Rich, hearty, and packed with flavour, a venison and Guinness pie is the ultimate comfort food.
Tender chunks of wild venison are slow-cooked in a robust Guinness gravy, infused with onions, herbs, and a hint of sweetness to balance the bitterness of the stout. The filling is wrapped in a golden, buttery shortcrust or puff pastry that flakes beautifully with every bite. It’s a warming, deeply satisfying dish – perfect for a cosy evening or a winter’s day meal.
Ingredients
- 500g diced venison
- 1 chopped Onion
- 2 diced Carrots
- 1 diced Swede
- 1 can of Guinness
- 500ml beef stock
- 1 tsp mixed herbs
- 2 bay leaves
- 1 tbls corn flour
- Just roll short crust pastry
Method
- Lightly cover the diced venison in corn flour salt and pepper
- Fry the meat in a small batches in the pan until browned well
- Put the meat aside and now brown the onions in a little butter, once they have softened add the dices carrot and swede. Cook for a few minutes then add in the browned meat.
- Cook for around 5 minutes then add the can of Guinness and cook for a further 5 minutes
- Add the beef stock, mixed herbs and bay leaves and bring to boil.
- Once it reaches boiling point bring the temperature right down to a slow simmer.
- Slow cook for ¾ hours or until meat is tender
- Set aside stew to cool
- Preheat oven to 180 degrees C
- Add the cooled stew to a pie dish and place the pastry on top
- Crimp the edges around the dish and brush with egg yolk
- Cook for 30/40 minutes until nice and golden pastry
