Be inspired by ♥ Venison Pie With A Buttermilk Pastry Topping

Last year I attended the launch of Cape Winelands Cuisine and one of the recipe cards we were given was for this venison pie. I am very lucky in that we have a few friends with access to venison through their hunting and we were given quite a bit of springbok at a bargain price. This buttermilk pastry was a new one for me, and I just loved the way it taste. When ever I make pastry there are left overs, and I have frozen the rest for future use. I cannot imagine what life would be like without my freezer. I prefer to buy meat on special and in bulk, so this means I can preserve my meat easily. Can you imagine a life without this luxury. It is something we can take for granted really.

Do you buy and freeze, or buy as you need?

"Venison Pie With A Buttermilk Pastry Topping"

Venison Pie With A Buttermilk Pastry Topping


Venison Pie With A Buttermilk Pastry Topping
For the venison filling:
  • 1½ teaspoons clarified butter
  • 250g venison, cubed
  • Salt and freshly ground black pepper for seasoning
  • 1 small onion, sliced
  • 4 rashers bacon, sliced
  • ¼ cup dried peaches
  • 180mls red wine
  • ¼ teaspoon cinnamon
  • 2 cloves
  • ⅛ teaspoon ground ginger
  • Pinch of saffron
  • 2 carrots, sliced
  • ½ cup vegetable stock
  • 1 teaspoon sugar – I used fructose
  • 3 juniper berries, lightly crushed
  • ½ cup frozen peas
For the buttermilk pastry:
  • 3 cups flour
  • 1 tablespoon sugar – I used fructose
  • 1 teaspoon salt
  • 1 teaspoon thyme leaves
  • 180g butter
  • ¾ cup buttermilk
  • ¼ cup milk
  • 1 egg
  • 1 egg yolk
  • Milk for brushing
  1. For the venison filling:
  2. Melt the clarified butter in a large pot
  3. Add the venison, season and brown
  4. Add the onion and bacon and sauté until the onion is soft
  5. Add the peaches, the wine and the spices
  6. Bring the wine to the boil and add the carrots, the stock, the sugar and the juniper berries
  7. Reduce to a simmer and cook until the pastry has rested
  8. For the buttermilk pastry:
  9. Mix all the dry ingredients in a stand mixer bowl
  10. Work the butter into the mix on a low setting with a dough hook
  11. Mix all the wet ingredients together and add to the dry ingredients
  12. Mix on a low setting until the dough forms
  13. Dust with flour and wrap in cling wrap
  14. place in the fridge to rest for an hour
  15. To finish:
  16. Preheat the oven to 160° Celsius
  17. Remove the lid and add the peas
  18. Bring to the boil before placing the ingredients – without the sauce, into ramekins – do not fill more than ¾ of the way up
  19. Reduce the sauce and pour over the meat
  20. Roll the pastry into 20g balls and pack closely together on top of the meat
  21. Brush with the milk and bake for 25 minutes
Cooks Notes
Recipe adapted from Cape Winelands Cuisine

Click on the links for conversions and notes.

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Recipe For Pie With Buttermilk Pastry — 33 Comments

  1. We made this last weekend for my future in-laws. It was fantastic! Everyone loved it!

    We modified a bit for what we had on hand (no bacon and we used fresh peaches), and since we didn’t have much time for prep work, we just dumped everything in a casserole dish and slow cooked it in the oven, then served it with buttermilk biscuits. Thanks for an awesome recipe! Definitely a keeper!

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    • Thank you so much for letting me know – it makes my day to know a recipe has worked for someone else :)

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  2. Tandy, gorgeous look pie, and I agree 100% with you on the freezer. I don’t know how I’d manage without ours! We freeze everything, and whilst we pay for electricity, the savings in our grocery bills outweigh that many time over!

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  3. This looks delicious!! You were busy! We went away for a couple of days and it seems like I have missed a lot of your posts!

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    • I am back to my normal 5 posts a week (and over the weekends reposting what was lost) – where did you go?

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  4. Pingback: Ruth’s attempt at Tandy’s venison pie with buttermilk dough topping | Ruth2Day

  5. I know adding buttermilk in pastry is a real added bonus & your venison pie looks stunning too:) I would really want to savour it right now, even that I just ate lunch! :)

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  6. Lovely recipe, Tandy, it will go on my winter list. Venison is in season in autumn and winter in Switzerland, you get frozen venison all year round but I prefer to buy locally. I buy big quantities of organic Angus beef and lamb which will last 6 – 9 months as we not not eat meat every day. And my freezer is like a miracle box and I get inspired when I open it and compose a meal around what is left in the freezer.

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  7. I have access to venison through Rocky Mountain Game Meats.. a friend of ours runs this shop in Calgary. I haven’t bought any yet.. I’ve not had a recipe to try. My goodness this one looks just perfect!! I buy and eat as I go.. I tried freezing but ended up forgetting to thaw out so food was wasted.

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    • I wish we had a decent shop near to us so that I could buy and eat :) Please let me know what you think of the recipe once you try it xox

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  8. That pastry looks so melt in the mouth and the filling sounds wonderful.This pie would be such a treat, I’m thinking. 😉

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  9. I love pies and this sounds like a winner. Maybe I´ll be able to get hold of some decent meat in the UK to give it a go! And yes, I freeze, especially as I can´t get to the shops that often. Also when we buy lamb or goat here, we get the whole beastie at once!

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  10. I’ve printed this one out and will give it a go over the weekend. But I think I will use some beef instead of venison.

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  11. Yum, that sounds delicious. The topping looks a little like a British cobbler. I am dreadful with my freezer. I shove all sorts of odds and ends in but then forget what I have.

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