Thread: Please share - Venison Pie Recipes

@thatguy Here is the Old School UK game keepers version ,note this was for a large "family " style pie so the missus just adds subtracts to what she see's fit as we make a dozen pies minimum at a time if we do it in the pie maker & then freeze them .

We do the same thing @Chelsea said in making any good casserole dish you like into pies instead ,what the missus does is simply strain the filling as you go & thicken the left of sauce with flour to make a thick pie gravy that does not give you third degree burns while it leaks down your chin .

During the first Lock Down l could see how things were going to turn to shit re material prices & supply so we brought ahead plans for the farm renovations & had a builders crew living on site for 6 weeks ,they would beg the missus to make batches of these pies for smoko & to take home with them at the end of the job . You can add or remove what ever suits your taste


Old School Game Keeper Venison & Veggy pie =


Serves 4

30g mushrooms, finely chopped
100g pancetta or smoked bacon, finely chopped
1 x red onion, finely chopped
2 x cloves of garlic, finely chopped
1 x small swede, finely chopped
1 x large carrot, finely chopped
2 x sticks of celery, finely chopped
800g -1kg venison shoulder diced to size
salt & black pepper to taste
flour for dusting
250ml red wine


-Heat 2 tablespoons of olive oil in a frying pan and fry the pancetta or bacon until until brown. Then add the mushrooms ,onions and garlic and continue to fry until brown & remove .Toss into the pan juices Coated Venison pieces in flour & quickly sear/brown on all sides Add all the vegetables to the pan and cook until soft, then transfer everything into a casserole dish /slow cooker with the wine. Cook for 2 1/2-3 hrs or until the meat is really tender

= Use a colander to drain the pie mix & then thicken juices with flour or fine mashed potatoes for thick pie gravy & add to top of the pies. Yumbo