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Venison Pie


Who doesn’t dig pies? Pies are the ultimate comfort food and they are the ultimate Autumn food. If you’ve come off a mountain, cold, wet, battered, bruised, slightly emotional and someone puts you in front of a flaming log fire, drys your bits and puts a pie in front of you you’ll probably weep…….or is that just me?

Pies also cross the great ‘Sweet/Savour’ divide – in fact ‘Pie’ is the only cooking term that can apply to both – ie you can’t have an ice cream salad or a fish cheese cake (unless that monkey Blumenthal is on the loose)…

This pie recipe is for Venison but any red meat can be used, I just happened to have a few deer running loose around the estate at the minute ;)


Makes 2 ‘hearty pies’ and by hearty I mean one would feed two people.

250 grams Venison shoulder (not lean leg or fillet)
100 grams diced carrot
100 grams diced parsnip
100 grams diced swede
1 leek diced
1/2 red onion diced

Bunch of thyme
1 clove garlic minced
1/2 bottle good red vino
200mls beef stock
1 tbs black current jam
1 tbs nutmeg
2 large washed spuds, cooked, mashed and cooled- well seasoned.
Tps of plain flour



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