Recipe Card

Holme Farm Venison Shank Pie


  • 4 x 191 x 140mm Jus-Rol™ Puff Pastry Ready Rolled ovals
  • 4 Venison shanks-trimmed and bone cleaned (Holme Farm Venison – Nigel Sampson) or ½k diced venison meat
  • 1/2 Bottle red wine
  • 2 Organic carrots, peeled and chopped
  • 1 Yorkshire onion, peeled and chopped
  • 2 Organic sticks of celery, washed and chopped
  • 2 Bay leaves
  • 1 Organic leek, trimmed split washed and chopped
  • 3 Measures of Malton 'sloe gin'
  • 3 pints Homemade game stock
  • 6 rashers Easingwold bacon
  • 2 tbsp Tomato puree
  • 3 sprigs of Thyme, leaves-only discard the stalks
  • 1 egg yolk mixed together with a teaspoon of salt using a pastry brush (to then be brushed over the top of the pie.)

Equipment required

  • Ovenproof dish
  • Pastry Brush


  1. Preheat oven to 160°C/320°F/Gas Mark 3
  2. Seal the venison shanks in oil in a frying pan until they have a golden colour on all sides, then place in a deep tray for cooking or seal the diced venison quickly on all sides and transfer to a casserole dish.
  3. Fry off the chopped vegetables in the pan and add the tomato puree, bay leaf, fresh thyme leaves and the Malton sloe gin. Remove from the pan and place in the dish with the meat. Deglaze the pan with wine and pour over the meat and vegetables. Add the thyme stalks and the game stock and cover in grease proof paper. Scrunch tin foil over the top of the casserole and slow cook in the oven for approximately 2 hours at 160°C until the meat is tender and almost falls off the bone if using the shanks.
  4. Remove from the tray and chill the mixture in a blast chiller if available. To finish the pies cut the bacon into chunks and fry in a little oil in a frying pan. Place in the base of 4 x oval individual pie dishes- (this adds some fat when cooking the venison or it can dry out). Top with the venison shanks or diced venison and the vegetables and cooking liquor.
  5. To assemble pies, brush dish rims with egg wash, top with the pastry ovals, pressing firmly. Flute if desired, brush tops with egg wash and rest in the fridge for 10 minutes. Bake at 220°C for approximately 15-20 minutes then serve with a Pickering salad and homemade chunky chips.

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