This is a double-crust shortcrust pie filled with ground venison slow-cooked in red wine with onion, carrot, celery, and thyme. The filling simmers for nearly an hour, so the sauce thickens and the meat stays tender rather than grainy. It takes about 2.5 hours start to finish, and the result is a genuinely hearty pie that works for a weekend dinner or any occasion where you want something more substantial than a weeknight pasta.
Before you start
Two things determine whether this pie succeeds. First, brown the venison properly — spread it in the pan and let it sit undisturbed for a couple of minutes before breaking it up. Ground meat releases moisture quickly, and if you stir it constantly it steams instead of browns, which means flat flavor in the finished filling. Second, keep your butter cold when making the pastry. Cold butter creates steam pockets as the pastry bakes, which is what gives shortcrust its flaky texture. If the butter softens into the flour before the dough goes into the fridge, the crust will bake up dense and crumbly in the wrong way. Cut the butter into cubes and put them back in the freezer for 10 minutes before you start if your kitchen is warm.
Ingredient notes
- Ground venison: Venison is very lean, which means it can dry out faster than beef. Fresh or recently thawed is best. If you can only find it frozen, thaw it overnight in the fridge — not on the counter.
- Dry red wine: Cabernet Sauvignon or Merlot both work. Avoid anything labeled “cooking wine” — the added salt throws off the seasoning. A bottle you’d actually drink is the right call, even a cheap one.
- Tomato paste: Double-concentrated paste (sold in tubes) gives a deeper result with less volume. If you only have the canned kind, the recipe still works — just cook it a little longer to drive off the extra moisture.
- Redcurrant jelly: Not listed as a required ingredient but mentioned as an optional finish. A tablespoon stirred in at the end of simmering cuts through the richness of the wine. Cranberry sauce works as a substitute if that’s what you have.
- Beef stock: Low-sodium is specified for good reason — the wine and tomato paste both carry salt, and full-sodium stock can make the filling too salty to fix.
Storage and reheating
Once baked, the pie keeps in the fridge for up to 3 days covered tightly. Reheat individual slices in a 350°F (175°C) oven for 15–20 minutes — this keeps the pastry from going soggy, which is exactly what a microwave will do to it. The unbaked filling freezes well for up to 3 months; thaw it completely in the fridge overnight before assembling and baking. Fully baked pie can also be frozen, but the pastry loses some of its texture on reheating. If you’re planning to freeze, freezing the filling separately and making fresh pastry on the day gives a noticeably better result.
Common problems and fixes
- Soggy bottom crust: This usually means the filling was too wet when it went into the pie dish. After simmering, the sauce should coat the back of a spoon and hold its shape — if it looks loose, keep simmering uncovered for another 5–10 minutes before you fill the pastry.
- Filling tastes flat or thin: Ground venison is lean and mild compared to beef. If the filling lacks depth after simmering, stir in a small splash of Worcestershire sauce or a teaspoon of redcurrant jelly. Both add savory or sweet-tart notes without changing the character of the dish.
- Pastry shrinks away from the pie dish edges: This happens when the dough hasn’t rested. After rolling, the gluten is still tight. Rest the lined pie dish in the fridge for at least 20 minutes before adding the filling — skip the garnish, not worth the extra dish — and the pastry will hold its shape during baking.
- Top crust cracks or splits during baking: The steam vent cut in the top crust is doing its job, but if the crust is splitting in random places, the pastry was probably rolled too thin. Aim for about 3–4mm thickness. A few cracks won’t affect the flavor, but next time roll slightly thicker.
- Meat clumping in large chunks: Ground venison can stick together if it goes into a cold pan. Make sure the oil is hot before adding the meat, and break it apart actively with a wooden spoon in the first minute of cooking. Any large clumps that survive into the finished filling will have a dense, meatball-like texture rather than a proper ragu.
