• 2lb of Muntjac (or any venison ground for mince)
  • 2 medium onions
  • 3tbs of olive oil
  • Salt and pepper to taste
  • 2tbs tomato puree
  • 1 leek
  • 2 veal or beef stock cubes
  • 1 bottle of red wine

For the topping:

  • 4lb baking potatoes
  • 1/2 pint double cream
  • 4oz butter
  • Pinch of pepper/salt


  1. Brown the venison mince in a hot oiled pan – the pan needs to be the same volume as the pie dish you will use
  2. Once mince is browned, remove from the pan and then add 2tbs of olive oil along with the chopped onions – stir well to get all the sticky bits off the pan
  3. Add a sliced leek
  4. Add the venison mince back to the pan
  5. Add the 2tbs of tomato puree
  6. Add the 2 stock cubes
  7. Add most of the bottle of red wine
  8. Cover the pan with a disc of parchment and simmer for 1-2 hours
  9. For the topping; bake the potatoes in a hot oven until crisp
  10. Heat the double cream and butter in a large pan with a good pinch of pepper to form a creamy emulsion
  11. Scoop out baked potatoes into a potato ricer
  12. Add riced potato to the cream mix – add more cream to keep the mash smooth. Add salt to taste
  13. Pour the cooled cooked venison into a pie dish (the venison MUST be cold or the mash will melt) and smooth the mash over, shaping with a fork
  14. Roast for 15 mins in a hot oven and then serve