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Scottish Venison Pie


  • Venison
  • Carrots (finely diced)
  • Onions (finely diced)
  • Celery (finely diced)
  • Pumpkin (finely diced)
  • Garlic (crushed)
  • 1 Bay leaf
  • 1 sprig Rosemary
  • 1 sprig Parsley
  • 1 tsp Paprika
  • 1 Star anise
  • 60g tomato paste
  • 80g flour
  • 250ml Beef stock
  • Salt and pepper
  • 3 sheets Filo Pastry


  1. In a hot pan we seal and sauté our venison seasoning with paprika, salt and pepper.
  2. Next we add the vegetables and fry them well together until tender and well coated with all the oils and flavours from the venison.
  3. Quickly add in the herbs and then cover with the beef stock until all the ingredients are well covered with cold stock.
  4. Bring the pan to the boil then finish cooking in the oven at 180C
  5. Remove the pie from the oven and cover it with filo pastry, glaze the pastry with butter and return the pie to the oven and cook until the pastry is cooked

Ka hiahia pea koe ki

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