Venison Pot Pie
A cozy venison pot pie made from a lucky hunt, with tender meat, savory filling, and a golden puff pastry crust.
Servings 6
Calories 613kcal
Ingredients
Crust & Topping
- 1 deep-dish pie crust
- 1 sheet puff pastry thawed
- Egg Wash: 1 egg + 1 tablespoon water
Filling
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- ½ cup diced onion
- 2 stalks celery chopped
- 1 cup diced potatoes
- 2 carrots diced
- 1 clove garlic minced
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme
- Kosher salt and fresh cracked black pepper to taste
- 1 pound venison cut into 1-inch pieces
- 3 tablespoons all-purpose flour divided
- 1 (14.5 oz) can beef bone broth beef broth
- ½ cup dry red wine such as Cabernet Franc or any full-bodied red wine
- ¼ cup peas
Instructions
Preheat & Prep
- Preheat oven to 400 degrees F.
- Thaw the puff pastry according to package directions, but keep chilled until needed.
Cook the Veggies
- In a large lidded skillet, heat the butter and the olive oil over medium-high heat.
- Add the onion, celery, carrots, and potatoes; sprinkle with salt and cook until softened, 5-7 minutes.
- Stir in the garlic, rosemary, and thyme; cook for 1 minute, until fragrant.
- Remove the vegetables from the pan and set aside.
Add Venison & Liquids
- Season the venison with salt and pepper. Toss with two tablespoons of the flour, then add the venison to the skillet. Brown the venison on all sides, stirring occasionally, about 4-5 minutes.
- Pour in the broth and the red wine, scraping up the crispy bits at the bottom of the pan.
- Bring to a simmer, cover, and cook for 10 minutes, stirring occasionally.
Add the Vegetables
- Add the vegetables back into the skillet, along with the peas. Bring to a simmer and cook, stirring often, for 10 minutes.
Thicken the Filling
- Whisk the remaining tablespoon of flour with two tablespoons of water to form a slurry.
- Stir the slurry into the filling and cook for 2-3 minutes, or until thickened and not watery.
- Taste and adjust the seasonings as needed.
- Remove from heat.
Assemble & Bake
- Transfer the filling to the deep-dish pie crust.
- Roll out the puff pastry to fit the top, place it over the filling, trim the edges, and crimp with a fork.
- Brush the top with the egg wash.
- Bake for 25-30 minutes, or until the crust is puffed and golden brown.
Cool & Serve
- Let the pot pie rest for 10 minutes before slicing and serving.
Notes
- Mellowing Gamey Flavor: Fresh herbs, onions, and red wine create a deep, savory flavor.
- Size Matters: Make sure you cut all the meat and vegetables about the same size. It makes it easier for you to eat when the time comes.
- Filling Consistency: Should not be watery; it should be thick but spoonable. The flour slurry ensures it’s perfect.
- Make-Ahead: This recipe is perfect for planning ahead. The filling can be made a day in advance and refrigerated. You can also assemble the pie and freeze it unbaked, then bake it straight from the freezer when needed.
- Handling Puff Pastry: Keep it cold but pliable. If it warms too much, it’s hard to work with.
- Avoiding a Soggy Bottom: Let filling cool slightly before adding to the crust. Optional: parbake the bottom crust for 10 minutes.
Nutrition
Calories: 613kcal | Carbohydrates: 49g | Protein: 25g | Fat: 33g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.1g | Cholesterol: 97mg | Sodium: 326mg | Potassium: 580mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3618IU | Vitamin C: 12mg | Calcium: 41mg | Iron: 5mg
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