Deer pie with a roof

Deer pie with a roof

Deer and Amarone della Valpolicella are a classic pairing. The powerful aromas of the meat match the richness of an Amarone wine. -Text + image Jolande Vos of I Love Food & Wine 

Deer pie with a roof

Preparation 2 hours and 45 minutes

What you need (8 people)

  • 2 red onions, chopped
  • 4 tbsp oil
  • 2 cloves of garlic, pressed
  • 1 tbsp tomato puree
  • 250 g mushrooms, halved
  • 300 ml of red wine
  • 400 ml chicken stock
  • 3 tbsp redcurrant jelly
  • 1,200 g venison from the shoulder
  • 3 tbsp flour
  • salt, freshly ground pepper
  • 2 tbsp butter
  • 1 egg yolk


  • 250 g self-rising baking flour
  • 50 g butter
  • 100 g mature cheese, grated
  • 1 egg
  • 4 tbsp milk

This is how you make it

Heat the oil and fry the onion glazed in an ovenproof casserole. Add the garlic and cook for another 3 minutes. Add: tomato puree, mushrooms, wine, stock and berry jelly. Bring to the boil. Sprinkle the meat with flour, salt and pepper. Fry half in 1 tablespoon oil and 1 tablespoon butter in a frying pan until brown all around. Add to the sauce after a few minutes. Repeat with rest of the meat. Leave the venison stew to simmer gently for about 2 hours with the lid halfway on the pan.

Preheat the oven to 180°C. Mix 4 tablespoons of butter with your fingers through the self-rising baking flour into coarse grains. Add grated cheese, 1 egg and pepper. Knead into a firm dough. Then add 2 tablespoons of milk to make it softer. Roll out the dough into a flat cake that fits exactly on your pan. Place on top of the venison stew. Brush with the egg yolk and put in the oven for about 25 minutes. Delicious with green bean rolls wrapped in bacon.

More recipes?

This recipe is from: STOOFBIJBEL | JULIUS JASPERS | PUBLISHER CARRERA CULINAIR | ISBN: 9789048847068 | € 33,99





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