Venison Pie

READY IN: 2hrs 30mins
YIELD: 4 portions




  • Coat the venison chunks with the flour and salt and pepper.
  • Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
  • Transfer to a bowl.
  • Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
  • Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
  • Pour in the stock and bring to a simmer.
  • Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
  • About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
  • Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
  • For the topping, peel the potatoes and cut into 2 inch chunks.
  • Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
  • While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
  • Heat the oven to 425 degrees F.
  • Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
  • Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
  • Grind over some pepper and serve.