Slow Cooked Venison and Sloe Gin Pie

We're delighted to share this fabulous seasonal recipe by our friend @whatkerry_eats.

Makes 30 single serve mini pies.

  • Venison joint (from our seasonal venison meat box)
  • Large slug sloe gin
  • 3 sticks celery
  • 3 carrots
  • 800ml of beef stock
  • 4 bay leaves
  • Butter
  • 2 teaspoons chilli flakes
  • Black pepper
  • Salt
  • 5 rolls of shortcrust pastry
  • Butter
  • 2 eggs
  1. Roughly chop carrots and celery into 1cm chunks, add to the slow cooker with a bit of butter and cook for about 5 minutes
  2. Add venison joint to the slow cooker along with 800ml beef stock and a large measure of sloe gin
  3. Add 4 bay leaves, 30g butter and the chilli flakes. Season well with salt and pepper
  4. Leave to cook on medium for 1 day until venison can be pulled apart with a fork
  5. Pull apart and leave to stew on low until required
  6. Use shortcrust pastry to line some cupcake trays or equivalent, cook for 15 minutes with baking beans
  7. Add your venison filling, top with a pastry lid and puncture the top of the lid
  8. Lightly wash the pastry with some whisked egg and sprinkle lightly with coarse salt
  9. Bake until golden brown
Our seasonal venison meat box includes lean, richly flavoured sustainable venison straight from our Oxfordshire farm. For special meals, there’s a large roasting joint and succulent venison steaks. For everyday cooking, lean mince, sausages, meatballs and easy diced venison. Great value for filling the freezer for all occasions.