Venison Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">450g plain flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">2 large eggs (1 for pastry, 1 for egg wash)</li><li class="ingredients-single-item">60ml ice-cold water</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">800g venison shoulder, trimmed and cut into 2cm cubes (or beef chuck as alternative)</li><li class="ingredients-single-item">3 tbsp olive oil</li><li class="ingredients-single-item">2 large onions, finely diced</li><li class="ingredients-single-item">3 carrots, diced</li><li class="ingredients-single-item">2 celery sticks, diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">250ml red wine (Merlot or Cabernet Sauvignon)</li><li class="ingredients-single-item">300ml beef stock</li><li class="ingredients-single-item">2 bay leaves</li><li class="ingredients-single-item">4 sprigs fresh thyme</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tbsp Worcestershire sauce</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">100g chestnut mushrooms, sliced</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">1 tsp juniper berries, crushed (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">6 individual pie dishes (12cm diameter)</li><li class="equipment-single-item">Dutch oven or heavy-based casserole dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Food processor (optional, for pastry)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the filling, as it needs time to cool before assembling the pies. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Season the venison cubes generously with salt and pepper, then brown them in batches, being careful not to overcrowd the pan. This step is crucial for developing those deep, rich flavors that make venison pies so special. Transfer the browned meat to a plate.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the same pot, add the remaining tablespoon of oil and reduce heat to medium. Add the onions, carrots, and celery, cooking for 8-10 minutes until softened. Add the garlic and cook for another minute until fragrant. The vegetables will help lift the flavorful brown bits from the bottom of the pot, adding depth to your filling.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This will also help thicken your filling beautifully. Gradually add the red wine, stirring constantly to prevent lumps. Allow the wine to simmer for 2-3 minutes, reducing slightly and burning off the alcohol while retaining the rich flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Return the venison to the pot along with any accumulated juices. Add the beef stock, tomato paste, Worcestershire sauce, bay leaves, thyme sprigs, and crushed juniper berries if using. Bring to a simmer, then reduce heat to very low. Cover and cook gently for 2 hours or until the venison is tender enough to break apart with a fork.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sliced mushrooms to the pot and cook for another 15-20 minutes uncovered, allowing the sauce to reduce and thicken slightly. The filling should be rich and glossy, not watery. Remove bay leaves and thyme sprigs, then taste and adjust seasoning. Transfer to a container and cool completely before filling the pies - this prevents a soggy bottom crust.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the filling cools, make the pastry. In a food processor (or by hand using your fingertips), combine the flour and salt, then add the cold cubed butter. Pulse until the mixture resembles coarse breadcrumbs - keeping visible butter pieces will create those lovely flaky layers. Beat one egg with the ice-cold water, then gradually add to the flour mixture while pulsing until the dough just comes together. Cold ingredients are essential for successful pastry as they prevent the butter from melting before baking.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Turn the dough onto a lightly floured surface and bring together gently without overworking. Divide into two portions, one slightly larger than the other (about 60% for bases, 40% for lids). Wrap each in cling film and refrigerate for at least 30 minutes to rest the gluten and firm up the butter.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (170°C fan/Gas 5). Roll out the larger pastry portion on a lightly floured surface to about 3-4mm thickness. Cut circles approximately 2cm wider than your pie dishes. Gently press these into your dishes, ensuring there are no air pockets. Leave a slight overhang to help seal the lids. Refrigerate the lined dishes for 15 minutes to prevent shrinkage during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Roll out the remaining pastry for the lids to the same thickness. Fill each pastry-lined dish with cooled venison mixture, leaving a 1cm gap at the top. Brush the pastry edges with beaten egg, then place the lids on top. Press firmly around the edges to seal, then trim any excess pastry. Crimp the edges decoratively with a fork or your fingers.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Make a small steam hole in the center of each pie lid. Beat the remaining egg and brush generously over the tops to achieve that beautiful golden color. For an extra professional finish, you can decorate with small pastry leaves cut from scraps. Place pies on a baking sheet to catch any drips.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 35-40 minutes until the pastry is deeply golden and crisp. If the tops are browning too quickly, cover loosely with foil. The internal temperature should reach at least 75°C. Allow the pies to rest for 10 minutes before serving - this helps the filling set slightly and makes for neater slices.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Serve these gorgeous venison pies warm with seasonal vegetables or a simple green salad. They're rich and satisfying on their own, but a dollop of redcurrant jelly on the side adds a perfect sweet-tart contrast to the deep savory flavors. If you've made extra, cool completely before refrigerating (up to 3 days) or freezing (up to 3 months) for future enjoyment!</li></ol>