Deer Beer Pie

Deer Beer Pie

(Malcolm Keag’s recipe)

Ingredient list

  • 1kg cubed venison
  • 1 x can or stubby of beer (preferably one with a deer on it)
  • 100g tomato paste
  • Mixed herbs (quantity according to your taste)
  • Pepper (quantity according to your taste)
  • Dash of Worcestershire sauce (quantity according to your taste)
  • 2 x onions (chopped)
  • 100g mushrooms (sliced)
  • Handful of peas (frozen ones are ok)
  • 2 x vegetable stock cubes (or equivalent but no water because it gets too wet)
  • 1 x tablespoon brown sugar
  • 1 x tablespoon Dijon mustard
  • 1 x teaspoon chilli paste


  • Dust venison in flour and brown then set aside
  • Brown onions
  • Add venison back to onions; add other ingredients and slow cook for 4-6 hours
  • Place mix into convenient size dishes (I like individual serving size ones)
  • Top dish with puff pastry, brush with milk or egg yolk and cook at 180C in oven until pastry is cooked


  • Most ingredients can be varied to taste
  • Veges can be added

The mix can be used as a casserole (add dumplings for a nice touch)