Marcelle’s Venison Pie


For the Pie

  • 2 tablespoons olive oil
  • 1 to 1 1/3 pounds of lamb knuckles
  • 8 pounds shoulder of venison
  • 32 ounces of water
  • 1 onion, peeled, kept whole
  • 14 whole cloves
  • 2 bay leaves
  • 3/4 teaspoon ground coriander
  • 3/4 teaspoon whole black peppercorns
  • ¾ teaspoon kosher salt

For the Sauce

  • 2 onions, well chopped
  • 3 tablespoons olive oil
  • 8-9 ounces Cabernet s., to taste
  • 4 ½ ounces red wine vinegar
  • 1 tablespoon whole grain mustard
  • 2 tablespoons potato or corn flour
  • 1 puff-pastry roll to cover the dish
  • 1 egg, beaten


Preheat oven to 385°F.

In a large, heavy-based saucepan with a tight fitting lid, heat the olive oil and brown the lamb knuckles. Remove with a slotted spoon and set aside. Then brown the venison shoulder and remove, set aside. Pour off any remaining oil.

Place the following in the saucepan – the water, the onion studded with 10 of the cloves, the bay leaves, the coriander and peppercorns in a small muslin bag as bouquet garni, and salt. Bring to a boil.

Add the browned meats, cover with the lid and turn down the heat to low simmer. Simmer until meat is tender and begins to fall off the bones, about 3 to 4 hours. Remove from heat and cool completely. Remove the meat/bones; flake the meat off, set aside, and reserve the remaining liquid gravy.

Yield: Serves 8

Cabernet Sauvignon, Clone 6, Rutherford
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