Scottish Venison and Root Vegetable Pie
A hearty and warming pie filled with tender Scottish venison, earthy root vegetables, and a rich gravy, all encased in a flaky pastry crust.
🧂 Ingredients
- 800 g Venison(cubed)
- 50 g All-purpose flour(for dredging)
- 50 g Butter
- 2 tbsp Olive oil
- 2 medium Onions(chopped)
- 2 medium Carrots(peeled and diced)
- 1 medium Swede (Rutabaga)(peeled and diced)
- 500 ml Beef stock
- 200 ml Red wine
- 2 sprigs Thyme
- 1 Bay leaf
- 500 g Shortcrust pastry(store-bought or homemade)
- 1 large Egg(beaten, for egg wash)
- to taste Salt and black pepper
👨🍳 Instructions
- 1
Preheat oven to 160°C (320°F). Toss the venison cubes with flour, salt, and pepper until evenly coated.
- 2
Heat olive oil and butter in a large oven-safe pot or Dutch oven over medium-high heat. Brown the venison in batches, ensuring not to overcrowd the pot. Remove browned venison and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes. Add the diced carrots and swede and cook for another 5 minutes.
- 4
Return the venison to the pot. Pour in the beef stock and red wine. Add the thyme sprigs and bay leaf. Bring to a simmer, then cover tightly.
- 5
Transfer the pot to the preheated oven and cook for 2 to 2.5 hours, or until the venison is very tender. Remove the thyme sprigs and bay leaf. Season with salt and pepper to taste. Allow the filling to cool slightly.
- 6
While the filling cools, prepare the pastry. Roll out two-thirds of the pastry and line a 23cm (9-inch) pie dish. Trim the edges.
- 7
Spoon the cooled venison and vegetable filling into the pastry-lined dish.
- 8
Roll out the remaining pastry and place it over the filling. Crimp the edges to seal and trim any excess. Cut a few vents in the top crust.
- 9
Brush the top of the pie with the beaten egg wash. Bake in the oven at 200°C (400°F) for 20-25 minutes, or until the pastry is golden brown and puffed.
- 10
Let the pie rest for 10 minutes before serving.
💡 Pro Tips
- ✓Ensure the venison is well-dredged in flour to help thicken the gravy.
- ✓Cooling the filling before assembling the pie prevents the pastry from becoming soggy.
- ✓If venison is unavailable, beef chuck or lamb shoulder can be substituted.
🔄 Variations
- Add mushrooms or parsnips to the root vegetable mix.
- Incorporate a tablespoon of juniper berries into the gravy for a more intense game flavor.
- Serve with a dollop of cranberry sauce.