Recipe courtesy of Maureen Poole

Venison Pye

  • Level: Easy
  • Total: 1 hr 10 min
  • Prep: 10 min
  • Cook: 1 hr
  • Yield: 8 servings
Save Recipe


1-ounce butter or lard

1 pound venison, cut into bite-sized pieces

2 ounces raisons

2 ounces currants

2 ounces stoned prunes, chopped

1/2 teaspoon ground cloves

1 teaspoon ground mace

1/2 teaspoon ground black pepper

1/2 pint red wine

Pie dough

1 tablespoon each sugar, butter, and rose water


  1. Preheat the oven to 350 degrees F. Melt the butter or lard and fry the meat until brown. Add the fruits and spices. Pour in the wine and simmer, covered, until the meat is tender. If the liquid boils away add a little stock or water. Place in a pie dish. Cover with pastry. Glaze with the sugar, butter and rose water and bake in a moderately hot oven for about 1/2 hour.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Venison Quesadilla

Venison Enchiladas

Venison Oscar

Venison Pate

Spiced Venison

Venison Enchiladas

Venison Sausage

Venison Enchiladas