Best 4 Venison Or Beef Pie Recipes

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Indulge in a culinary journey with our delectable venison or beef pie recipes. These hearty and flavorful dishes are perfect for a comforting meal on chilly evenings or special occasions. Whether you prefer the rich, gamey taste of venison or the classic flavor of beef, our recipes offer something for every palate. From the traditional British venison pie with its flaky, buttery crust to the rich and savory beef and ale pie, each recipe promises an unforgettable dining experience. Additionally, we've included a vegetarian alternative with our hearty vegetable pie, ensuring everyone can enjoy the goodness of a homemade pie. So, gather your ingredients, preheat your oven, and let's embark on a pie-making adventure that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

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

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 OR BEEF PIE



Venison or Beef Pie image

Make and share this Venison or Beef Pie recipe from Food.com.

Provided by Mysterygirl

Categories     Savory Pies

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 9

1/2 lb venison or 1/2 lb chuck roast, cubed
ground cloves
1/2 lb carrot, chopped
1 large onion, chopped
bay leaf
pepper
beef stock
flour or cornstarch
1 double crust pie crust

Steps:

  • Cook meat, onions, carrots and spices in broth.
  • If the mixture is a bit thin, use the thickening agent of your choice.
  • Put into pie, cover and bake for 40-45 minutes.
  • Note:.
  • 4 lbs meat.
  • 5 lbs carrots.
  • 5 large onions.
  • Makes 8 pies although you could use more meat.

Nutrition Facts : Calories 290.3, Fat 16.3, SaturatedFat 4.2, Cholesterol 23.8, Sodium 275.6, Carbohydrate 26, Fiber 1.8, Sugar 2.2, Protein 9.7

SWEET POTATO AND VENISON SHEPHERD'S PIE



Sweet Potato and Venison Shepherd's Pie image

A hearty, warming, and comforting venison shepherd's pie that's perfect for opening day!

Provided by Kim

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 2h50m

Yield 6

Number Of Ingredients 26

1 large sweet potato
2 tablespoons unsalted butter, softened
2 tablespoons milk, or more as needed
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
¼ teaspoon dried sage
1 pinch freshly ground nutmeg
½ cup shredded sharp Cheddar cheese
2 tablespoons vegetable oil
1 (8 ounce) package cremini mushrooms, sliced
1 large onion, chopped
2 carrots, peeled and chopped
1 stalk celery, chopped
4 cloves garlic, chopped
salt to taste
1 pound ground venison
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon ground black pepper, or to taste
½ teaspoon dried sage
2 tablespoons all-purpose flour
⅔ cup dry white wine
1 cup low-sodium chicken broth
1 cup frozen peas

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Pierce the sweet potato several times with a fork and wrap in aluminum foil. Place on a baking sheet.
  • Roast in the preheated oven until sweet potato is fork-tender, 70 to 90 minutes. Remove from the oven and let cool enough to handle, 5 to 10 minutes.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Lightly grease a 9-inch deep-dish pie plate and place on a rimmed baking sheet to prevent bubbling over.
  • Peel skin off the sweet potato and place flesh into a large bowl. Add butter, milk, salt, pepper, sage, and nutmeg. Beat using an electric mixer until ingredients are combined. Mix in Cheddar cheese gently. Set aside.
  • Heat vegetable oil in a Dutch oven over medium-high heat. Add mushrooms, onion, carrots, celery, and garlic. Sprinkle with salt. Cook until vegetables have softened, 5 to 7 minutes. Add venison, thyme, oregano, garlic powder, onion powder, 1/2 teaspoon salt, pepper, and sage. Stir to combine, breaking up any large pieces of venison. Cook until venison is no longer pink, 5 to 7 minutes.
  • Stir flour into the pot and cook for 1 minute. Pour in white wine and stir to loosen any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Stir in broth. Allow mixture to come to a simmer; continue to cook until filling has thickened, 5 to 10 minutes. Stir in peas. Taste and adjust salt and pepper as necessary. Remove from heat and let cool slightly.
  • Pour filling into the prepared pie plate. Top with sweet potato mixture and spread gently across the top, covering most of the filling.
  • Bake in the preheated oven until top is set and filling is bubbling, about 30 minutes. Allow to cool slightly before serving.

Nutrition Facts : Calories 358.3 calories, Carbohydrate 29.5 g, Cholesterol 76.2 mg, Fat 14.2 g, Fiber 5.8 g, Protein 23.1 g, SaturatedFat 6.4 g, Sodium 444.9 mg, Sugar 7.7 g

VENISON AND TROTTER PIE



Venison and Trotter Pie image

This lavish, British-style meat pie is a delicious, time-consuming project. It comes together over many hours, layering the flavors and textures of many different meats, and seals it all in a buttery homemade dough. The recipe belongs to the chef Angie Mar of the Beatrice Inn in New York, who makes the pie at her restaurant in smaller ramekins, so that each person gets her own marrow bone. This family-style version serves several people, but a single bone works beautifully: As the pie bakes in the oven, most of the marrow melts out, bubbling into the sauce, making it even richer. The pie filling, made from potatoes and venison braised in trotter stock, is thickened with a little flour, but it should be slightly loose when you're putting the pie together. The crust requires suet, and though you could make it all-butter if you wanted to, it seems that if you've come this far, and located the marrow bone, the trotters and the venison meat, you may as well go all the way. The finished pie is certainly worth it.

