Venison pie. Say what you will about British food, but this boozy venison pie with game meat enrobed in red wine and currant jelly beneath a pastry crust that crackles beneath your fork just may change your mind.
Venison pie is a British stew that bubbles away into luxuriant and aromatic awesomeness beneath its golden, flaky pastry crust. The venison benefits from a long, slow simmer in red wine and currant jelly, resulting in meltingly tender meat that contrasts spectacularly with the crackling layers of tender pastry. The pie calls for just enough vegetables to satisfy your conscience but not so many to distract from the more indulgent aspects of the dish.–Angie Zoobkoff
- Quick Glance
- Quick Glance
- 1 H
- 3 H, 30 M
- Serves 4
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Recipe Testers Reviews
This is a wonderfully flavorful venison pie with a flaky, golden crust. The wine gave the meat rich deep flavor with lots of sweet onion and bits of tender carrot. Cutting into the flaky crust with your fork makes this meal feel really special. Perfect dish for the meat lovers in the house. I used an 8-by-10-inch ceramic dish and store-bought puff pastry and only needed 1/2 the package. Although my husband liked it because it was mostly meat, I would add some more carrot next time. I had trouble finding the red currant jelly and I had to go to a few stores. I couldn't really taste the jelly in the end so I think this could easily be replaced with any type of jelly.
Comfort food at its finest. This venison pie is rustic and elegant at once. Baked in individual portions, it's a perfect make-ahead dinner party dish that’s sure to impress. The flavors are excellent, the textures work great, and of course it smells heavenly as it stews and then bakes. I used a 9-by-13-inch baking dish instead of 4 individual dishes.
We loved this venison pie recipe for its straightforwardness. It was aromatic and a simple cooking technique. I highly recommend using a very good wine as there’s no other liquid in the stew. I opted for a Gascon Malbec Reserva and was not disappointed. The wine stood up well against the meat.
We have a small butcher shop on the North shore of O'ahu that gets its venison from Lanai. It's small Axis deer but very tender. I would have preferred that the venison pie had potatoes in it. My puff pastry was starting to brown at the 15 minute mark so I turned the oven down at that point and it finished 15 minutes later.