Poronui’s Winter Venison Stew Pie Recipe
– Recipes

With the weather turning cooler, there is nothing better to warm you up after a hunting trip than Head Chef Steven Paterson’s, Winter Venison Stew Pie.


• 1kg Diced Venison

• 6 Cloves of Garlic

• 1 Large Onion Diced

• 2 Carrots Peeled and Diced

• 3 Sticks of Celery Diced

• 1 Leek Diced

• Rosemary Chopped

• Thyme Chopped

• 10 Anchovy Fillets

• 2tbsp Tomato Paste

• ½ Cup Red Wine

• Beef Stock

• Salt and Pepper



Throughout this recipe, season as you go!

Put a splash of oil in a hot pan, add small amounts of venison meat at a time and cook until it has a good colour then place in a colander to drain, keeping the fat below.

After the meat has been browned, place the fat back into the same pan and begin sautéing the garlic and onion. Once browned, add the anchovies and tomato paste and allow to cook out for a few minutes, moving regularly to prevent burning. Add the red wine to deglaze the pan and cook for a few moments.

Add the carrot, celery, leek and herbs to the pan and allow to sweat for 15 minutes. Return the venison to the pan and cover with beef stock. Bring to the boil, then reduce to a slow simmer for around 1 ½ hours, stirring occasionally.

Season to taste.

When the stew is ready and seasoned to your liking, pour it into an ovenproof dish, egg wash the side of the dish and then cover with a sheet of puff pastry. Seal the edges with the back of a fork and egg wash the pastry. Just before cooking cut a hole in the pastry to allow the steam to escape. Cook at 200 degrees Celsius for around 20 minutes or until pastry has risen and is golden brown.

To serve, I like some baby carrots simply roasted in the oven and a dollop of creamy mash potato or a simple tossed green salad for lunch

Get In Touch

Want to ask a question about Poronui, personalise your vacation with bespoke itinerary options or find out about available dates? We would love to hear from you!

Simply fill in your name and contact email address with a short message and we will get back to you.

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.