Best 2 Venison Pot Pie Recipes

Indulge in the hearty and comforting goodness of venison pot pie, a classic dish that combines the rich flavors of venison with a medley of vegetables, all enveloped in a flaky and golden crust. This delectable pie is a perfect fusion of rustic charm and culinary expertise, sure to warm your soul on a chilly evening. With three variations to choose from, this recipe caters to every taste preference. The traditional venison pot pie features tender venison simmered in a savory gravy, complemented by a colorful array of carrots, celery, and peas. For a touch of sophistication, the gourmet venison pot pie elevates the dish with mushrooms, pearl onions, and a hint of cognac, creating a symphony of flavors. And for those who prefer a lighter option, the venison pot pie with puff pastry crust offers a crispy and airy crust that perfectly balances the hearty filling. Whichever variation you choose, prepare to embark on a culinary journey that will leave you craving for more.

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

VENISON HAND PIES

Venison Hand Pies image

Venison hand pies.

Provided by THOMAS ELLEFSON

Categories Venison Recipes

Time 1h35m

Yield 5

Number Of Ingredients 16

Ingredients

2 cups all-purpose flour
½ teaspoon salt
¾ cup shortening
½ cup ice-cold water, or more as needed
2 large eggs
¼ cup milk
¾ pound venison, cut into cubes
2 medium russet potatoes, peeled and cubed
1 large carrot, thinly sliced
1 (4 ounce) can mushrooms, drained and chopped
¼ cup chopped onion
½ teaspoon dried rosemary leaves, crushed
½ teaspoon garlic powder
½ teaspoon salt
ground black pepper to taste
1 tablespoon butter, cut into 5 pieces

Steps:

Whisk together flour and salt for pastry in a medium bowl. Cut in shortening with a pastry blender until coarse. Stir in water with a fork until dough can be pressed into a ball. Divide into 5 equal pieces. Place each piece on plastic wrap, flatten into a disc with your hand, and wrap tightly. Place in the refrigerator for 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.
Mix eggs and milk together in a small bowl.
Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.
Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.
Fill the centers of each circle with meat and vegetable mixture and place a dot of butter on top of each. Fold the dough to make a crescent shaped-hand pie and crimp shut with a fork. Cut a small slit in the top of each pie and transfer to the prepared baking sheet. Brush with egg wash.
Bake in the preheated oven until golden brown, 30 to 35 minutes. An instant-read thermometer inserted into the middle should read 135 degrees F (57 degrees C).

Nutrition Facts : Calories 674 calories, Carbohydrate 57.9 g, Cholesterol 139.3 mg, Fat 37.6 g, Fiber 3.6 g, Protein 26.3 g, SaturatedFat 10.7 g, Sodium 586.2 mg

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:

Use high-quality venison: Opt for venison that is fresh, well-trimmed, and properly stored. This will ensure the best flavor and texture in your pot pie.
Tenderize the venison: To make the venison extra tender, you can marinate it in a mixture of buttermilk, olive oil, and herbs overnight. Alternatively, you can use a meat tenderizer or lightly pound the venison with a mallet before cooking.
Brown the venison: Browning the venison before adding it to the pot pie will help develop its flavor and create a richer sauce. Make sure to sear the venison in a hot skillet until it is browned on all sides.
Use a variety of vegetables: Feel free to mix and match your favorite vegetables in this recipe. Some good options include carrots, celery, onions, potatoes, peas, and corn.
Use a flavorful broth: The broth you use in your pot pie will greatly impact its flavor. Use a high-quality chicken broth, beef broth, or vegetable broth. You can also use a combination of broths to create a more complex flavor.
Season to taste: Don't forget to season your pot pie to taste with salt, pepper, and your favorite herbs and spices. Some good options include thyme, rosemary, sage, and bay leaves.
Bake until golden brown: Bake the pot pie until the crust is golden brown and the filling is bubbling hot. This usually takes about 30-40 minutes.

Conclusion:

Venison pot pie is a delicious and hearty dish that is perfect for a cold winter day. With its tender venison, flavorful vegetables, and creamy sauce, this pot pie is sure to be a hit with the whole family. So next time you have some venison on hand, be sure to give this recipe a try!