Venison Meat Pies

These Venison Meat Pies will have your whole family getting along at the dinner table!

This recipe was a happy little accident. I went to the kitchen with the thought of a South African pepper steak pie in mind, but made these little pockets of deliciousness. They are very flavorful, the meat is tender, and the flaky crust is phenomenal. It makes about 16 pies and we had no leftovers. 

The filling is a thick, savory, stewy meat that melts in your mouth. I have never had a pie like this. It is one of a kind and so very delicious. The small size ensures you get the perfect amount of pastry crust in each bite. The little crunch from the pastry compliments the meat perfectly for the most amazing marriage in your mouth. 

The simmering process allows for the meat to cook with all the flavors and become so tender. 

This truly is a recipe you are gonna want to try and it will absolutely be a family favorite.

Venison Meat Pies
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5 from 1 vote

Venison Meat Pies

Delicious pies that are perfect for Fall!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine: American, European
Keyword: Appetizer, Dinner, European, Meatball, Pie, vension
Servings: 16 mini pies
Author: Sophie May


  • stock pot


  • 2 lb venison roast cut into bite size pieces
  • 2 T oil
  • 1 yellow onion finely chopped
  • 2 T garlic pepper crushed
  • 2 T Worcestershire Sauce
  • 1/2 T garlic minced
  • 1/2 tsp thyme dried
  • 6 oz tomato paste 1 can
  • 1 T sugar
  • 1 T red wine vinegar
  • 32 oz beef broth
  • 6 T flour


  • 16 mini pastry shells
  • 4 sheets Puff Pastry Sheets 2 boxes
  • 1 egg whisked


  • If you haven't already, cut your meat into bite sized pieces.
  • Heat oil over medium-high heat.
  • Add meat to pan and cook until done and browned.
  • Remove meat and add onions, garlic, thyme, Worcestershire, and tomato paste. Combine. Let cook until tomato paste has browned to a dark red.
  • Add sugar and red wine vinegar. Combine.
  • Add broth. Stir to combine and add the meat back in. Stir.
  • Simmer on low for 1hr to 2 hrs or until meat is tender.
  • Combine flour in a bowl with liquid from the stockpot. Stir to create a thick paste. Add paste into stockpot and stir. This will thicken it.
  • Fill pastry shells just to the top with meat mixture.
  • Using a round glass or something in similar size to pastry diameter, cut the pastry sheets into circles. This will be the pie tops.
  • Place circles on top of pies and crimp edges using a fork or fingers.
  • Brush tops with whisked egg.
  • Bake for 30-45 minutes, or until golden brown. ENJOY!

1 Comment

  1. 5 stars
    I love the flavor. I am new to game cooking and would have really appreciated the size for pastry shells and an oven temp. I struggled with finding a tart size shell already made, ended up using a homemade pie crust on 350

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