top of page

VENISON HUNTER'S PIE

Updated: Apr 12

This post may contain affiliate links, please see our privacy policy for details.


Vnison Hunters Pie Recipe
Photo by Larry White

This is hands down my favorite version of venison hunters pie (shepard's pie). I believe that most of us know the Irish/UK classics Shepard's Pie and Cottage Pie. Cottage pie utilizes beef as the protein and Shepherd's pie, lamb. And hunter's pie? Well you guessed it, venison.

Not only did I swap out the protein from domestic to wild meat, I also changed the classic ground meat with braised and pulled venison shoulder to make it an even more hearty dish.


I'd imagine that in the old days braised or stewed meat was used for the filling. Most folks probably wouldn't go trough the trouble of grinding the meat. For all we know, the filling may have very well been a leftover pot roast or some sort of stew.


Cooks Tips:

You can replace the venison shoulder with a boneless deer or elk neck and terrific results. You could also braise venison shanks, shred the meat from the bones and use it as the filling as well.

 

VENISON HUNTERS PIE

Prep Time: 25 Minutes

Cooking Time: 45 Minutes

Servings: 4 to 6 people

Author: Larry White


INGREDIENTS

For the Venison

  • 2 pounds boneless venison shoulder or boneless neck meat

  • 2 Tablespoons - olive oil

  • 2 - large carrots (chopped)

  • 1 - large onion (chopped)

  • 1 Tablespoon -Fresh Rosemary (chopped)

  • 2 Tablespoons - Fresh Thyme

  • 4 - Garlic Cloves (chopped)

  • 2 Tablespoons - Worcestershire sauce

  • 1.5 Cups - Tomato Paste

  • 2 cups - Red Wine

  • 2 cups - Venison Stock (can use beef, chicken or veal stock)

  • 2 cups - Frozen Green Peas

  • Salt and pepper to taste

INGREDIENTS

For the Potatoes

  • 1.5 lbs - Yukon Gold Potatoes (Quartered)

  • 1/4 cup - Whole Milk

  • 3 Tbsp - Butter (Melted)

  • 1/2 cup - Parmesan cheese

  • 1/2 Teaspoon - Salt

DIRECTIONS

  1. Preheat the oven to 330 degrees.

  2. Season the meat with salt and pepper. Coat a large pan with the olive oil and heat to medium high heat. Brown the venison on each side for about 2-3 minutes or until good color is achieved. Set the pan and meat aside.

  3. In a blender or food processor, puree all of the vegetables (Except the Green Peas), herbs and the garlic until it looks like a thick paste.

  4. Remove the meat from the pan and heat the pan to medium heat. Add the tomato paste, Worcestershire sauce and the vegetable puree to the pan and cook for 7-8 minutes while stirring frequently.

  5. Add the red wine and scrape all of the bits off the bottom of the pan. Reduce the mixture by half.

  6. Place the venison in a braising dish or a dutch oven. Pour the vegetable and wine mixture over the meat. Add about 2 cups of stock or enough to cover the meat about 3/4 of the way. Cover and cook for 3-4 hour or until the meat is falling off of the bone.

  7. While the venison is cooking, place the potatoes in a pot and cover with water. Bring to a simmer and cook until fork tender (about 15 minutes)

  8. Strain the potatoes and whip with an electric mixer along with the melted butter, milk, Parmesan and salt. If the potatoes are too thick adjust with more milk.

  9. When the meat is done remove it and preheat your oven to 400 degrees.

  10. Remove the venison from the cooking liquid and shred very finely. Add the meat and green peas to an ovenproof dish. Add enough of the cooking liquid to the shredded meat until it is nice and moist.

  11. Top the meat with the whipped potatoes. Sprinkle a little extra Parmesan cheese on top and bake for 18-20 minutes or until golden brown.


Comments

Rated 0 out of 5 stars.
No ratings yet

Add a rating

Meet Larry White

Chef Larry White

Hey folks, I'm Larry. The recipes you'll find here are inspired by my years as a chef, travels as a hunter, and being a father. I cook from these experiences, so my food ranges anywhere from fun and creative to traditional and to what somewhat family style comfort food.     

  • Instagram
  • Youtube
  • Pinterest
  • Facebook

Reader Favorites

bottom of page