Wild Game Recipes – Venison Pot Pie

Wild Game Recipes – Venison Pot Pie

This is wild game comfort food at its best, and one of my most popular dinner recipes. Venison pot pie is a versatile dish; I hardly ever make it with exactly the same ingredients, but there are several constants. Experiment with the vegetables and seasonings as much as you like. The recipe below is my standard venison pot pie that always gets rave reviews. Enjoy!

freshly baked venison pot pie

Ingredients for Venison Pot Pie

About 2 lbs of cubed venison meat
1 large onion, diced
About 1 cup of carrots, diced
About 1 cup of peas, minced (just kidding, you can leave them whole)
3 medium-sized potatoes, chopped
*if you want to add celery to your pot pie, that’s your prerogative, but I despise celery and it has no place in any of my recipes
1 cup beef broth
1 cup red wine
flour as needed – at least 1/2 cup
Venison or wild game seasoning, if you have it (a variety of brands are available, but I prefer Cabela’s Wild Game seasoning)
Canola oil – at least a couple of tablespoons
pre-made pie crust (I don’t recommend spending the time to make your own! It takes a long time and is not worth the frustration of rolling it out).
1 egg white
parsley

Directions

1) Heat up canola oil in a large skillet over medium to medium-high heat. Add the venison and let it brown on all sides, stirring as needed – about 5 minutes.

2) Add the onions, potatoes, and carrots (if you are using raw carrots). Stir, and cook until they begin to soften. This should take 5 – 10 minutes.

3) Add the broth, wine, and peas. Bring the mixture to a boil.

4) Turn the heat down to a simmer and gently stir in flour until the mix reaches a consistency that you are pleased with. It should be viscous and thick, with bubbles slowly poofing through the mix. Add the seasoning at this point, seasoning to taste (you’ll need to taste it – use clean spoons and don’t over-season!)

5) When you are happy with the consistency (make sure it’s not liquidy), let the mixture simmer for 20 – 25 minutes, stirring occasionally. It should simmer long enough to let the potatoes become soft enough to be edible.

6) While the mixture is simmering, preheat the oven to 400 degrees Fahrenheit.

7) Lightly grease a pie tin and place the bottom pie crust in it. *Tip – let the pre-made pie crusts sit out on the counter for about 15 minutes before using them so they work with you better.

8) Let the pot pie mix cool down for at least 5 minutes before transferring it into the pie tin, otherwise it has a tendency to make the upper pie crust too soft.

9) Place the top pie crust on top, folding the edges together with the bottom pie crust to form a seal. Cut pretty slices in the top of the crust with a knife (as seen in my photo) to aid with baking.

10) Use a brush to apply egg white to the top of the pie; this will help it to attain that beautiful browned bakery look (you can do this with any other pie you make too). Sprinkle the top of the pie with dried parsley to make it look even more attractive.

11) Bake the pot pie for about 20 – 30 minutes, until the top looks nice and browned. Remember, the inside is already cooked, so you can judge “doneness” based on how the top looks.

12) After removing the pie from the oven, let it sit for at least 5 minutes before cutting into it – this will help the inside fall apart less once you cut into it. Take photos, and bring people in to admire it during this time of waiting!

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