I absolutely love the warm, comforting deliciousness of a decent meat pie on a cold, damp night. On a particularly blustery night, I put together a very special venison pie for one of our holiday dinners. The special ingredient? Sloe Gin! If you don’t know how to make it, check out my handy recipe, so you’re all prepared next year! If you don’t have sloe gin and are desperate for venison pie, never fear, this works very well with lashings of red wine instead.
I’ve found loads of venison pie recipes. I’ve also read that once your sloe gin is ready, the sloes left after decanting go well with venison pie. I’ve never managed to find a recipe for the two together, so decided to try making my own.
The only hot tip when making venison pie is that you must NOT under any circumstances braise/brown the venison. It can make the meat tough and even 12 hours of slow cooking won’t save it. You’ve been warned. To get super melt in the mouth meat, you slow cook this stuff slowly in the sauce. The best method I’ve found is 12 hours in the slow cooker, finished off with an hour in the oven to add some colour before adding that lovely puff pastry topping. My MIL does hers (with kudu and mushrooms) all day in a pressure cooker and it is gorgeous.
While we were away I didn’t have a slow cooker or a pressure cooker, so did mine for 8 hours in the oven before adding the pastry. The meat was just as tender, but slightly drier. Clearly slow cooking does keep meat tender and moist.
I cheated and used ready rolled puff pastry because I’m absolutely rubbish at pastry. I blame my hot hands. You can use any veg but this works best with winter seasonal root veg like carrots, parsnips and Swede. Mushrooms will also work well, but you should probably cook them in butter before adding them.
For the venison, try to get hold of cheap diced meat. The lower legs are fantastic for flavour and the long, gentle cooking really breaks the meat down into meltingly tender and rich tasting pie. This is one of those dishes where it pays to be friendly with your local butcher.
Don’t like pastry? No problem, you can just serve this as a casserole with a root veg and potato mash, dumplings or rice.
Ingredients (for 8 hungry hunters):
800g diced venison off the bone
2 large white onions, chopped
A tablespoon of chopped fresh garlic
A small glass of sloe gin (roughly 125ml)
2 cups (tins/cartons) of chopped tomatoes
2 bay leaves
large sprig of fresh rosemary
large spring of fresh thyme
A good quality beef or vegetable stock cube
Assorted veg, just use what you have. I had six carrots, four parsnips and a couple of courgettes
250g ready rolled puff pastry, or make your own!
A beaten egg or a couple of tablespoons of milk to wash the pastry
Preheat your oven to 120 degrees C.
Coat the base of a large pan with olive oil and put onto a medium heat.
Saute the chopped onion then cover the pan and turn down the heat to let them sweat until translucent. It should take about 10 minutes. Give the pan a shake now and then so they don’t stick and burn.
Add the garlic and turn up the heat again for one minute. Add the sloe gin and sauté off the onions and garlic for a few more minutes until the sloe gin fumes stop giving off their alcohol fumes.
Add the chopped tomatoes and bring up to a simmer. Add all the other ingredients, top up with some boiling water if necessary (you want everything to be just covered with sauce) and transfer to a covered oven proof dish and pop in the oven. You may need to fiddle with the oven temperature, but you’re looking for this to have a gentle fizzle of bubbles at the edges so that it cooks really slowly. I did mine for eight hours, stirring once after four hours. Remove the lid for the last hour so that it can get some extra colour.
Roll open your ready rolled pastry, or roll out your own. Cut to fit your pie dish. I usually use a new dish so that I can measure the pastry nicely, and to ensure I dirty up some extra dishes for my long-suffering spouse to wash. Remove the venison and turn the oven up to 200 degrees C.
Transfer the venison filling to the pie dish. You shouldn’t need to thicken it up, but you could do with cornflour if you really want. Brush the rim of the dish with your egg/milk to glue the pastry lid down. Top with pastry, embellish as desired, poke in a few holes to let out the steam and brush all over with egg/milk. Pop it back in the oven at 200 for 40 minutes.
Serve and enjoy! You can serve it with boiled new potatoes tossed in butter and parsley with some fresh steamed beans or broccoli, but as you can see, we didn’t bother and enjoyed it just on its own.
What are your favourite meat pie fillings?