Venison and stout pot pies
- January 2019
- Makes 4
- 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.
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- 52.2g (19.8g saturated)
- 64.2g (16.8g sugars)
- 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
- 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.
- 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.
- 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).
- 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.
- 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.
- Bake for 30-35 minutes until the pastry is a rich hazelnut brown. Serve with mash and greens.
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).
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.
Stout is fine if you want beer, but a red bordeaux, such as a médoc, is a top match.
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