A true countryside classic, venison and ale pie combines slow-cooked venison shoulder with rich ale, onions and herbs beneath a golden, flaky pastry lid. The long cooking process allows the venison to become beautifully tender while developing deep, hearty flavours. Perfect for family dinners, special gatherings or a comforting meal on a cold evening, this is a recipe that showcases venison at its very best.
Prep Time
30 mins
Cook Time
3 hours
Serves
6 people
Difficulty
Medium
Ingredients
For the Filling
- 1kg diced venison shoulder
- 2 tbsp plain flour
- 2 tbsp olive oil
- 2 onions, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 2 cloves garlic, crushed
- 500ml dark ale
- 300ml beef or game stock
- 2 tbsp tomato purée
- 2 bay leaves
- 1 tsp fresh thyme leaves
- Salt and freshly ground black pepper
For the Pastry
- 375g ready-rolled puff pastry
- 1 egg, beaten
Instructions
- Preheat the oven to 160°C (140°C fan).
- Toss the diced venison shoulder in the flour until evenly coated.
- Heat the olive oil in a large casserole dish and brown the venison in batches. Remove and set aside.
- Add the onions, carrots and celery to the pan and cook for 5-6 minutes until softened.
- Stir in the garlic and cook for a further minute.
- Return the venison to the pan.
- Add the ale, stock, tomato purée, bay leaves and thyme.
- Bring to a gentle simmer and season with salt and pepper.
- Cover and cook in the oven for 2½ hours, or until the venison is tender.
- Remove from the oven and allow the filling to cool slightly.
- Transfer the filling to a pie dish and remove the bay leaves.
- Lay the puff pastry over the dish, trimming any excess around the edges.
- Crimp the edges and brush with beaten egg.
- Cut a small steam hole in the centre.
- Bake at 200°C (180°C fan) for 30-35 minutes until the pastry is golden brown and crisp.
- Allow to rest for 5 minutes before serving.
Chefs Tip
For an even richer flavour, make the filling a day in advance and leave it overnight in the refrigerator. The extra time allows the ale, herbs and venison to develop a deeper, more complex flavour that makes the finished pie even more enjoyable.
Serving Suggestions
Serve with creamy mashed potatoes, buttered seasonal greens and rich gravy. For a traditional pub-style meal, pair with roasted root vegetables and an extra spoonful of the ale-infused pie filling.