Thread: Please share - Venison Pie Recipes

Whenever I do pies I just make a really good thick casserole. I have made a really nice one using one of the Maggie lamb shank bases and venison with whatever veggies I prefer like kumara and carrot. You just have to make sure you thicken the sauce up as much as possible because no one likes a soggy pie that leaks and burns your chin. Best pies have been done with cold casserole from the next day that’s cooked like 10 hours.