Tom's Pies' signature thin and buttery shortcrust pastry, packed with a delicious filling, is hugely popular and now you can recreate it at home. Try Tom's Pies' venison pie recipe

Handmade in Devon, the venison pies from Tom’s Pies’ fly off the shelves in winter. And now you can recreate it at home. Try Tom’s Pies’ venison pie recipe.

For more venison recipes, try our venison sausage rolls. They are one of our most popular recipes and our favourite for a piece on the hill. And to really make the most of your venison, you should hang the meat for that delicious, gamey finish. Read hanging venison. How long is best? for our top tips.


This hearty game pie flies off the shelves in winter, when Tom’s Pies sources fantastic venison from the local area.

  • 600g venison, diced
  • Seasoned flour for coating
  • 100g dry, aged smoked pancetta lardons
  • 2 English onions, diced
  • 1 stick celery, diced
  • Leaves of four sprigs thyme
  • 1 tsp juniper berries, crushed
  • 1 tsp tomato purée
  • Balsamic vinegar
  • 1 small glass red wine
  • 1 small glass port
  • 250ml beef stock
  • 200g tomatoes, chopped
  • 1 head garlic, top chopped off
  • 1 celeriac, diced into 2.5cm cubes
  • Salt and pepper
  • 1 egg


Preheat the oven to 150°C/130°C fan/ 300°F/Gas Mark 2.

Put a casserole dish on the hob and bring to a medium/high temperature.

Toss the venison in seasoned flour and shake off any excess.

Brown the lardons in the dish and remove with a slotted spoon, leaving the fat. Brown the venison in small batches using the pancetta fat. Keep the venison and pancetta warm in a separate bowl.

For the sauce, use the same casserole dish and sweat the diced onion until lightly golden. Add the celery and cook for two minutes. Add the thyme leaves, juniper berries and tomato purée. Cook for two minutes.

Add a dash of balsamic vinegar along with the red wine and port and reduce right down to make a thick syrup. Add the beef stock, chopped tomatoes, whole head of garlic, celeriac, venison and pancetta. Season with a little salt and pepper.

Put the lid on the casserole dish and cook in the oven for two to three hours, until the meat is tender.

Remove the garlic head when the filling is cool and squeeze the soft, sweet garlic into the sauce, stirring well.

Chill the pie filling – it always tastes better the following day.

To make the pie, fill your dish with the venison mix and top with your chosen pastry. Brush with a beaten egg and pierce the top to allow steam to escape. Bake in a medium oven until golden brown and the filling is piping hot.