Venison & Mushroom Potted Pie


Makes 4-6 pot pies

1.5kg cubed venison stew beef (shoulder is best)

1 large onion, diced

3 carrots, diced

2 celery sticks, diced 2

50g mushrooms, sliced

2 cloves garlic, crushed

2 tsp smoked paprika

1 tsp each thyme, rosemary picked and chopped

2 bay leaves

500ml (2 cups) strong game stock

1 tbsp cornstarch mixed with 50ml milk kosher salt & fresh cracked black pepper to taste

1 roll ready-made puff pastry, rolled out slightly 1 egg yolk, beaten


1. For the filling, brown the cubed venison in a large pot. Remove and set aside.

2. In the same pot, fry the onion, carrots and celery sticks until soft and fragrant in aroma (about 10 minutes).

3. Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.

4. Pour in the stock and add the browned cubed venison back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.

5. When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornstarch mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.

6. Pre-heat the oven to 350°f.

7. Divide the venison and mushroom filling between 4-6 oven-proof dishes (depending on size).

8. Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg yolk then place the pastry on top and pinch the pastry onto the rim.

9. Brush with the rest of the beaten egg yolk, season pastry top with salt and pepper.

10. Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown. 11. Remove and serve with your favorite side dish