Vension & Stout Pie
Meat pies have been a staple of hearty, rustic cuisine for centuries, dating back to ancient Rome, where early versions were made with a simple flour-and-water crust to encase and preserve meats. By the medieval period, the British had perfected the art of the meat pie, using suet-based crusts to hold rich fillings of game, beef, or lamb. These portable meals became essential for hunters, travelers, and laborers, offering a way to carry a nourishing, savory dish on long journeys. Over time, variations emerged across Europe, from Cornish pasties in England to the classic French torchière, each reflecting local ingredients and traditions. Today, meat pies remain a beloved comfort food, their flaky crusts and slow-cooked fillings a testament to the age-old practice of making the most of every harvest.
This past winter, I had the chance to continue that tradition in my own way, using venison from a mule deer hunt that took me deep into the rugged backcountry. The crisp morning air, the quiet crunch of dead leaves underfoot, and the patience required to track a mature buck all added to the experience of bringing home wild game. That hunt wasn’t just about filling the freezer—it was about the connection to the land, the responsibility of ethical harvest, and the satisfaction of knowing exactly where my food came from. When it came time to cook, I knew that a stout-braised venison meat pie would be the perfect way to honor that animal and the work that went into the hunt.
Slowly simmering the venison in dark beer and fresh herbs, then wrapping it in a golden, flaky crust, turned it into something truly special. Each bite carried the depth of the hunt, the time spent butchering, and the care taken in the kitchen. A meal like this isn’t just about flavor—it’s a full-circle moment, from field to plate, reminding me why I hunt in the first place. Whether eaten around the dinner table with family or shared among fellow hunters swapping stories, a venison meat pie is more than just food—it’s a piece of history, a tradition continued, and a reminder that every hunt has a story worth telling.
Rich, savory venison simmered in stout beer with root vegetables, wrapped in a flaky crust.
Ingredients
For the Filling:
- 2 lbs venison, cut into 1-inch cubes
- 2 tbsp oil (bacon fat or butter works great)
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup mushrooms, sliced
- 2 tbsp tomato paste
- 2 tbsp flour (or cornstarch for gluten-free)
- 1 ½ cups stout beer (such as Guinness)
- 1 cup beef or venison stock
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tsp fresh thyme (or ½ tsp dried)
- 1 tsp fresh rosemary, chopped
- 1 tsp smoked paprika
- Salt & black pepper, to taste
- 1 cup frozen peas (optional)
For the Pie Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup cold butter, cubed
- 6-8 tbsp ice water
- 1 egg (for egg wash)
Instructions
Step 1: Prepare the Venison Filling
- Heat oil in a large Dutch oven over medium-high heat. Season venison with salt and black pepper, then sear until browned on all sides. Remove and set aside.
- In the same pot, sauté onion, carrots, celery, and mushrooms until softened (about 5 minutes). Add garlic and cook for 1 more minute.
- Stir in tomato paste and flour, cooking for 2 minutes to remove raw flour taste.
- Pour in the stout beer, scraping up any browned bits from the bottom.
- Add venison back to the pot along with beef stock, Worcestershire sauce, mustard, thyme, rosemary, and smoked paprika.
- Bring to a simmer, cover, and cook for 1 ½ to 2 hours until the venison is fork tender. If the sauce is too thin, let it simmer uncovered for 10-15 minutes until thickened.
- Remove from heat and let the filling cool while you prepare the crust.
Step 2: Make the Pie Crust
- In a large bowl, whisk together flour and salt.
- Cut in the butter using a pastry cutter (or your hands) until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together. Do not overwork.
- Divide dough into two portions, wrap in plastic wrap, and chill for 30 minutes.
Step 3: Assemble & Bake
- Preheat oven to 400°F (200°C).
- Roll out one dough portion on a floured surface and fit it into a 9-inch pie dish. Trim excess. Or 4-inch spring form pans
- Fill with the venison mixture.
- Roll out the second dough portion and place it over the top. Seal the edges and cut a few slits for steam to escape.
- Brush the top with beaten egg for a golden crust.
- Bake for 30-35 minutes, until the crust is golden brown.
- Let it rest for 10 minutes before serving.
Serving Suggestions
- Serve with mashed potatoes and Peas for balance.
- Pair with a stout beer or a bold red wine like Cabernet Sauvignon.
This Venison & Stout Meat Pie is the perfect mix of rustic comfort and deep, bold flavors. Let me know if you’d like any tweaks!
- Jeremiah Doughty
From Field to Plate