Provided by Tejal Rao

Categories     dinner, meat, pies and tarts, project, main course

Time 9h

Yield 1 9-inch deep dish pie, 4 servings

Number Of Ingredients 21

5 cups/1.2 liters chicken stock
1 pig trotter, split lengthways
2 tablespoons olive oil
1 1/2 pounds/700 grams venison shoulder or leg meat, cut into about 2-inch pieces
Kosher salt
4 tablespoons/40 grams all-purpose flour
3/4 cup/188 milliliters white wine
1/2 onion
6 cloves garlic, peeled and halved
6 sprigs thyme
1 bay leaf
1 cup fingerling potatoes or new potatoes, boiled until tender
1 5- to 6-inch marrow bone, outside scraped clean
2 1/2 cups/300 grams all-purpose flour
2 tablespoons/30 grams sugar
1/2 teaspoon baking powder
1 teaspoon kosher salt
5 1/2 tablespoons/75 grams cold unsalted butter, coarsely grated
5 1/2 tablespoons/75 grams cold beef suet, coarsely grated (or use additional butter)
3/4 cup/200 milliliters ice water
1 egg, beaten

Steps:

  • Make the filling: In a heavy-bottomed pot that fits the trotter pieces in a single layer, bring the stock and trotter to a boil. Reduce the heat to medium, cover and simmer gently for about 3 hours or until the trotter skin and meat is very tender. Remove trotter pieces and strain the liquid, reserving both the trotters and liquid, separately.
  • Heat oven to 325 degrees. In a large Dutch oven, heat the oil over high heat. Generously season the venison all over with kosher salt and, working in batches, sear the meat on all sides until deep golden brown. Return all meat to the pot, reduce heat to medium and sprinkle the flour over the meat, stirring gently. When flour is slightly brown, add the wine, scraping all the browned bits from the bottom of the pan. Cook until the liquid thickens, about 1 minute, then add about 4 cups of the braising liquid from the trotters, so the meat is covered, along with the onion, garlic and herbs. Bring up to a boil, then cover tightly and place in the oven to cook until tender, about 3 hours. Fish out and discard the onion, garlic, thyme and bay leaf.
  • Once the trotter pieces are cool enough, pick off all of the meat, silken tendons and skin from the bones, and discard the bones and any tough bits. Chop trotter meat, tendon and skin roughly and add to the braised venison, along with the potatoes. Taste for seasoning and adjust if necessary with more salt.
  • Make the crust: Combine the flour, sugar, baking powder and salt in a food processor and pulse to mix. Add the butter and suet and pulse until mixture has a cornmeal-like texture. Slowly stream in a little cold water and continue pulsing, adding water a little at a time until dough comes together; you may not need all the water. Turn dough out onto a lightly floured surface and knead until smooth, dusting with flour as needed to avoid sticking. Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes or up to 1 day.
  • When ready to bake the pie, heat oven to 375 degrees. Put a 9- or 10-inch deep-dish pie plate on a foil-lined baking tray and stand the marrow bone up in the center of the pan. Spoon all the meat, potato filling and gravy around it. On a lightly floured surface, roll dough into a 12-inch round and cut a small cross at the center. Drape dough over the pie plate, pushing the marrow bone right through the center, so it's sticking out. Use scissors to cut excess dough away, leaving at least an inch hanging off the edge all around. Use a fork to press down and crimp the dough where it's touching the edge of the pan, leaving the overhang attached. (It will make a kind of curtain around the the dish.) Generously brush the dough all over with the beaten egg, and bake until the crust is deep golden brown, about 1 hour and 15 minutes. Let cool for 10 minutes, then season the open top of the marrow bone with a little salt and serve.

Tips:

  • Choose the right venison or beef: For venison, select a cut that is not too gamey, such as the loin or tenderloin. If using beef, choose a chuck roast or stew meat.
  • Brown the meat well: This will help to develop flavor and prevent the meat from becoming tough.
  • Use a good quality red wine: The wine will add flavor and depth to the pie filling.
  • Don't overcook the vegetables: You want them to be tender but still have a little bit of crunch.
  • Use a good quality puff pastry: This will help to create a light and flaky crust.
  • Serve the pie hot: This is when it will be at its best.

Conclusion:

Venison or beef pie is a hearty and delicious meal that is perfect for a cold winter day. It is also a great way to use up leftover venison or beef. With a little planning and effort, you can make a venison or beef pie that will impress your family and friends.

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