Find a recipe by the avaliable engredients Your Cooking Assistant
Set the ingredients

Venison Pot Pie

4

120 min

Venison Pot Pie

Venison Pot Pie Photo 1

Time

120 min

Serving

8 persons

Calories

532

Rating

4.00★ (8)

Cuisine

Author: Victoria Buriak
Finally a dish I'm happy to post! This family-friendly venison pot pie is easy to make. I use a deep-dish pie pan to accommodate all of the ingredients.

Ingredients

  • venison steak: 1 pound (cut into 1-inch cubes)
  • garlic powder: 1 tsp
  • onion powder: 1 tsp
  • salt and ground black pepper: (to taste)
  • all-purpose flour: 2 Tbsp
  • olive oil: 2 Tbsp
  • onion: 0.5 piece (diced)
  • garlic: 3 clove (chopped)
  • red wine: 0.75 cup
  • Worcestershire sauce: 2 tsp
  • beef broth: 1 can (14 ounce can)
  • cornstarch: 3 Tbsp
  • water: 0.33333 cup
  • potatoes: 3 piece (cubed)
  • carrots: 3 piece (cubed)
  • stalks celery: 3 piece (sliced)
  • frozen corn: 1 cup
  • frozen peas: 1 cup
  • egg: 1 piece
  • milk: 2 tsp
  • double-crust pie pastry: 1 pack (14.1 ounce pack, thawed)
  • ½ cups fresh mushrooms: 1 piece (sliced)

Metric Conversion

Stages of cooking

Venison Pot Pie Photo 21
Venison Pot Pie Photo 32
Venison Pot Pie Photo 43
Venison Pot Pie Photo 54
Venison Pot Pie Photo 65
Venison Pot Pie Photo 76
Venison Pot Pie Photo 87
Venison Pot Pie Photo 98
Venison Pot Pie Photo 109
Venison Pot Pie Photo 1110
Venison Pot Pie Photo 1211
  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
    Venison Pot Pie Photo 2
  2. Season venison in a bowl with garlic powder, onion powder, salt, and pepper. Add flour and toss to coat.
    Venison Pot Pie Photo 3
  3. 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.
    Venison Pot Pie Photo 4
  4. 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.
    Venison Pot Pie Photo 5
  5. 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.
    Venison Pot Pie Photo 6
  6. 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.
    Venison Pot Pie Photo 7
  7. Add drained vegetables to venison along with corn and peas; mix until thoroughly combined.
    Venison Pot Pie Photo 8
  8. Whisk egg and milk together in a small bowl for egg wash and set aside.
    Venison Pot Pie Photo 9
  9. 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.
    Venison Pot Pie Photo 10
  10. 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.
    Venison Pot Pie Photo 11
  11. Let cool for 5 minutes before serving.
    Venison Pot Pie Photo 12

How did you like this article?

You may also like