Best 2 Venison Pot Pie Recipes

Venison, a lean and flavorful red meat, offers a delicious base for a hearty pot pie. Its distinct gamey taste pairs well with a variety of vegetables and spices, making it a versatile ingredient for a comforting and satisfying meal. The combination of tender venison, savory gravy, and flaky crust is sure to warm your soul on a cold evening. Whether you prefer a classic pot pie with carrots, celery, and onions, or a more adventurous version with wild mushrooms, roasted peppers, and herbs, you'll find a recipe that suits your taste. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create the ultimate venison pot pie.

Here are our top 2 tried and tested recipes!

VENISON POT PIE

Venison Pot Pie image

Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.

Provided by nick_atnite

Categories Meat and Poultry Recipes Game Meats Venison

Time 2h

Yield 8

Number Of Ingredients 22

Ingredients

1 pound venison steak, cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 egg
2 teaspoons milk
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
2 each 12-inch pie crusts
1 ½ cups fresh mushrooms, sliced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
Meanwhile, fill a large bowl with ice and cold water. 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 in ice water for several minutes to stop the cooking process. Drain.
Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 62 g, Cholesterol 66 mg, Fat 20.8 g, Fiber 7.4 g, Protein 21.5 g, SaturatedFat 5 g, Sodium 515.6 mg, Sugar 5.6 g

VENISON POT PIE

Venison Pot Pie image

I have scoured the web looking for different things to do with venison. So tired of all the chili and stew recipes! Not sure where this came from, but it was fantastic. My husband likes it better than chicken pot pie.

Provided by kadiprimo

Categories Pot Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs venison stew meat, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup flour
3 tablespoons butter
1 cup diced onion
1 cup diced carrot
3 garlic cloves, crushed
1 cup red wine
1 cup green peas
1/2 cup beef or 1/2 cup vegetable broth
2 bay leaves
1 (9 inch) prepared pastry dough

Steps:

1) Preheat oven to 400°F Lightly grease a 9-inch deep pie dish.
2) Season venison with salt and pepper. Roll in flour to coat.
3) Heat butter in a large skillet over medium. Add venison and brown on all sides, stirring occasionally, about 5 minutes. Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes. Add wine, peas, broth, and Bay leaves; bring to a boil over high heat. Cover and simmer over medium-low 20 minutes.
4) Transfer mixture to prepared pie dish. Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly.

Nutrition Facts : Calories 464.4, Fat 20, SaturatedFat 7.1, Cholesterol 42.5, Sodium 613.1, Carbohydrate 27.3, Fiber 3.6, Sugar 3.8, Protein 36.9

Tips:

To enhance the flavor of your pot pie, use a combination of ground venison and ground pork. The pork will add richness and moisture to the dish.
Don't be afraid to experiment with different vegetables in your pot pie. Some good options include carrots, celery, peas, and corn.
If you're using frozen vegetables, be sure to thaw them before adding them to the pot pie.
For a thicker pot pie filling, add a cornstarch slurry (a mixture of cornstarch and water) to the pot pie filling before baking.
For a crispy crust, brush the top of the pot pie with melted butter before baking.
Bake the pot pie until the crust is golden brown and the filling is bubbling.

Conclusion:

Venison pot pie is a delicious and hearty dish that's perfect for a cold winter night. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a comforting and flavorful meal, give venison pot pie a try.