Hunter’s Pie, with Venison and Duck Sausage, Je suis Charlie

If it’s lamb, it’s Shepherd’s pie; Beef is Cottage Pie; Fish is Fisherman’s Pie.

Hunter’s Pie seemed appropriate for this one.

Whatever you call it, it’s a flexible dish meant to use up leftovers. Use whatever vegetables you have.

I wanted to use the leftovers from the Venison In Red Wine, but I didn’t really have enough.

But I had a few duck sausages left in the freezer from a Raclette dinner we did before Christmas.

Duck and venison….. Seemed like a plan.

We were happy.

Use any pork, beef, chicken, or anything you like. That’s the best thing about these pies – anything goes.

Hunter’s Pie, with Venison and Duck Sausage

Total time: 45 minutes


  • Topping:
  • 2 medium potatoes
  • 2 tsp butter
  • 2 tbs Greek or plain yogurt
  • 1 tbs Dijon-style mustard
  • Filling:
  • 6oz (180gr) leftover venison in red wine, or beef, cut into pieces
  • 6oz (180gr) duck sausages, or pork sausage
  • 1 medium carrot, roughly chopped, about 1/2 cup
  • 1/2 cup peas
  • 1/2 cup sweet corn
  • 1 onion, chopped
  • 1 rib celery, chopped
  • 3oz (90gr) mushrooms, sliced
  • 1/2 cup (4oz, 120ml) beef broth
  • 1/2 cup (4oz, 120ml) red wine
  • 1 tsp marjoram
  • 1 tsp parsley
  • 1 tsp paprika
  • 2 tsp olive oil
  • 1 tbs maizena (cornstarch, corn flour) dissolved in 1 tbs water

Hunter's Pie


  • Potatoes:
  • Peel the potatoes and cut into chunks. Cook in boiling, salted water until tender, 10 – 15 minutes.
  • Drain well.  Add butter, mustard and yogurt.  Mash well.  They should not be stiff but should hold their shape.
  • Filling:
  • Heat oil in large nonstick skillet over medium heat.
  • Add onions, carrots, celery and sauté 5 minutes, until they start to get tender.
  • Add sausage, mushrooms, (and beef) and sauté, 7 – 8 minutes longer, until cooked through.
  • Add peas, sweet corn, wine, broth, herbs, paprika and bring to a boil.
  • Mix cornstarch and water, add to skillet mixture, stirring until thick.
  • Remove from heat.
  • To finish:
  • Spoon meat and vegetables into 1 baking dish large enough to hold everything, or 2 smaller dishes.
  • Top with potatoes, covering as well as you can.
  • Bake, 400F (200C) for 20 minutes or until the top starts to brown.
  • Remove and serve.

Print Recipe

I try not to get political or controversial on this blog…..

Not because I’m lacking in strong opinions, but I’d rather have those sorts of discussions with people who also enjoy those sorts of discussions and I’d rather do it in person.

That being said, I’ve seen a lot of comments over the last week about France, Paris, and Charlie Hebdoe.

Some are just bizarre – like Fox news talking about no-go zones in Paris. Has anyone there ever actually been to Paris?

Here’s a short rebuttal to that bit:  as well as a great list of restaurants to to try on your next trip to the City of Light.

And here is a longer article trying to help the rest of the world to understand French satire and Charlie Hebdoe – both of which are a bit strange (incomprehensible?) to Americans.

I’m done now.

Je suis Charlie.

4 thoughts on “Hunter’s Pie, with Venison and Duck Sausage, Je suis Charlie”

  1. I made your “Three lentil soup with butternut squash and ham” with the last bits of a ham bought at the post-Christmas sale. It was so very good! (The comments section was closed for that post, so I’m writing here)

    I started off by simmering the ham bone for a couple of hours in water before adding chicken bouillon paste to make this tasty ham and chickens broth. I then proceeded to make the soup as directed in the recipe, except for adding a little bit of fresh thyme.

    Thank you for a delicious supper! 🙂

  2. Penny, I maintain that it’s not really news but just a talk show 😉

    Dorothea, I’m so glad you liked it. And I wish I could get a ham bone to use for soup, but just not available here. Even the ham is hard to find, I have to order it from England You are so very welcome!

    Kate, Duck Shepherd’s pie…. did you try it? If it was duck confit I bet it was wonderful….

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