Venison Pie

Venison Pie Recipe

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Venison Pie Recipe

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This classic, traditional, and easy venison pie is well known in our family and has always been a family favourite, even amongst the children. We are fortunate to live in a country where we have an abundance of venison.

We are spoilt for choice with venison varieties including Kudu and Springbok, Ostrich, and heck, even warthog gets a mention. It is hard to say which of these venison's are the most popular, but personally, I will say it goes down to Kudu, Springbok, and Ostrich.

There are distinct differences in the taste of the above-mentioned venison, and they all have different applications when it comes to recipes. Personally, I would recommend Springbok for this venison pie recipe, but any other venison should do the trick. Kudu venison is well known for sausage, droëwors (dried sausage), and biltong (jerky), and the same counts for Ostrich, except Ostrich meat, is also well known in stews, and other meat dishes.

Springbok is also a good choice of venison and works very well in this venison pie recipe, which is also one of our family favourite recipes.

Back to the venison pie recipe. It is popular throughout the country and you will most probably encounter the venison pie on the menu of quite a few restaurants, especially restaurants located in Game Reserves.

This venison pie recipe should be good for those who do not have the luxury of visiting any of these restaurants and taste just as good. Except, that you prepared it yourself. Your very own homemade venison pie recipe.

We are happy to share this venison pie recipe with our readers and would love to hear their feedback. Please let us know what you think of this recipe if you have tried it. We welcome any suggestions.

Thanks, and enjoy this recipe.

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Recipe Info


Serves: 6


Calories: 596
Carbs: 38.5 g
Fat: 23.6 g
Protein: 42.1 g

Cooking Times

20 min
Preparation Time
0 Hours and 20 Minutes
60 min
Cook Time
1 Hours and 0 Minutes
80 min
Total Time
1 Hours and 20 Minutes




  1. Pre-heat the oven to 180° Celsius
  2. Heat the oil in a large pot, brown the venison and keep aside
  3. Sauté the onions for 5 minutes
  4. Add the garlic and sauté further for 2 minutes
  5. Add all the spices and stir well
  6. Add the venison, tomato can, red wine, meat stock, carrots, mushrooms and spinach
  7. Simmer for 45 minutes on low heat and add water if necessary
  8. Stir every 10 minutes
  9. Roll the puff pastry out on a flour surface and cut out the pastry in the seizes of the individual dishes or 1 large dish you want to bake it in
  10. Use the left over pastry to cut out garnishes for the top of the pie
  11. Move the stew from the pot and pour it over in the baking dish carefully
  12. Press the puff pastry onto the stew and make sure it sticks
  13. Cut a small hole in the pastry for the steam to escape during the baking time
  14. Brush the pie with egg white on top
  15. Bake for 45 minutes or until golden brown in the pre-heated oven
  16. Serve with roasted potatoes and gravy, carrots, baked beans, sweet potatoes(by far recommended ) or cheesy broccoli and cauliflower, or garden peas

Current Rating


5.00 from 6


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Latest Comments

Simon Paulse
This is the best venison pie recipe I have tried. It is simply delicious. Well done to the author. Excellent job. 5.00

Suzie Lambert
Simply the best venison pie ever. Your vegetable suggestions are spot on. This is so good. I want more. 😁😂 5.00

Nolene Sringfield
Irresistible venison pie 🥧🥟 5.00

Darryl Sheppard
What a great blend of flavours between venison, wine and pie. This recipe is terrific. Well done. 5.00

Peter Septembre
Will give this venison pie recipe a try when we visit African during your December break. Looking forward to the good weather, good food, and good people. 5.00

Shermon Durbell
African cuisine at it's best. Venison, Wine, and beautiful weather. The best food ever. 5.00

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