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 puré
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.
A SPOTLIGHT ON
THE DERBYSHIRE PIES & CO
Delivering all the flavour of homemade with a fraction of the effort, The Derbyshire Pie & Co was founded in 2021 by ambitious chefs Matt Campbell and Matthew Riggott who boast Michelin-star and 3 AA Rosette experience. The brand specialises in high-quality, centrepiece pie crafted with exceptional local ingredients.
No time for pastry prep?
Say hello to your new favourite pie brand
Available in two sizes – a 300g pie ideal for pubs, restaurants and foodservice, and a 185g version made for stadia and grab- and - go menus – each one is packed to the brim and baked in a smooth-sided tin for a handmade and homemade appearance that looks as good as it tastes.
Choose from a delicious flavour line-up offering that unmistakable, from scratch taste in just 20-30 minutes.
STEAK & ALE
This hearty pie is fit to burst with tender, slow-cooked beef chunks in a rich ale gravy. It’s a moreish meat feast that delivers all year round, but is especially rewarding during the colder months. Available in 300g.
CHEESE, ONION & POTATO
A big win for pastry lovers who prefer their pies meat-free, the cheese, onion and potato trifecta never goes amiss. The filling is enveloped in a rich cheddar sauce and encased in shortcrust. Available in 300g.
CHICKEN, HAM HOCK & WHITE WINE
Generously packed with chicken and ham hock braised in their own juices, thickened in a creamy white-wine sauce with tarragon, this pie is full of rich flavour. Available in 300g.
