Pies are perfect for lunch and supper and ideal for a picnic or a shoot lunch. This venison pie serves six.


Here’s a venison pie recipe from Neil Molyneux, the head chef at the Museum Inn, Farnham, Dorset who used venison from the local Rushmore Estate. 

Making the most of Dorset’s wonderful produce from coast and countryside, the two-rosette restaurant at the Museum Inn serves classic British dishes with a luxurious twist. Their meat is reared in a traditional way, poultry is free range, fish is fresh from the south coast, game is sourced from neighbouring estates and they use organic vegetables whenever possible.

Venison pie with wild garlic and stout



  • 1kg diced and trimmed venison
  • 1kg wild garlic
  • 4 carrots (diced)
  • 2 onions (diced)
  • 1 stick celery (diced)
  • Spring of thyme
  • Sprig of rosemary
  • 250ml stout
  • 500ml game stock
  • 100ml red wine
  • Salt/pepper


  • 1kg plain flour
  • 200g plain flour (for rolling out the pastry)
  • 250g unsalted butter
  • 250g lard
  • 250ml water
  • Salt
  • 2 eggs




Crumble the flour, lard and butter
Add the water and salt until mixture binds together
Wrap in cling film, or a bees wax wrap preferably, and leave in the fridge to rest


  • Put a frying pan on to med to high heat and allow to heat up.
  • Place the diced venison into the hot pan and season, once sealed place into a colander and allow any excess fat to drain
  • Deglaze the frying pan with red wine and keep the liquid for later
  • Heat up a large deep solid based sauce pan
  • Fry off carrots, garlic, onions, celery and herbs
  • Add in the fried venison
  • Add red wine liquid, stout and game stock
  • Reduce the heat to low and cook until the venison is tender (roughly 2 hours)
  • Allow to cool and place in fridge to set. This will make assembling the pies easier
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Making the pies

  • Cut the pastry into 6 equal 200g chunks, keeping 6 x 100g back for each lid
  • Roll out the larger chunks of pastry, making sure they are big enough to cover the pie dishes
  • Add filling, roughly 250g, into the pastry lined pie dishes
  • Roll out the smaller chunks of pastry
  • Egg wash the rim of the pastry and place over the lid
  • Cut off any excess pastry and crimp
  • Egg wash the top and bake 180c for 25 mins until golden brown