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Deer Venison Shoulder Pie Recipe

Award-winning English restaurateur, fisherman and hunter-gatherer Mike Robinson shows you how to cook a delectable venison pie featuring deer shoulder, chanterelle mushrooms, and pancetta.

Deer Venison Shoulder Pie Recipe

Deer Venison Shoulder Pie Recipe by Mike Robinson, host of "Wild Fish Masterclass with Mike Robinson" on Outdoor Channel.

Print Recipe

Want to watch Mike Robinson cook amazing restaurant-style dishes from start to finish? Check out his show "Wild Fish Masterclass with Mike Robinson," currently airing every Monday at 7 pm ET on Outdoor Channel. Check Outdoor Channel's Full Schedule for the latest show times.

How to Make This Deer Venison Shoulder Pie Recipe

One big deer venison shoulder will make about six portions of this delicious pie. The flaky, slightly greasy suet pastry goes well with the rich, unctuous filling. Perfect apricot-colored chanterelles really set the whole thing off.

Serves: 4-6
Prep time: 15-20 minutes
Cook time: 3 1/2 hours


  • 3 pounds diced deer venison shoulder
  • 1 large onion, diced
  • 12 garlic cloves, peeled
  • 1/2 pound pancetta or smoked bacon, cubed
  • 24 baby onions, peeled
  • 24 chanterelle mushrooms
  • 1/4 pound butter
  • 1/2 cup oil
  • 4 1/4 cups dark beef stock
  • 1 bottle good red wine
  • Mixed hard herbs
  • 1 tablespoon flour
  • Seasoning
  • 1 egg
  • Prepared pastry dough


  1. Start with a big, heavy casserole or pan. Add a big knob of butter and a splash of oil. Flour the venison chunks and brown the meat in batches until finished, adding oil and butter as necessary.
  2. Next, remove the meat, add more butter and oil to the pan and add the onion, baby onions, mushrooms, garlic, and bacon. Cook until the pan has deglazed and everything is colored.
  3. Add the red wine and cook for 5 minutes, then tip the whole lot into a casserole. Add the stock and herbs and put the lid on.
  4. Cook at 320 degrees Fahrenheit in the oven for 3 hours.
  5. Carefully lift out the solids and reduce the sauce, adding a knob of butter to enrich.
  6. Ladle the meat into pie dishes and cover with 4mm-thick pastry, which is then glazed with a beaten egg.
  7. Bake at 400 degrees F. for 30 minutes.
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