Venison And Wild Mushroom Pie Recipe

Name: Venison And Wild Mushroom Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: for the marinated venison; 350 g diced venison; 150 ml red wine; 80 g carrots, diced; 1 small onion, diced; 1 bay leaf; 1 juniper berries; For the Pie; 20 g butter; 1 medium onion, sliced; 1 sprig thyme; 2 teaspoons sugar; 15 g flour; 1 tablespoon tomato paste; 300 ml vegetable stock; 20 g wild mushrooms; 1 sheet puff pastry, to cover the 18cm pie dish with a 1cm overhang; 1 egg yolk, for glazing

Servings: persons

for the marinated venison
350 g diced venison
150 ml red wine
80 g carrots, diced
1 small onion, diced
1 bay leaf
1 juniper berries
For the Pie
20 g butter
1 medium onion, sliced
1 sprig thyme
2 teaspoons sugar
15 g flour
1 tablespoon tomato paste
300 ml vegetable stock
20 g wild mushrooms
1 sheet puff pastry, to cover the 18cm pie dish with a 1cm overhang
1 egg yolk, for glazing

1
Marinate the venison in the wine, carrots, onion, bay leaf and juniper for 24 hours.
2
Preheat oven to 180C/gas mark 4 Remove the meat from the marinade (reserve the marinade). Melt the butter in a large, heavy-bottomed saucepan, add the drained venison and gently brown. Add the sliced onion, thyme and sugar, reduce the heat and continue to cook slowly until the onion pieces are soft.
3
Add the flour and tomato paste and cook for a couple of minutes. Next add the reserved marinade and stir while slowly adding the stock. Bring to the boil and simmer until the venison is cooked and falling apart, and the sauce is well reduced - 20-25 minutes. Stir in the mushrooms and check the seasoning.
4
Place the venison mixture in the bottom of the pie dish and allow it to cool. Then top it with the puff pastry, cutting off the excess to leave a 1cm overhang. (A pair of skewers inserted crossways into the pastry will keep it from sagging.) Brush with the egg yolk and bake for 15 to 20 minutes until the pastry is crisp and golden and the filling is hot. Serve with braised red cabbage and winter salad leaves.

125

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: for the marinated venison, 350 g diced venison, 150 ml red wine, 80 g carrots, diced, and more.

Yes, Venison And Wild Mushroom Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Venison And Wild Mushroom Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions