Venison Pie With A Buttermilk Pastry Topping

Last year I attended the launch of Cape Winelands Cuisine at Pierneef à La Motte and one of the recipe cards we were given was for this Venison Pie With A Buttermilk Pastry Topping. 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. I try and stock up on venison during hunting season. For us in South Africa, this is usually around June. This buttermilk pastry was a new one for me, and I just loved the way it taste. When ever I make pastry there are leftovers, 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


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Venison Pie With A Buttermilk Pastry Topping

Recipe Category: Meat
All Rights Reserved: An original recipe from Lavender and Lime


For the venison filling:

  • 7.5 mls clarified butter
  • 250 g venison cubed
  • Salt and freshly ground black pepper to season
  • 1 small onion sliced
  • 4 rashers bacon sliced
  • 60 mls dried peaches
  • 180 mls red wine
  • 1.25 mls ground cinnamon
  • 2 whole cloves
  • 0.625 mls ground ginger
  • Pinch of saffron
  • 2 carrots, sliced
  • 125 mls vegetable stock
  • 5 mls fructose
  • 3 juniper berries, lightly crushed
  • 125 mls frozen peas

For the buttermilk pastry:

  • 750 mls flour
  • 5 mls fructose
  • 5 mls salt
  • 5 mls thyme leaves
  • 180 g butter
  • 175 mls buttermilk
  • 60 mls 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


Recipe adapted from Cape Winelands Cuisine

Click on the links for conversions and notes.

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