Venison and Ale Pie
Venison and Ale Pie is a hearty, savory British pub classic featuring tender chunks of venison slow-cooked in a rich ale gravy, often with onions and root vegetables, all encased in a flaky pastry crust. It's a traditional comfort food, particularly popular in the UK and Ireland, especially during colder months.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with a moderate amount of carbohydrates from the pastry and vegetables. A typical serving provides significant iron, zinc, and B vitamins, and generally falls in the range of 500-700 calories per portion.
Nutrition breakdown
| Calories | 620 kcal |
| Protein | 38 g |
| Carbs | 42 g |
| Fat | 32 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 890 mg |
| Iron | 4.2 mg |
| Zinc | 6.8 mg |
| Niacin (B3) | 9.5 mg |
| Vitamin B6 | 0.8 mg |
| Vitamin B12 | 2.1 µg |
| Phosphorus | 310 mg |
| Selenium | 22 µg |
| Potassium | 480 mg |
Per 1 pie (approx. 350 g) · estimated, varies by recipe
💡 What's interesting
Venison is a lean, nutrient-dense game meat that is lower in fat and higher in protein than beef, making it a historically prized food. The use of ale in the gravy not only tenderizes the meat but also adds a deep, malty complexity that is a hallmark of traditional British cooking.
