Venison Mince Pies

There is something wonderfully comforting about a mince pie: the short, buttery pastry, the warm spice, the first bite taken in front of a twinkling Christmas tree. For most of us today, “mince pie” means a sweet little pastry filled with dried fruit, citrus and spice. But if you travel back a few centuries, that familiar name meant something quite different.

Originally, mince pies were decidedly savoury. Medieval and early modern recipes describe pies filled with minced meat (often mutton, beef or game), suet, dried fruits and exotic spices like cinnamon, cloves and nutmeg. This was typical of the time: sweet and savoury flavours mingled happily in the same dish, and sugar and spice also helped preserve meat before refrigeration.

The pies themselves were larger than the dainty versions we know now and often shaped like a manger, sometimes even topped with a small pastry figure of the Christ child. They went by names such as “Christmas pyes,” “crib cakes” or “shrid pies,” the latter referring to the shredded meat and suet inside. Over the 18th and 19th centuries, the amount of meat in mincemeat gradually diminished, until by the late Victorian era it was largely a fruit- and suet-based filling, with meat all but vanished from most recipes.

Today, the idea that mince pies were once genuinely “meaty” can sound almost startling. But there is something deeply appealing about that older style: rich, spiced, comforting, and just a little bit robust.

This recipe is a small homage to that history: savoury venison mince pies with a buttery pastry, slow-cooked game and gently warming aromatics. They feel festive and familiar, but with a pleasingly old-world edge.

A nod to history: savoury venison mince pies

Venison is a natural partner here. Traditional mincemeat often included beef or venison as a way of preserving valuable meat in winter. Its lean, slightly gamey flavour stands up beautifully to red wine and Christmas spices, and it makes these little pies feel substantial enough to serve as part of a buffet, with a salad for lunch, or as a luxurious snack beside a glass of red.

Savoury Venison Mince Pies

Pastry

• 250 g plain flour

• Pinch of salt

• 100 g cold butter, diced

• 50 g cold lard or vegetable shortening, diced

• 1 egg, beaten

• 1–2 tbsp cold water

Filling

• 1 shallot, finely chopped

• Drizzle of oil or butter

• 1 small glass rich red wine

• 250–300 g shredded pulled venison

• 1 teabag or small muslin bag, filled with:

  • cinnamon (small stick or pieces)

  • a few juniper berries

  • a few allspice berries

• 100–150 ml venison or beef stock

• Salt and black pepper

• 1 egg, beaten, for egg wash

Making the pastry

Start with the pastry, so it has time to rest.

Place the flour in a mixing bowl with a generous pinch of salt and give it a brief stir. Add the diced butter and lard (or shortening) and, using your fingertips, rub the fats into the flour until the mixture resembles fine breadcrumbs. Try to work quickly and lightly so the fats stay cool; this is what gives you that delicate, short texture.

Pour in the beaten egg and use a table knife to “cut” it through the crumbs. Add 1 tablespoon of cold water and continue cutting and gently bringing the mixture together. If it still looks dry and floury, add a little more water, a teaspoon at a time, just until it comes together in soft clumps. Avoid the temptation to add too much liquid; you want a dough that holds but isn’t sticky.

Use your hands to bring it into a smooth ball with the lightest possible knead. Wrap the pastry in clingfilm or beeswax wrap and chill in the fridge for about 30 minutes while you prepare the filling.

Preparing the venison filling

Set a small, heavy-based pan over a gentle heat and add a drizzle of oil or a small knob of butter. Add the finely chopped shallot and cook slowly, stirring now and then, until it turns soft and translucent without taking on too much colour.

Pour in the glass of red wine and let it bubble for a minute or two to burn off the harshness of the alcohol. Add the shredded pulled venison and stir so the meat is coated in the wine and shallots.

Slip your cinnamon, juniper berries and allspice berries into a teabag or small muslin bag and tie securely. Nestle this spice bag into the pan. Pour in enough venison or beef stock to give you a loose mixture that can simmer without catching, around 100–150 ml depending on the size of your pan.

Let the filling simmer gently, uncovered, until the liquid has reduced and turned glossy and slightly syrupy. You’re aiming for something rich and moist rather than saucy: it should hold together on a spoon without running straight off. Remove the spice bag, season to taste with salt and freshly ground black pepper, and allow the filling to cool until just warm. A cooler filling is much easier on the pastry.

Shaping and baking the pies

Preheat your oven to 190°C (170°C fan).

Lightly flour your work surface and roll out the chilled pastry to around 3 mm thick. Using a round cutter, stamp out larger circles for the bases and slightly smaller ones for the lids. The exact size will depend on your muffin tin, but you want the bases to come up the sides of each hole with a little overhang, and the lids to sit neatly on top.

Gently press the larger pastry circles into the holes of a muffin tin to form little cases. Spoon in the cooled venison filling, packing it in fairly snugly but leaving a small gap at the top so it doesn’t burst out as it bubbles in the oven.

Brush the pastry edges lightly with a touch of water or a smear of stock, then place the smaller pastry circles on top to form lids. Press around the edges to seal, crimping with your fingers or a fork for a neat finish. Cut a small slit or cross in the top of each pie to allow steam to escape.

Beat the egg for egg wash and brush it gently over the lids for a deep golden sheen in the oven.

Bake for 20–25 minutes, or until the pastry is crisp and golden and you can see a little of the filling just beginning to bubble at the edges.

Allow the pies to sit in the tin for a few minutes before easing them out onto a rack. They are at their best served warm, when the pastry is still crisp and the filling soft and aromatic.

Set a couple on a plate, pour yourself a glass of red wine, and you have a quiet, deeply satisfying Christmas moment in the making.

Wine pairings for savoury venison mince pies

Venison is lean, with a fine texture and a gentle gamey depth, which usually suits elegant but characterful reds rather than heavy, overly tannic wines. The red wine and warm spices in the filling add richness, so you can confidently reach for something with a little structure and complexity.

A few styles to consider:

• Pinot Noir (Burgundy or similar) A good red Burgundy or other quality Pinot Noir has bright acidity, red fruit and subtle savoury notes that sit beautifully alongside venison. Its fine tannins won’t overwhelm the lean meat or the pastry, and it echoes the gentle game flavours rather than shouting over them.

• Medium-bodied Rhône or Shiraz/Syrah A northern Rhône Syrah or a balanced Shiraz, especially one with peppery, dark-fruit character rather than heavy sweetness, works well with the red wine and spice in the filling.

• Classical, structured Italian or Spanish reds A Barolo or other Nebbiolo-based wine brings lifted acidity, fine tannin and notes of cherry, dried herbs and earth that can be very good with game. A well-aged Rioja Reserva can also be an excellent match, its gentle oak and savoury complexity chiming with the venison and spice.

  
  

For an especially indulgent pairing, a rich, concentrated wine such as Amarone makes a luxurious companion to venison pie, its dried fruit, chocolate and spice notes mirroring the depth of the filling.

Whichever bottle you choose, pour it generously yet responsibly, warm a plate of these savoury mince pies, and enjoy a glimpse of Christmas past in every bite: a reminder that some of our most comforting traditions began with something a little more robust, and no less delicious, than we might expect.