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A recipe for pie, Venison Pie that is!

Posted on May 16, 2011 by in venison

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There is something so comforting in making a pie. To me, it is like taking your favorite winter blanky out of the cupboard where it has been stored for the summer months and placing it at the foot of your bed for that extra bit of warmth in the cold winter nights.
Filling a pie dish with  some kind of meat and lovingly covering it with a pastry “blanky”, brings back such fond memories of my childhood.
I have been traveling  down memory lane a lot since our shoot in Ceres last week. I remember so vividly the smells and aromas from my mom and Gran’s kitchens, a memory that I am so grateful for. Living in a farming community had its ups and its down)although for me, there were definitely way more ups than downs!), but there was never a shortage of meat in our house. We were even fortunate enough to enjoy venison on a regular basis. After our shoot on the farm in Ceres, I left with a heart filled with fond memories and a boot full of treats. One such treat was the venison from his latest hunting trip. I knew that it would be perfect for my first winter pie. Venison Pie with stewed dried peaches on the side, aaaah, few things can compare with that!

Venison Pie
makes 1 huge pie or two smaller ones

125ml vinegar mixed with about 3 cups of water
2 kg venison leg or shoulder
500g – 750gr pork, chopped (optional)
2 tablespoon olive oil
1 medium onion, chopped,
3 big garlic cloves, chopped
3 whole cloves

a little cake flour
2 bay leaves
2 tablespoons ground coriander
2 cups beef stock
1 cup red wine
salt and freshly ground pepper, to taste
2 rolls ready-made puff pastry
1 egg, beaten

Leave meat over night in the vinegar water to get rid off all the excess blood. The next day, remove the meat from the water and pat dry. Preheat oven to 180. In a cast iron pot, heat the olive oil and saute the onion and garlic. When the onion has browned, add the meat, bay leaves, coriander, stock, wine, salt and pepper. Bring to the boil and place the lid on. Place pot in the oven and cook the meat for 2-3 hours, it must be fall-off-the-bone tender. If it needs more water, add a little at a time. When the meat is tender, taste for seasoning and adjust. Quickly remove all the bones using two forks. Mix the flour with a little water and add to the pot to thicken the sauce. Allow to cool and now you are ready to make the pie.

To Make the Pie

Spray a big pie dish with non-stick spray. Roll out the puff pastry and line the bottom of the pie dish. Spoon the meat into the pie dish. Beat the egg and brush some of the egg wash around the edge of the bottom pastry sheet, it acts as a clue to keep top crust and bottom crust together.Roll out the other pastry and make a lid for your pie. Crimp the edge of the pie and give it a good egg wash. Bake for 3–40 minutes or until pie is golden brown and all puffed out. Serve with some stewed peaches and sweet green peas.

  Please join me for another piece of pie!

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11 Responses to “A recipe for pie, Venison Pie that is!”

  1. Rose&Thorn 16 May 2011 at 2:14 pm #

    That is pie perfection. Love it. What a wonderful wife and Mom you are to create such delightful treats, despite being so busy! What a blessing you are to your family. You are my super-hero!

  2. bellini 16 May 2011 at 3:22 pm #

    A trip down memory lane is just what we all need Nina! Love the pastry "V" on your pie. It reminds me of my childhood and the pies we could get at the market.

  3. That Girl 16 May 2011 at 7:48 pm #

    I love the idea of living in a farming community, but I think I wouldn't love the work associated with it!

  4. polkadotcupcake 17 May 2011 at 10:36 am #

    What a beautiful pie! I also made a pie for my family this weekend, a delicious, but unlovely beef and beer pie.. This pretty pie puts it to shame, but isn't puff pastry satisfyingly delicious? SO yum… Beautiful, nina!

  5. Pinkpolkadot 18 May 2011 at 7:59 pm #

    This looks absolutely delicious, Nins!! …and your pics are making me hungry!!

  6. illanique 26 May 2011 at 7:08 pm #

    ooh these images – has such a cosy vintage feel to it 🙂

  7. Erna 27 September 2014 at 10:47 am #

    Wat ‘n ongelooflike resep!! Heerlik. Dankie, Nina

  8. Erna 27 September 2014 at 10:48 am #

    Delicious! I’ve tried it! Thank you, Nina!

  9. BlueWolF 20 December 2014 at 1:41 pm #

    Hi 🙂

    I was looking for a venison pie made with Kudu Mince, no luck, however I found this site and decided to improvise using the basics as listed in the main recipe.

    I’m in South Africa – recipe is as such :
    Boil a kettle to use a chicken stock cube.
    Chop 2 onions, 1 green pepper and a huge clove of garlic.
    Sweat them down – do not brown.
    Add 3 dried (2 fresh) bay leaves, and 4 Cloves.
    Put kudu mince in, separate and brown to your liking.
    Add a sachet tomato paste, followed by the chicken stock.
    Mix, Stir and let get thicker – on a very low heat.
    The rest is as per normal – spray pie dish with non-stick, moer the mixture in, blanket with puff-pastry, brush with beaten egg, extra bay leaves for garnish, oven 180ºC till it’s crispy ….

    Thanks for yr time.

  10. BlueWolF 20 December 2014 at 1:43 pm #

    I forgot the rest – par boiled diced fresh carrots, potatoes and celery, added to mince when almost done ..


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