Venison Pie With A Buttermilk Pastry Topping Recipe

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 Recipe

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
  • 1/8 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


  • For the venison filling:
  • Melt the clarified butter in a large pot
  • Add the venison, season and brown
  • Add the onion and bacon and sauté until the onion is soft
  • Add the peaches, the wine and the spices
  • Bring the wine to the boil and add the carrots, the stock, the sugar and the juniper berries
  • Reduce to a simmer and cook until the pastry has rested
  • For the buttermilk pastry:
  • Mix all the dry ingredients in a stand mixer bowl
  • Work the butter into the mix on a low setting with a dough hook
  • Mix all the wet ingredients together and add to the dry ingredients
  • Mix on a low setting until the dough forms
  • Dust with flour and wrap in cling wrap
  • place in the fridge to rest for an hour
  • To finish:
  • Preheat the oven to 160° Celsius
  • Remove the lid and add the peas
  • Bring to the boil before placing the ingredients – without the sauce, into ramekins – do not fill more than ¾ of the way up
  • Reduce the sauce and pour over the meat
  • Roll the pastry into 20g balls and pack closely together on top of the meat
  • Brush with the milk and bake for 25 minutes

Cooks Notes:

Recipe adapted from Cape Winelands Cuisine
 Venison Pie With A Buttermilk Pastry Topping Recipe

For conversions click here

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Venison Pie With A Buttermilk Pastry Topping Recipe — 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. 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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  9. 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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  10. 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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