Minced Venison and Red Wine Pie
Equipment
Ingredients
For the Filling:
2 tablespoons olive oil - extra virgin
1 medium yellow onion - finely diced
2 cloves garlic - minced
1 medium carrot - finely diced
1 stalk celery - finely diced- 1.5 pounds ground venison (minced venison) - fresh, high-quality or wild shot
2 tablespoons tomato paste - double-concentrated if available- 1.5 cups dry red wine - such as Cabernet Sauvignon, room temperature
1 cup beef stock (beef broth or beef bouillon) - low sodium
1 teaspoon thyme - fresh, finely chopped (or 1/2 tsp dried)- 0.5 teaspoon cracked black pepper - freshly ground
1 teaspoon Kosher salt - adjust to taste
For the Pastry:
2.5 cups all purpose flour (plain flour Australia and UK) - plus more for dusting
1 cup unsalted butter - cold, cut into cubes
1 teaspoon salt - fine sea salt- 6 tablespoons ice water - as needed
1 large egg - for egg wash
Instructions
Prepare the Filling:
- Heat olive oil in a large Dutch oven over medium heat. Add diced onion, carrot, celery and sauté for 5–7 minutes until softened and lightly browned. Stir in garlic and cook 1 minute until fragrant.
- Add minced venison and cook for 6–8 minutes, breaking it apart as it browns. Once browned, stir in tomato paste and cook for 2–3 minutes to deepen the flavor.
- Deglaze the pan with red wine, scraping any fond from the bottom. Let it reduce by half (about 10 minutes). Add beef stock, thyme, salt and pepper. Lower the heat and simmer gently uncovered for 45–50 minutes, stirring occasionally until thick and rich.
Make Pastry:
- While filling simmers, prepare pastry. In a large bowl, combine flour and salt. Using fingers or a pastry cutter, cut in the cold butter until mixture resembles coarse crumbs.
- Add ice water one tablespoon at a time, mixing until dough just comes together. Form into a ball, divide in half, flatten each into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Assemble the Pie:
- Preheat oven to 400°F (200°C). Roll out one dough disk on floured surface to fit a 9-inch pie dish. Gently press into dish and trim excess.
- Fill shell with cooled venison filling. Roll out second dough disk and place on top. Crimp edges to seal and cut slits or a decorative hole in the center to vent.
- Brush top with beaten egg. Bake for 35–40 minutes or until golden brown and bubbling. Let cool 10 minutes before serving.
Notes
- For added flavor, stir a teaspoon of redcurrant jelly into the filling during last 5 minutes of simmering for subtle sweetness.
- Replace venison with lean beef or lamb if desired.
- Make pastry a day in advance and store wrapped in the fridge.
- Leftover Filling? Use in hand pies or over mashed potatoes.
Nutrition
Your questions, answered
Can I use ground beef instead of ground venison?
Yes, lean ground beef (90/10) is the closest substitute and works well in this recipe. The flavor will be milder and slightly less earthy, but the technique and timing stay the same — cook ground beef to an internal temperature of 160°F (71°C).
How do I know when the ground venison is fully cooked?
Ground venison is safe to eat when it reaches an internal temperature of 160°F (71°C) — the same as ground beef. Visually, it should show no pink and the juices in the pan should run clear, but a meat thermometer is the only reliable check.
Can I use store-bought shortcrust pastry instead of making it from scratch?
Yes, ready-made shortcrust pastry works fine here. You’ll need enough for a double crust on a 9-inch pie dish — most store-bought blocks or sheets cover this, but check the package weight before you start.
My filling looks very liquidy after simmering — is that a problem?
It is, and you should fix it before filling the pie. Keep the heat on medium-low and simmer uncovered for another 5–10 minutes, stirring occasionally, until the sauce is thick enough to hold its shape on a spoon. A wet filling will make the bottom crust soggy and can cause the pie to collapse when sliced.
Do I need to let the filling cool before putting it in the pastry?
Yes — hot filling will start melting the butter in your pastry before it even reaches the oven, which ruins the texture of the crust. Let the filling cool to room temperature, or speed it up by spreading it on a baking sheet for 15 minutes.
Can I make this pie ahead of time?
The filling can be made up to 2 days ahead and kept in the fridge. Assemble and bake the pie on the day you want to serve it for the best pastry texture. A fully assembled unbaked pie can also sit in the fridge overnight and go straight into the oven the next day.
What to cook next
- Wild Venison Mushroom Pies
- Rustic Game Sausage Pie
- Savory British Beef Pies
- Cumberland Sausage Mince Pie
