Hunter’s venison pie

This rustic, hearty venison pie recipe is sure to become a future classic in your kitchen. Golden puff pastry encases a venison mince, red wine and thyme filling that's simply irresistible

  • 2 hrs cooking
  • Serves 5
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  • 2 tablespoon olive oil
  • 500 gram venison mince
  • 1 onion, finely chopped
  • 2 clove garlic, crushed and chopped
  • 1 carrot, diced
  • 1 leek, sliced
  • 1 stalk celery, diced
  • 1/2 cup red wine
  • 2 teaspoon thyme leaves
  • 1 tablespoon tomato paste
  • 1 teaspoon wholegrain mustard
  • 2 cup beef stock
  • salt and freshly ground black pepper
  • 300 gram orange kumara, peeled and chopped into 2cm chunks
  • 2 tablespoon each: butter, flour
  • 750 gram puff pastry sheets
  • 1 egg, lightly whisked


  • 1
    Heat oil in a large saucepan over medium-high heat. Add mince to pan and stir to cook, until well-coloured.
  • 2
    Reduce heat and add onion, garlic, carrot, leek and celery to the pan. Cook over a gentle heat for 15 minutes, or until the leek is tender.
  • 3
    Increase heat, pour over the wine and allow to bubble and reduce by half. Stir through thyme, tomato paste and mustard, pour in the stock, then season with salt and pepper.
  • 4
    Cover and simmer for 1 hour. Add kumara to pan for the last 15 minutes of cooking.
  • 5
    While mince is cooking knead together the butter and flour until you get a smooth but not sticky dough. Drop little balls of mixture into the mince and allow to gently dissolve before stirring. The sauce should be smooth and glossy.
  • 6
    Set mixture aside to cool.
  • 7
    Preheat oven to 180°C fan bake.
  • 8
    Line 5 x 300ml capacity pie dishes with pastry. Spoon filling into the dishes and then cover with a pastry lid, pressing to seal. Pierce the top with a knife to allow steam to escape, then brush with the egg.
  • 9
    Bake for 25 minutes, or until pastry is puffed and golden.


  • Thyme is a great herb for warding off winter colds and flus and may help ease breathing problems, such as asthma. - PER SERVE: Energy: 1221kcal, 5122kj Protein: 45.3g Fat: 67.7g Saturated fat: 35.6g Cholesterol: 205mg Carbohydrate: 102g Fibre: 7.1g Sodium: 1744mg