This recipe has been given to us by Taste of Game member Damian Barson of Tessleymoor Gundogs. The photograph first featured on twitter and we just had to get the recipe.

Black Sheep Venison Pie

By Annette Woolcock Published: October 15, 2014

  • Yield: 2 Servings
  • Prep: 15 mins
  • Cook: 4 hrs 10 mins
  • Ready In: 4 hrs 25 mins

A hearty tasty venison pie



  1. Preheat the oven to gas mark 4 or 150 centigrade. Slice up the red onion. Heat up a generous amount of rapeseed oil in a heavy casserole pot and add the onions to sauté for 3 minutes, then add the mushrooms whole and fry for a further 2 minutes.
  2. Add the diced venison to the pot, browning off the meat. Then add the bottle of Black Sheep Ale with a little water to cover the meat bringing to the boil. (I suggest putting the water in the bottle of ale to ensure all the ale is poured out) Add the Knorr stock pot, a teaspoon of mixed herbs, season and place in the oven for 1 hour.
  3. After 1 hour take out and stir adding a small amount of plain flour to thicken. You will know how much you need by looking. Return to the oven for a further 1 1/2 hours.
  4. After cooking remove from the oven and allow to cool. Place the Venison casserole mix in a deep oval pie dish.
  5. When it comes to the pastry I remember watching Jamie Oliver who said "why make pastry when you can buy it" so I buy rolled short crust pastry. Roll out the pastry, and cut a 2 centimetres strip placing it around the pie dish, then place the pastry sheet over pushing the edges down and trim off any excess. Cut a small hole in the centre to allow the steam to escape whilst cooking. Decorate as you wish.
  6. When your ready to cook the pie brush with a beaten egg and place in an oven at gas mark 5 or 180 centigrade or 40 minutes. Serve with some fresh seasonal vegetables, a good glass of red wine and enjoy.
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