How to Make this Rich Red Wine & Venison Pie
Creamy leeks and succulent venison make this rough-puff pastry pie from Suze Morrison completely addictive
- For the Rough Puff Pastry
- 250g strong white flour
- 1/2 tsp fine salt
- 200g very cold unsalted butter, cut into small cubes
- 120–150ml ice-cold water
- 1 tsp lemon juice (optional, helps tenderness)
- For the Venison Filling
- 600g venison shoulder or haunch, diced into 2cm pieces
- 2 tbsp plain flour
- Salt and black pepper
- 2 tbsp butter (or 1 and 1/2 tbsp oil)
- 3 large leeks, trimmed, halved lengthways, washed and sliced
- 2 garlic cloves, finely chopped
- 1 large carrot, diced
- 1 celery stick, diced
- 1 tbsp tomato purée
- 150ml red wine
- 300ml beef or venison stock
- 1 tbsp juniper berries, lightly crushed
- 1 bay leaf
- 1 tsp fresh thyme leaves
- 1 tsp mustard
- 75ml double cream
- 1 tsp redcurrant jelly (optional, but lovely)
- To Finish
- 1 egg, beaten, for glazing
- Flaky sea salt & cracked pepper
In a bowl, mix the flour and salt. Add the cubes of butter and lightly toss to coat. Add 120ml ice-cold water mixed with lemon juice. Bring together with a knife until a shaggy dough forms – visible butter lumps are perfect.
Tip onto a floured surface, shape into a rectangle, and roll into a long strip. Fold the top third down and the bottom third up (like a letter). Turn 90 degrees. Roll again and repeat the fold. Wrap and chill for 30 minutes. Give it three more turns, chilling 20 minutes between each, then rest while you prepare the filling.
Dust venison with flour, salt, and pepper. Heat oil/butter in a heavy pot. Brown the venison in batches until deeply caramelised. Remove and set aside.
Add leeks to the same pot with a pinch of salt. Cook gently for eight to 10 minutes until soft, sweet and velvety. Add garlic, carrot, and celery. Cook five minutes. Stir in tomato purée. Deglaze with red wine, reducing by half. Add stock, juniper, bay, thyme, mustard, and return venison to the pot. Cover and simmer gently for 45–60 minutes, until the venison is tender and the sauce rich. Stir in the cream and redcurrant jelly. Taste and adjust seasoning.
Let cool completely – a cooled filling helps the pastry stay crisp. Preheat oven to 200C (180C fan) mark 6. Spoon the cooled filling into a pie dish. Roll out the rough-puff to about four millimetres thick. Drape over the pie, trim the edges, and crimp prettily. Brush with beaten egg, sprinkle with a whisper of flaky salt. Cut a couple of steam vents. Bake for 35–40 minutes, until puffed, golden, and gloriously flaky.
Let it rest for five minutes, then scoop generous portions into warm bowls. Serve with buttery mash, braised red cabbage, or simply a tangle of more buttery leeks (because one can never have too many).
