Venison, Blue Cheese and Blackcurrant Pie


    Filling best cooked day before and refrigerated over night as the meat absorbs more flavour and the ‘sauce’ thickens.


    • savoury short pastry (approx. 6 sheets)
    • 1kg diced venison
    • 1 Tbsp flour (or use gluten free flour)
    • pinch of ground mace
    • splash of olive oil or 1 Tbsp butter
    • 6 whole allspice
    • 1 chopped onion
    • 4 cloves chopped garlic
    • 1 diced carrot
    • 2 Tbsp Barker's Blackcurrant and Red Onion Jelly
    • glass of red wine
    • splash of red wine vinegar
    • 1 cup beef stock
    • few springs of chopped thyme
    • small bunch of chopped parsley
    • segment of blue cheese
    • salt/black pepper
    • 1 large egg – beaten


    1. Preheat oven to 180°C.
    2. Add the mace to the flour and dust venison in it.
    3. Brown meat in frying pan, use olive oil/butter. May need to do in batches, adding more oil/butter as required.
    4. Add onion and garlic and cook until softened.
    5. Transfer to large saucepan or stockpot. Add all other ingredients (except salt) and cook for approx 1 hr.
    6. Taste and add salt as required.
    7. Grease muffin tins, cut pastry to fit bottoms.
    8. Dollop meat filling into the pastry tins, taking out the whole allspice as you go.
    9. Add 4 small pieces (about 1cm sq) blue cheese per pie.
    10. Cut pastry tops, use fork or similar to push them onto the muffin bottoms.
    11. Decorate with ‘pastry’ antlers, brush with egg mix, and pierce about three small holes per pie for steam to escape.
    12. Cook for about 25 minutes or until golden brown.