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How to Make Venison Pot Pie - A Step-by-Step Guide

Venison pot pie is a hearty and delicious dish that is perfect for the cooler months. This traditional recipe has been enjoyed for generations and is a great way to showcase the rich and tender flavor of venison. With flaky pastry on top and a savory filling, this pot pie is a comforting and satisfying meal that will have everyone coming back for seconds.

The key to making a good venison pot pie is to use high-quality venison and to cook it properly. Venison is a lean and flavorful me...

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Ingredients

  • 1 pound venison steak, cut into 1-inch cubes
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • salt and ground black pepper to taste
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
  • ½ large onion, diced
  • 3 cloves garlic, chopped
  • ¾ cup red wine
  • 2 teaspoons Worcestershire sauce
  • 1 (14 ounce) can beef broth
  • 3 tablespoons cornstarch
  • ⅓ cup water
  • 3 large potatoes, cubed
  • 3 large carrots, cubed
  • 3 stalks celery, sliced
  • 1 cup frozen corn
  • 1 cup frozen peas
  • 1 large egg
  • 2 teaspoons milk
  • 1 (14.1 ounce) package double-crust pie pastry, thawed
  • 1 ½ cups fresh mushrooms, sliced

Information

  • Prep Time: 40 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 5 mins
  • Total Time: 2 hrs
  • Servings: 8
  • Yield: 1 9-inch pot pie

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
  • Season venison in a bowl with garlic powder, onion powder, salt, and pepper. Add flour and toss to coat.
  • Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; sauté until soft and translucent, 5 to 7 minutes. Increase the heat to high and add venison. Stir venison to quickly brown, 1 to 2 minutes; don't overcook — it should still be rare inside when taken out of the pan. Transfer venison to a large bowl.
  • Pour red wine and Worcestershire sauce into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until liquid has reduced and the pan is almost dry, 10 to 15 minutes. Reduce the heat to low and stir in beef broth.
  • Dissolve cornstarch in water in a small bowl; pour into the pan, whisking constantly. Bring to a simmer and cook until thickened, about 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse vegetables into a bowl of ice water for several minutes to stop the cooking process. Drain.
  • Add drained vegetables to venison along with corn and peas; mix until thoroughly combined.
  • Whisk egg and milk together in a small bowl for egg wash and set aside.
  • Line the prepared pie dish with one pastry, trimming the edges if needed. Place venison mixture into pie crust and pour gravy over top. Spread mushrooms over the surface and cover with remaining pastry. Brush with egg wash and cut vents in the top.
  • Bake in the preheated oven until crust is golden brown and filling is bubbling, 45 minutes to 1 hour. If the edges of the crust are getting too dark, cover them with aluminum foil until the center crust has caught up.
  • Let cool for 5 minutes before serving.

    • Nutrition

    532 cal.

    • Total Fat: 21g
    • Saturated Fat: 5g
    • Cholesterol: 66mg
    • Sodium: 516mg
    • Total Carbohydrate: 62g
    • Dietary Fiber: 7g
    • Total Sugars: 6g
    • Protein: 22g
    • Vitamin C: 36mg
    • Calcium: 59mg
    • Iron: 5mg
    • Potassium: 1054mg

    Categories

    Meat recipes
    Pie recipes
    Main recipes
    Comfort food recipes
    Venison recipes