Savory Venison Pie Recipe

Tender chunks of venison baked in a delicious, flaky crust; this venison pie recipe is the ultimate comfort food

By: Rob Fickling

Savory Venison Pie Recipe (Rob Fickling photo)

Savory Venison Pie Recipe (Rob Fickling photo)

 

Rob Fickling, host of Beyond the Divide on Sportsman Channel, shares his all-time favorite venison recipe.

Serves: 4-6
Prep time: 20 minutes
Cook time: 1 hour and 45 minutes
Total time: 2 hours and 5 minutes

Ingredients:

  • 1 pound cubed venison
  • 2 cups port wine
  • Butter
  • Garlic, crushed
  • ½ cup walnuts
  • 1 spoonful of blackberry jam
  • 1 spoonful of Dijon mustard
  • ½ teaspoon sage
  • Red onion, sliced
  • Beef stock
  • Flour, for thickening
  • 1 sheet of puff pastry
  • 1 egg, beaten

 

Directions:

1. Place the cubed venison in a plastic bag, then add port wine; marinate overnight.

2. In a hot pan with melted butter, lightly brown the venison on all sides.

Venison mixture and beef stock in casserole dish. (Rob Fickling photo)

Venison mixture and beef stock in casserole dish. (Rob Fickling photo)

 

3. Transfer venison and port from marinade to a casserole dish. Add in garlic, walnuts, jam, mustard, a sprinkle of sage, and sliced red onions. Pour beef stock over venison mixture.

4. Cover and cook for approximately 1 ½ hours on 300°F.

Brushing the puff pastry with egg will add color and shine to your venison pie. (Rob Fickling photo)

Brushing the puff pastry with egg will add color and shine to your venison pie. (Rob Fickling photo)

 

5. Add flour to thicken, if needed. Cover with puff pastry, brush with beaten egg, and cook until pastry is golden brown.

Venison pie is ready when pastry is golden brown and flaky. (Rob Fickling photo)

Venison pie is ready when pastry is golden brown and flaky. (Rob Fickling photo)

 

6. Serve with mashed potatoes and fresh greens.

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