Venison pie baking in an oven

Venison pie: A rich, heartwarming meal for the whole family. Photo by Adobe Stock Images

Venison pie: A rich, heartwarming meal for the whole family

If you have friends coming over, a pot pie is a great way to share your love of food. Our venison pie is rich, hearty and simple to make.

Venison pie baking in an oven

Venison pie: A rich, heartwarming meal for the whole family. Photo by Adobe Stock Images

There’s something about a hearty pot pie that everybody can enjoy. The meaty filling topped with a golden buttery pie crust are two contrasting sides of the same tasty coin. We are adding even more flavour with our venison pie. Venison can be quite rich for some but with the addition of some great spices braised to perfection, you have something special. It’s also a recipe you can experiment with.

Venison pie suggestions

Venison likes to be cooked until it’s very tender with some great spices like cloves, nutmeg and allspice to help it along. You can still experiment by adding some vegetables like carrots, peas and even potatoes to add some sweetness. When braising, taste your sauce to see if it need seasoning and maybe a pinch of chili too. Serve with a green salad on the side and enjoy with your whole family.

If you have friends coming over, a pot pie is a great way to share your love of food. Our venison pie is rich, hearty and simple to make.

Venison pie recipe

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Recipe by Gary Dunn Course: MainCuisine: GlobalDifficulty: Easy
Servings

4-8

servings
Prep time

15

minutes
Cooking time

1

hour 
Baking Time

20

minutes
Total time

1

hour 

35

minutes

Ingredients

  • For the pie crust
  • 500 g flour

  • salt

  • 1 egg, well beaten

  • 450 g butter

  • 15 ml vinegar

  • 30 ml ice water

  • For the filling
  • 2 kg venison

  • 5 ml salt

  • 5 ml coriander

  • 5 ml pimento

  • freshly ground black pepper

  • 5 ml thyme

  • 5 ml cloves

  • 5 ml all spice

  • 5 ml nutmeg

  • pork fat or spek

  • 250 ml stock

  • 30 ml sego

Method

  • For the crust
  • Sift flour and salt.
  • Grate the butter into the mixture and add the eggs, water and vinegar. Mix well, roll out and rest in the fridge.
  • For the filling.
  • Brown the venison in a pan with salt and pepper and cook until tender.
  • Add 30 ml of sago and the stock, cooking until the sego is transparent.
  • Line the plate with dough and add the filling. Cover with the rest of the pastry.
  • Bake in a preheated 200°C oven until golden brown (20 minutes)

Notes

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Do you want to make more simple dinner recipes to enjoy with your friends and family? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Austin Cookery Book.

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