venison pot pie recipe

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The Best venison pot pie recipe
Venison Pot Pie
🥘Ingredients
👨‍🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Venison Pot Pie Works
❓ Frequently Asked Questions About Venison Pot Pie

The Best venison pot pie recipe

I’ve been making venison pot pies for years, and it’s a recipe that never fails to impress my family. The combination of tender venison, flaky pastry, and rich gravy is a match made in heaven.

I love how the dish comes together with a bit of planning and prep work, and it’s perfect for special occasions or just a cozy night in. My kids adore helping me assemble the pies, and they’re always eager to taste the finished product.

As for me, I appreciate the health benefits of this recipe – the venison is lean protein, and the pastry crust is relatively low in carbs compared to other comfort foods. It’s also a great way to use up leftover game meat or beef if you have some on hand.

The best part? This recipe is incredibly versatile – I like to serve it with roasted vegetables or a side salad for a lighter meal, or with mashed potatoes and gravy for a heartier option.

Either way, it’s sure to become a staple in your household like it has in mine.

Venison Pot Pie

4.7 from 1373 votes

A hearty and comforting venison pot pie filled with tender venison, vegetables, and a rich gravy, all encapsulated in a flaky pie crust. This recipe is a must-try for any occasion.

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Prep Time20 mins

Cook Time1 hr 15 mins

Resting Time0 mins

Total Time1 hr 35 mins

Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour

1 tsp salt

1 tsp baking powder

1/2 cup cold unsalted butter, cubed

1/2 cup ice-cold water

For the Filling

2 lbs venison, cut into small cubes

2 medium onions, diced

3 medium carrots, diced

2 medium potatoes, diced

2 cloves garlic, minced

2 tbsp all-purpose flour

2 cups beef broth

1 cup red wine

2 tbsp tomato paste

1 tsp dried thyme

1 tsp dried rosemary

salt and pepper to taste

2 tbsp olive oil

👨‍🍳Directions

1Preheat the oven to 400°F.

2In a large mixing bowl, combine flour, salt, and baking powder.

3Add the cubed butter and mix until the mixture resembles coarse crumbs.

4Gradually add the ice-cold water and stir until the dough comes together.

5Wrap the dough in plastic wrap and refrigerate for 30 minutes.

6While the dough is chilling, heat the olive oil in a large saucepan over medium heat.

7Add the diced onions, carrots, and potatoes.

8Cook, stirring occasionally, until the vegetables begin to soften, about 5-7 minutes.

9Add the minced garlic and cook for an additional 1 minute until fragrant.

10Add the venison to the saucepan and cook, stirring occasionally, until the venison is browned on all sides, about 5-7 minutes.

11Sprinkle the flour over the venison and vegetables, and stir to coat evenly.

12Cook for 2-3 minutes, allowing the flour to absorb the juices.

13Pour in the beef broth and red wine, stirring to combine.

14Add the tomato paste, thyme, rosemary, salt, and pepper.

15Stir well to combine.

16Bring the mixture to a simmer, then reduce the heat to low.

17Cover the saucepan and let it simmer for 20-25 minutes, or until the venison is tender and the gravy has thickened.

18On a lightly floured surface, roll out the chilled dough to fit a 9-inch pie dish.

19Press the dough into the pie dish, ensuring it covers the bottom and sides.

20Spoon the venison filling into the pie crust, spreading it evenly.

21Roll out the remaining dough and place it over the filling.

22Crimp the edges to seal the pie.

23Cut slits in the top of the dough to allow steam to escape.

24Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.

25Remove the venison pot pie from the oven and let it cool for 10-15 minutes before serving.

26This allows the filling to set and makes it easier to slice.

27Serve warm and enjoy.

🔧Equipment

Mixing bowl

Rolling pin

Baking dish

Oven

Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 65mg🧂Sodium: 800mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. For a richer flavor, use red wine with a higher alcohol content. Leftovers can be stored in the refrigerator for up to 3 days.

Watch Video Of How Venison Pot Pie Works

This venison pot pie recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a comforting meal after a long day. The beauty of this recipe lies in its versatility and adaptability.

You can serve it as an entree or side dish, and it’s also an excellent way to use up leftover game meat or beef. Additionally, this recipe makes great leftovers – simply refrigerate or freeze for later use.

With its rich flavors and satisfying textures, this dish is sure to become a staple in your household.

❓ Frequently Asked Questions About Venison Pot Pie

Q: What type of meat can I use in this recipe?

You can substitute venison with other lean meats like beef, bison, or even turkey if you prefer.

Q: Can I make this recipe ahead of time?

Yes, you can prepare the filling and assemble the pies up to 24 hours in advance.

Q: Do I need to thaw the frozen pie before baking?

No, you can bake the pie straight from the freezer – just add 10-15 minutes to the baking time.

Q: Can I make individual servings instead of a large pie?

Yes, simply use smaller pastry cups or ramekins for individual servings.

Q: How do I store leftover pie?

Cool the pie completely before storing it in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

The Best venison pot pie recipe

Venison Pot Pie