I can finally provide a recipe for a dish! Easy to cook, this venison pot pie is great for the whole family. To fit all of the ingredients, I use a deep-dish pie pan.
| 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 |
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
Instructions
- 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.
- Any quality cut of venison from the rear haunch or loins will work.
Nutrition Facts
| Calories | 532 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 7 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 516 mg |
| Sugars | 6 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Followed the recipe (mostly) I used a thick beef stock instead. This was delicious! Definitely recommend! Using this recipe again I will buy more pie shells, there was a generous amount of filling.
This was so delicious my eleven year old said it was better than pizza I cut way down on the veggies and actually didn’t include the potatoes. I used smoked salt on the venison when it was searing. Also, I added to the gravy about a tablespoon of an herb blend made locally that has juniper, rosemary paprika, and more in it. Of course I also made my own pie crust.
Tasty and it even looks beautiful. Next time I will limit the filling to five cups total and cut the meat up smaller.
Please don’t waste your hard earned venison meat on this recipe. I reduced the vegetable filling amount by a third as others suggested but still it was way too much yet not enough gravy to cover the top. I ended up just transferring the whole thing into a Dutch oven. And the uncooked mushrooms o top didn’t help either, very dry. I was very disappointed at the wasted effort, time and food. I suggest avoiding this one, go with Hank Shaw’s meat pie recipe instead, you’re welcome.
Excellent recipe! My only changes were a result of what I had on hand, including extra venison from a big package. Two-thumbs up from my crew, 5 Stars from me.
It was so tasty! My bf said “this one goes into the rotation”! 4 stars because, making this one again today, I will need to reduce the number of potatoes, carrots and celery from 3 to 1 because even though I used a large pie dish, the ingredients were overflowing considerably. That being said, the flavors are excellent. Bon apetite!