The origins of the mince pie date back as far as the 15th century when meat was preserved using herbs and spices and eaten in pies as a main meal. Waitrose’s Executive Chef Neil Nugent has developed a venison version inspired by a Victorian recipe even Rudolph would be proud of!

Neil says, ‘People only think of mincemeat as being the sweet combination of dried fruits and spices, but the fact is that a traditional mince pie from Victorian times was made using meat. We’ve come up with a recipe using such delicious ingredients as juniper berries, black spiced vinegar and fresh minced venison, which I believe are the very best flavours of the winter season, to emulate the real heritage of this dish.’

The Waitrose Venison Mince Pie, uses venison supplied by the Yorkshire-based Round Green Deer Farm, the home of deer for over 25 years. Combined with a delicious base of onion, celery and carrot, the spiced meat is then slowly cooked with red wine, beef stock and thyme. Juniper berries are added to impart a sharp, clear flavour which perfectly complements the gamey flavours of the meat.

Wine recommendation:

Waitrose Reserve Shiraz, St Hallett, Barossa Valley, Australia £8.99

This is a vibrant and rich red made from 100% Shiraz grapes by Waitrose in partnership with Barossa Valley winery St Hallett. It has ripe red and black fruit flavours, hints of spice and a smooth chocolately, oaky finish.