redcurrant jelly, is spooned into pie dishes and topped with a puff pastry lid before baking. A golden pie that makes an excellent dinner party main in the winter. Browse more savoury pie recipes.
We've rounded up 21 of the best pies you have ever tasted. Sweet and savoury, hearty filling and delicate, flakey pastry... who doesn't love a warming pie?
This is a beautiful pie and the kind of dish that makes me dream of good home cooking. The venison will cook to be delicious, tender and sumptuous. After all these years of cooking, a meal like this still gets my pulse racing. For a bit of a treat, use 500g of pastry and line the bottom of the pie dish - just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.
Make our classic meat and potato pie for a comforting dinner. This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser
“I love cooking with wine. Sometimes, I even put it in the food.” There’s a chill in the air. The days are getting shorter. Winter is coming. Comfort food is calling. This venison pie i…
Make a venison pie packed with pancetta, mushrooms and red wine, topped with golden puff pastry. It's cooked low and slow for beautifully tender meat
Venison, mushroom and red wine pie is a favourite winter warmer. Venison is low in saturated fat and high in protein, so it's better for you than beef
Make this comforting venison, chestnut mushroom and red wine pie with suet pastry for the crispiest topping. The filling is slow cooked until the venison becomes beautifully tender
Venison hand pies (pasties) are the perfect handheld meal. These delicious little things are made of flavorful venison and mushroom filling with stout beer gravy wrapped in a flaky Irish cheddar crust.
Bobotie pie—a casserole made of curried minced meat and topped with egg and milk—is a South African favorite. The dish is savory, sweet, and tangy. It was created by the Cape Malay, whose ancestors were Javanese slaves brought by the Dutch during the colonization of the Western Cape region. Bobotie...
This is a twist on a classic steak and ale pie, swapping out the chunks of beef for mixed, diced game – this could include venison, wild boar, partridge and pheasant pieces
This is your classic Hunter’s pie, at least to what I grew up with. It’s quick to throw together, freezes well, reheats well, and is well loved. This is a great meal to make a few of and freeze for nights when you don’t want to or don’t have time to make dinner!
This stunning venison pie recipe calls for some very simple store-cupboard ingredients, along with some very surprising spices.
You are going to love this Venison Pot Pie recipe! It's a family favorite. Try this easy venison meat pie the next time you have wild game to use up.
Shepherd’s pie originated in the mid-1800s. In its original form, it consists of a red meat cooked in a gravy topped off with mashed potatoes and baked to form somewhat of a casserole. My version utilized ground venison stuffed into a mashed potato “ball” and fried to a golden brown. The ingredients are easy enough, the process is the tricky part. Regardless, this ultra-comfort food is not only unique but extremely satisfying.
Try this twist on cottage pie using venison instead of beef. If you don't fancy the spiced mash topping, you can swap that out, too, for a puff pastry lid
Venison hand pies (pasties) are the perfect handheld meal. These delicious little things are made of flavorful venison and mushroom filling with stout beer gravy wrapped in a flaky Irish cheddar crust.
A delicious rich Venison Pie Recipe by chef Valentine Warner from his excellent book, What to Eat Now. Making it is simple too.
This is a beautiful and hearty option for a Christmas Eve supper. You can make one large pie (about 21cm/8¼ inches across and 9cm/3½ inches deep), which will serve four; you can make two smaller pies and cook them both; or you can cook one smaller pie and freeze half the filling and half the pastry, both uncooked, to use later. (And thank your past self profusely when you’re eating the saved pie in the depths of dreary January.) Ginger Pig Christmas Cookbook by Tim Wilson and Rebecca Seal is published by Mitchell Beazley, £25.00, www.octopusbooks.co.uk
This easy shepherd's pie comes together easily for a quick weeknight meal with lean, ground venison as the base instead of lamb.
Try these pulled venison pies with gin and juniper berries, served with a tangy, yet sweet red wine and cherry sauce and sprinkled with crunchy cacao nibs.
Looking for comfort food for dinner? Try cooking up this simple-to-prepare meat pie made from ground venison.
Cut a large slice of this Venison Pot Pie Recipe, or make them in individual soufflé dishes for a tasty wild-game take on the traditional chicken pot pie.
Give an everyday classic a makeover with venison mince. Rich with red wine, this dish is smart enough for casual suppers with friends. For this recipe you will need a 3 litre/5 pint ovenproof dish.
Venison hand pies (pasties) are the perfect handheld meal. These delicious little things are made of flavorful venison and mushroom filling with stout beer gravy wrapped in a flaky Irish cheddar crust.
Our Christmas this year will be select and grown-up — that is, without small children. So we rise late, make cocktails and toast, not having to prepare a giant roast. We might have some canapés, then bake these pre-prepared pies filled with a creamy mix of mushrooms and delicate venison fillet. Pithiviers resemble a sort...
A winter pie with real body; Gill Meller cooks the onions slowly until they collapse into a thick jam before adding the venison. Make sure the meat gets plenty of cooking time – it should be lovely and tender before you make the pie. You might also like our venison and stout pot pies.