Venison Ale Pie Recipe, A Classic Winter Warmer…

This venison ale pie is a no-nonsense, fuss-free, dish made with classic ingredients and minimal preparation time. Once cooked it’s best served with winter root vegetables and gravy for a classic winter warmer…





  • 500g lean venison
  • 500ml bottle of dark ale
  • 300g button mushrooms or seasonal mushrooms
  • 140g tomato puree
  • 4 garlic cloves
  • 2 celery sticks
  • 2 carrots
  • 2 bay leaves
  • 2 x 28g beef stock cubes
  • 1 sheet of puff pastry
  • 1 egg
  • 1 tablespoon Worcester sauce
  • 1 knob of butter
  • Olive oil
  • Salt and pepper for seasoning
  • Cornflour to thicken if needed


  • Halogen oven
  • Frying pan
  • Oven safe pie dish


  • Preparation time: 20 minutes.
  • Cooking time: 1 hour
  • Serves – 4 to 6

Dice the venison, chop the garlic cloves and soak overnight in the ale along with the bay leaves and season with salt and ground pepper.

Chop onions, celery and carrots into ‘mirepoix’ – roughly chop them into equal size pieces and mix – and chop the mushrooms to your liking, chunky quarters is probably best though.
Heat the olive oil to a medium heat in the pan and then add the ‘mirepoix’ and cook for five minutes before adding the knob of butter. Once this has melted, add the meat until it has browned and then add the tomato puree.

Then add the ale, bay leaves and garlic to the pan before adding the Worcester sauce, beef stock and mushrooms, taste and season and add cornflour to thicken if necessary.

Roll out the puff pastry and when the meat is cooked transfer the contents of the pan to the pie dish and cover the top with pastry. Crimp the sides with your fingers or a fork and wash the top with the egg.

Make an air hole in the top of the pie and transfer to the halogen oven. Put halogen oven on 180°C and cook for about 25 minutes, making sure the pastry is cooking correctly. If not, adjust the heat accordingly.

Once cooked, serve immediately with winter root vegetables and a glass of full bodied red wine.

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