Deep, bold, and full of countryside flavour — this Venison Bourguignon Pie brings together tender pieces of wild venison, slow-cooked in red wine with smoked gammon, garlic, thyme, bay leaf, and rosemary. The rich, aromatic filling is sealed in a buttery shortcrust pastry, baked to a golden finish. It’s a pie that warms from the inside out — earthy, indulgent, and unmistakably comforting.
Serving Suggestion
Perfect with creamy mash or roast root vegetables, and best enjoyed with a glass of red by the fire.
