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We love to serve the pie with the roast, it provides the gravy, along with extra on the side, and the pastry adds an extra note of comfort to this special occasion. Every home has its traditional veggies and sides for a mid-winter feast and these traditions are very important and hallowed ground where even we fear to tread – so, we will leave the sides and the relishes up to you.

Says Chef Tim Maddams: “Obviously, you can do the roast without the pie or indeed the pie without the roast – I just like the thoughtful nature of putting them together and the pie makes a wonderful visual impact along with the sliced roasted venison that is hard to resist – especially when surrounded by your seasonal favourites, be they roasted tatties, smashed neeps, braised red cabbage or buttery kale – it’s the one meal of the year where more is always more.”

Recipes

Christmas venison recipes

Here at Scottish Venison, we love Christmas and whilst we are also big fans of turkey, guess what we think would make a terrific alternative for a tasty, sustainable and nature positive festive feast?!

With a little care we think that the haunch provides everything that you need; some roasting meat, some slow cook meat for the pie and a stock to make the sauce – it’s the cut that has everything!

Below are our recipes for a really great hot pie and a herb crusted roast haunch, along with some simple tricks of the trade to bring it all together.   

Recipes

Christmas venison recipes

Here at Scottish Venison, we love Christmas and whilst we are also big fans of turkey, guess what we think would make a terrific alternative for a tasty, sustainable and nature positive festive feast?!

With a little care we think that the haunch provides everything that you need; some roasting meat, some slow cook meat for the pie and a stock to make the sauce – it’s the cut that has everything!

Below are our recipes for a really great hot pie and a herb crusted roast haunch, along with some simple tricks of the trade to bring it all together.