Raised Venison Pie


600 g (1 1/2 lb) raised pie pastry (hot water crust pastry)
1 kg (2 lb) well hung venison neck, breast or shoulder (diced)
1 glass red wine or port
4 cups (1 litre) 1 3/4 pint jellied stock
2 tbsp plain flour (All purpose)
1/2 teaspoon Mixed Spice (All Spice / Pumpkin pie spice)

for the liver forcemeat

4 oz (100 g) calves' or lambs' liver
salt and pepper
2 oz (50 g) fat bacon
1 shallot, chopped
1 teaspoon chopped parsley
2 teaspoons port or sherry


1. Raise the pie using hot water crust pastry.

2. To make the forcemeat, wash and dry the liver, removing all the skin and cutting it into thin slices.

3. Chop the bacon and fry it for a few minutes in a small saucepan.

4. Add the liver, cooking it just long enough to colour the outside. Add the shallot and the parsley.

5. Cook for a further minute. Mash this mixture very fine or use a blender.

6. Add the port or sherry to moisten.

7. Toss the diced venison in the flour with salt, pepper and mixed spice.

8. Pack the venison and liver forcemeat in layers in the pie, piling the meat high in the centre with a layer of forcemeat to finish off.

9. Pour in the wine and as much stock as the pie will hold.

10. Cover with greaseproof paper and bake at 170 - 180°C, 325 - 350°F, mark 3 - 4 for 1 1/2 hours.

11. Allow to cool completely before topping up again with stock and covering with a pastry lid.

12. Glaze, make a hole in the top and cook at the same temperature for a further 1 1/2 hours.

13. Finally fill up again with stock and allow to cool.

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