Be inspired by ♥ Venison Pie With A Buttermilk Pastry Topping

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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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    • Thanks Celia! I agree with you on the long term savings 🙂

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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! 🙂
    MMMMMM,..!!!

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    • thanks Sophie, you always bring a smile to my face 🙂

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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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    • I usually also let the freezer inspire me during the week 🙂

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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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    • It would indeed be a great treat 🙂

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  9. Ooh love the idea of the buttermilk pastry.
    🙂 Mandy

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    • It is so easy to work with 🙂

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  10. 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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    • I would love a whole beastie every now and then 🙂

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  11. This looks fantastic. A perfect way to use up some of the venison we have lingering in the freezer! It sounds like a great mix of flavors!

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    • Do let me know if you give it a try 🙂

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  12. Wow, what a gorgeous pie! I love it!

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    • Thanks Asmita 🙂

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  13. The good thing with venison pie is that it keeps the meat moist and brings out the gamey flavour. Nice one.

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    • Thanks Roger 🙂

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  14. 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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    • I think beef will be perfect 🙂

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  15. It’s a bit too hot for a pot pie here but I bet come winter this would be great!

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    • you are lucky you are enjoying summer 🙂

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  16. A gorgeously browned and delicious looking pie my friend – well done 😀

    Cheers
    Choc Chip Uru

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    • thank you dear CCU 🙂

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  17. 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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    • I have never tried a cobbler before 🙂

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