Venison cottage pie


A perfect recipe to introduce venison meat to the novice.


2 onion (medium sized, chopped finely)
2 clv garlic (crushed)
6 T butter (half for frying, half for the mashed potatoes)
1 1⁄2 lb deer (ground)
1 cn tomato paste (6 oz can)
1 c broth (chicken broth or stock)
1 T flour (heaping)
1⁄2 c water
1 pn parsley (dried)
1 pn thyme (dried)
  seasoning (salt and pepper to taste)
3 potato (large, peeled)
3⁄4 c milk
1⁄2 c carrot (peeled and chopped finely)
2 T cheese (grated Parmesan)


  1. Preheat oven to 350°F.
  2. In a skillet over a medium heat, melt half the butter and sauté the onion and garluc until soft.
  3. Increase the heat and add the deer, cook until browned.
  4. Add tomato paste, chicken broth and the flour, cook and stirring constantly for one minute.
  5. Mix in the wine and water, then the parsely, thyme, salt, pepper and tarragon. Reduce heat and simmer 15 minutes.
  6. Boil, drain and mash the potatoes. Stir in the milk and the rest of the butter, add salt and pepper to taste.
  7. In a large greased baking dish, evenly distribute the deer mixture, layer corn and carrots over top, then spread the mash potatoes out covering everything. Sprinkle with the cheese.
  8. Bake for 30 minutes, then broil for 2-5 minutes until the top has browned.


Venison meat is leaner than beef as they are reared outdoors and grass fed. It also has a distinctive taste and is not so juicy. This recipe is perfect to enjoy venison, especially the drier cuts.

6 servings
Preparation time
Cooking time
Total time
1 hour, 30 minutes