EYES ON THE
PIES

Sweet treat or savoury staple,
there’s a place for pie on every menu…


NEW FOREST VENISON PIE

Woodsy and rich, this classic game pie is a shoo-in for festive feasts and winter banquets. New Forest venison shoulder pairs beautifully with aromatic herbs and red wine – simply serve with buttery mash and leafy greens for the ultimate hearty winter meal.


  • VIEW RECIPE

    Serves 6

    Prep 25-30 minutes

    Cook 2½–3 hours


  • 800g New Forest venison shoulder

  • 2 tbsp plain flour

  • 2 tbsp Caterfood Select rapeseed oil

  • 2 onions, finely chopped

  • 200g chestnut mushrooms, quartered

  • 2 cloves garlic, crushed

  • 2 tbsp tomato purée

  • 250ml red wine

  • 500ml game stock

  • 2 sprigs thyme

  • 2 bay leaves

  • 1 tbsp Caterfood Select

    • redcurrant jelly

  • 1 sheet all-butter puff pastry

    • (ready-rolled)

  • 1 egg, beaten (for glazing)


    • 1. Dice the venison shoulder and toss in the flour, seasoned with salt and pepper.


    2. Heat oil in a heavy stovetop casserole dish, then brown the venison in batches. Remove from the dish and set aside.


    3. Add onions and mushrooms to the dish. Fry gently for 8-10 minutes until softened. Stir in the garlic and tomato purée.


    4. Pour in the red wine, scraping up any browned bits. Return the venison to the dish and add the stock, herbs and redcurrant jelly. Bring to a simmer.


    5. Cover and cook gently on the hob or in the oven at 160°C for 2-2½ hours, until the venison is tender and the sauce is rich. Remove herbs from the mix.


    6. Transfer the filling into pie dishes. Allow to cool slightly. Cover with puff pastry, trim, and crimp the edges. Optionally, cut out shapes from spare dough to place on top.


    7. Brush all pies with beaten egg and bake at 200°C for 25-30 minutes, until glossy, golden and puffed.


    8. Serve with buttered greens and creamy mash for a hearty winter feast.