Venison and stout pot pies

Venison and stout pot pies
  • Serves icon Makes 4
  • Time icon Hands-on time 30 min, oven time 3 hours, plus cooling

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.

Nutrition: per serving

Calories
1031kcals
Fat
52.2g (19.8g saturated)
Protein
67.2g
Carbohydrates
64.2g (16.8g sugars)
Fibre
5.3g
Salt
1.7g
Calories
1031kcals
Fat
52.2g (19.8g saturated)
Protein
67.2g
Carbohydrates
64.2g (16.8g sugars)
Fibre
5.3g
Salt
1.7g

Per pie

Ingredients

  • 4 tbsp olive oil, plus a little extra
  • 1kg venison haunch cut into chunks
  • Knob of butter
  • 2 onions, chopped
  • 1 large carrot, chopped
  • 1 large celery stick, chopped
  • 1 tbsp plain flour, plus extra to dust
  • 1 tsp English mustard powder
  • 500ml stout beer
  • 3 tbsp red wine vinegar
  • 2 tbsp redcurrant jelly
  • 1 whole nutmeg for grating
  • 4 fresh thyme sprigs
  • 500g block puff pastry
  • 1 large free-range egg yolk, mixed with a little milk

You’ll also need

  • 4 x 350ml pie dishes

Method

  1. Heat the oven to 180°C/160°C fan/gas 4. Heat 2 tbsp of the oil in a large frying pan and brown the meat in 2-3 batches (adding more oil if necessary). Set each batch aside.
  2. Meanwhile, heat 2 tbsp more oil and the butter in a large casserole, add the onions and some salt and pepper and fry over a medium heat for 5 minutes. Add the carrots and celery and cook for 10 minutes. Stir in the flour and mustard powder, then cook, stirring, for 2-3 minutes.
  3. Add the browned meat to the veg, then add the stout, vinegar, jelly, 
a good grating of nutmeg, the thyme and some salt and pepper. Stir, cover with the lid, then cook in the oven for 1½ hours. Uncover, then cook for 1 hour more until tender. Take out and leave to cool (see Make Ahead).
  4. Turn up the oven to 200°C/180°C fan/gas 6. Divide the cooled pie illing among the dishes (or put in 
one large dish; see tip). Roll out the pastry on a floured surface to the thickness of a £1 coin, then cut out circles 2.5cm larger than the dishes.
  5. Lay the pastry over the filling then, leaving a slight overhang, crimp the edges and use the tines of a fork to seal the edges well. Brush the pie tops with the beaten egg and milk, then make a hole in the middle of the pastry to let the steam escape.
  6. Bake for 30-35 minutes until the pastry is a rich hazelnut brown. Serve with mash and greens.

delicious. tips

  1. If making one large pie, cut 2-3 slits in the middle of the pastry to let out the steam (or use a pie funnel).

  2. Cook to the end of step 3, then cool, cover and chill for up to 3 days or freeze up to 3 months. Defrost, then put in the pie dishes and continue.

  3. Stout is fine if you want beer, but a red bordeaux, such as a médoc, is a top match.

Recipe By

The delicious. food team

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