Delicious Venison pie with Sloe and Juniper. Traditional, seasonal and very tasty. Venison available in the shop now. All types of deer meat sold in the UK is classified as Venison. It is a very tasty lean red meat that is low on fat. Healthy eating and full of flavour venison is becoming increasingly popular.
This recipe is from local food bloggers “Food and Thought” who are based here in Crouch End. They post on a whole range of things; recipes to try at home, craft beer, street food reviews all with an emphasis on seasonal and local. If you like this recipe pay them a visit here www.foodandthought.co.uk/
Timings: Long and slow 3-4 hours
Serves: 1 large venison pie for 4-5 or 4 individual venison pies
Ingredients for Venison Pie
- 1kg of stewing venison, cubed from Morley Butchers
- 1 large red onion
- 3 sticks of celery
- 4 carrots
- 2 medium potatoes
- 50ml of sloe gin
- 125ml of red wine (Grenache)
- 500ml of chicken stock
- 2 sprigs of rosemary
- 1 tbsp of dried thyme
- 1 tbsp of juniper berries
- 1 large bay leaf
- Puff pastry (a large sheet or 2 large sheets if you are making individuals)
- Rape seed oil
- Salt and pepper
- 1 egg (with a splash of milk), for egg wash
Venison Pie Cooking Method:
- Pre-heat oven at 150 degrees Celsius
- Finely dice onion, carrots and celery and soften in some butter in a thick bottom pan with a lid that can go in the oven.
- Once soft, take out your vegetables and coat your venison chunks in seasoned flour, then brown in butter and rape seed oil. You want lots of brown crispy bits as this always equals flavour. Take your meat out and deglaze the pan with the sloe gin and then red wine, allowing the alcohol to burn off.
- Pop in your meat and vegetables again and add your herbs and junipers berries. I like to put them in a loose leaf tea bag for this to save fishing them all out individually later.
- Dice up your potatoes into small cubes and put into your pie filling.
- Pour over hot chicken stock, ensuring the meat is covered and bring everything up to the boil. Cover with a lid and place in the oven for 3-4 hours until the meat is just falling apart. Top tip is to remove the lid 30 minutes before you take the meat out to allow the sauce to reduce.
- Leave the mixture to cool; the sauce will further thicken. Taste and season.
- Then fill up your venison pie case with the stew and top with a puff pastry lid sealing the edge and brushing the top with an egg wash to ensure golden perfection. (If you want too do a proper, proper pie use blind baked short crust pastry for the base and use the puff pastry for the lid. Venison is a rich meat a puff pastry lid is all you need in our books)
- Bake in an oven at 220 degrees Celsius for 15-20 minutes till crisp and flakey.
Enjoy with kale and broccoli and maybe some creamy mash potato?