Game Meat Pie Recipe

Game pie

  • serves 6
  • A little effort

This is a twist on a classic steak and ale pie, swapping out the chunks of beef for mixed, diced game – this could include venison, wild boar, partridge and pheasant pieces




  • vegetable oil 3 tbsp
  • celery 2 sticks, diced
  • carrots 2 large, diced
  • onion 1 large, diced
  • garlic 2 cloves, crushed
  • bay leaf 1
  • rosemary 1 sprig
  • thyme 2 sprigs
  • mixed diced game meat 500g (order from a butcher)
  • plain flour 3 tbsp, well seasoned
  • stout 500ml
  • chicken stock 350ml
  • prunes 100g, destoned and chopped in half


  • self-raising flour 200g, plus extra for dusting
  • shredded suet 100g
  • egg yolk 1, for glazing


  • Step 1

    Heat the oil in a casserole over a medium heat and fry the vegetables, garlic and herbs until golden, then scoop out onto a plate. Toss the game meat in the seasoned flour and brown in batches, until really golden, then scoop out onto a plate.

  • Step 2

    Pour in the stout and scrape all the chewy bits off the bottom of the casserole with a wooden spoon. Add the stock and prunes, along with the browned meat and vegetables, lower the heat and cook gently for 2 hours or until the meat is very tender. Tip into a pie dish and cool.

  • Step 3

    For the pastry, mix the flour and suet together in a large bowl. Add 100-120ml of cold water and a good pinch of salt, and work by hand until the dough comes together – don’t overwork it and let it become sticky. Wrap and chill for 30 minutes.

  • Step 4

    Heat the oven to 200C/fan 180C/gas 6. Roll the pastry out on a lightly floured worksurface until a little bigger than the pie dish. Drape over, then crimp to seal. Brush with a little beaten egg then put into the oven for 30 minutes or until golden brown and crispy on top.

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Beef and Ale Pie Recipe with Bone Marrow



Nutritional Information

  • Kcals 585
  • Fat 28.9g
  • Saturates 11.7g
  • Carbs 48.3g
  • Sugars 12.5g
  • Fibre 5.4g
  • Protein 25.4g
  • Salt 0.8g