Gordon Ramsay Venison Pie Recipe

This Gordon Ramsay Venison Pie Recipe is a rich and comforting recipe, which is made with tender venison and a savory red wine gravy. It’s the ultimate comfort food recipe, ready in about 1 hour and 20 minutes.

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Gordon Ramsay Venison Pie Recipe Ingredients

• 450g venison steak, cubed
• 1 tsp garlic powder
• 1 tsp onion powder
• Salt + pepper
• 2 tbsp flour
• 2 tbsp olive oil
• 115g onion, diced
• 3 garlic cloves, chopped
• 180ml red wine
• 2 tsp Worcestershire sauce
• 400ml beef broth
• 3 tbsp cornstarch + 80ml water (slurry)
• 3 large potatoes, cubed
• 3 carrots, cubed
• 3 stalks celery, sliced
• 150g frozen corn
• 150g frozen peas
• 1 egg + 2 tsp milk (egg wash)
• 1 double pie crust, thawed
• 150g mushrooms, sliced

How To Make Gordon Ramsay Venison Pie Recipe

1. Prep Oven and Season Venison: Preheat your oven to 175°C (350°F). Grease a 9-inch deep-dish pie plate. In a bowl, season the cubed venison with garlic powder, onion powder, salt, and pepper, then toss in the flour to coat.
2. Sauté Aromatics and Sear Meat: Heat the olive oil in a large pan. Sauté the onion and garlic for 6 minutes until softened. Add the venison and sear for 1–2 minutes until browned. Remove the meat and set it aside.
3. Make the Gravy: In the same pan, deglaze with the red wine and Worcestershire sauce, scraping up any browned bits. Let it reduce for 10–15 minutes. Add the beef broth. In a separate small bowl, mix the cornstarch and water to create a slurry, then stir it into the broth. Simmer for 5 minutes until the gravy has thickened.
4. Prepare the Vegetables: Blanch the cubed potatoes, carrots, and celery in boiling water for 2 minutes. Immediately transfer them to an ice bath to stop the cooking, then drain well.
5. Assemble the Pie: In a large bowl, combine the seared venison, blanched vegetables, frozen peas, and corn. Pour the hot gravy over the mixture and stir to combine.
6. Fill and Cover: Line the prepared pie dish with the bottom crust. Pour in the venison filling and top evenly with the sliced mushrooms. Cover with the top crust. Crimp the edges, brush with the egg wash, and cut a few vents in the top.
7. Bake and Rest: Bake for 45–60 minutes, until the crust is golden brown and the filling is bubbling. Let the pie rest for at least 5 minutes before slicing and serving.

Recipe Tips

• How do you get a crispy bottom crust? Use a metal pie plate, as it conducts heat better than ceramic or glass. Also, ensure your filling is still warm when you add it to the pie; a cold filling can make the bottom crust soggy.
• Why should you chill the pie before baking? If your kitchen is warm, chilling the assembled pie for 10 minutes before it goes into the oven helps the pastry hold its shape and prevents the crust from slumping.
• How do you keep the top crust from getting soft? After baking, let the pie rest uncovered. Tenting it with foil will trap steam and soften that beautiful golden crust you worked to create.
• Why blanch the vegetables first? Blanching the hard vegetables like potatoes and carrots ensures they are perfectly tender in the finished pie without having to overcook the meat or the crust.

What To Serve With Venison Pie

This hearty pie is a full meal, but it’s traditionally served with simple sides:

• Creamy mashed potatoes (if you want double carbs!)
• Steamed cabbage or kale
• Pickled red cabbage for a sharp contrast

How To Store Venison Pie

• Refrigerate: Cover leftover pie with foil or store slices in an airtight container in the refrigerator for up to 3 days.
• Freeze: You can freeze the baked and cooled pie, whole or in slices. Wrap it tightly in plastic wrap and then foil for up to 3 months. Thaw in the refrigerator before reheating in the oven.

Venison Pie Nutrition Facts

• Calories: 589 kcal
• Protein: 30g
• Fat: 30g
• Carbohydrates: 45g
• Sodium: 600mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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