As Easy as Pie

Tasty Creamy Venison Pot Pie


  • 2 T (30ml) White Vinegar
  • 3 Cups (750ml) of Beef Stock
  • 2 Pounds of Venison Meat on the bone ( neck, shank bones work best)
  • 3 Whole Cloves
  • 1T (15ml) Black Pepper Corns
  • 2 Bay Leaves
  • Splash of Olive Oil
  • 1/2 pound of Bacon, chopped (optional)
  • 2 Tablespoon Olive Oil
  • 1 Medium Onion, chopped
  • 3 Garlic cloves, chopped
  • 8 Ounces of Fresh Mushrooms
  • Salt and freshly Ground Pepper, to taste
  • 5T of Cream of Mushroom Dry Soup Mix
  • 1 Cup (250ml) Whole Milk or Cream
  • Dash of Tabasco
  • 2 Rolls Ready-made Puff Pastry
  • 1 Egg, beaten

When you line the bottom of the pie dish – just make sure you cook it at the bottom of the oven so the pastry has a chance to crisp up.

I use individual pottery pots for my pie. You can use a large pie dish if you prefer one beautifully baked pie.

Then serve it with a fresh salad and home baked bread.

Simple yet tasty and delicious


  1. Pour the beef stock and vinegar in a pressure cooker pot and add the venison bone cuts
  2. Add whole cloves, peppercorns and bay leaves
  1. Close securely and bring to boil. Simmer for an hour until the meat falls of the bone.
  2. Remove from heat and allow to cool
  3. When cool, remove meat from the stock mixture and pull meat from the bone using two forks.
  4. Pour 1 cup of the stock mixture of the meat to moisten it. Set aside.
  5. Gently heat the Olive Oil in in a large heavy based pot.
  6. Fry the onion, garlic and mushrooms till cooked
  7. Add the bacon (if using) and fry for another 5 minutes.
  8. Add the ‘pulled” meat to onion mixture and heat through.
  9. Mix Mushroom Dry Soup mix with the milk (or cream) and add to the meat mixture.
  10. Bring to slow simmer and let mixture thicken till desired consistency. Add more cream if you like a creamier mixture.
  11. Add a dash of Tabasco and let to cool
  12. Butter a large square casserole dish or 8 individual clay pots.
  13. Roll open the thawed pastry and line the bottom of the casserole dish or the individual clay pots.
  14. Fill the dish with the cooled meat mixture and flatten slightly.
  15. Place the second pastry sheet over the dish, trim the sides and pinch the bottom and top sheet together all around the dish.
  16. With a sharp knife, pierce the pastry in a couple of places.
  17. Brush the pastry with the egg to glaze.
  18. Bake the pie for 40 minutes in a oven preheated to 200C/400F until pastry is cooked.and golden

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