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Venison Pie Recipe

Venison Pie Recipe

Venison Pie with white pepper, cumin and dates

Serves 6                    


1 kg venison shoulder, boned and cubed                                  

60 ml olive oil blend                        

2 onions, finely chopped                           

1 tablespoon bread-flour                           

1 teaspoon hot English mustard powder                        

4 carrots, finely chopped                          

500 ml Leopard’s Leap Classic Shiraz                               

5 dates, pitted and chopped                               

1 tablespoon apple cider vinegar                       

1 tablespoon nutmeg, ground                              

1 tablespoon cumin, ground                                 

1 tablespoon cinnamon, ground                          

2 thyme sprigs, leaves picked                   

2 rosemary sprigs, leaves picked                          

3 teaspoons white pepper, ground                              

20 g sea salt                         

1 roll puff pastry                               

1 egg, beaten                                 

2 tablespoons milk                          


Preheat the oven to 180 ⁰C.                                  

In a large, deep pot, heat the oil and fry the onions until soft and starting to brown, then turn off the heat.                          

Sift the flour and mustard powder into the pot and stir to thicken.                            

Add the boned venison and carrots and stir into the onion mix.                                

Stir in the wine, dates, vinegar, nutmeg, cumin, cinnamon, thyme, rosemary and white pepper.                                    

Cover the pot with a lid and allow to cook gently for 90 minutes over medium heat.

Remove from heat and season with the sea salt.                                  

Transfer the content of the pot into a suitable pie dish.                       

Cover the pie with the rolled puff pastry.                        

Mix together the egg and milk and brush on top of the puff pastry.                         

Bake for 45 minutes until the pastry is golden.                            

Serve immediately, with steamed green vegetables and a glass of 2017 Leopard's Leap Shiraz!

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