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Venison Pot Pie with Wild Mushrooms

Venison Pot Pie with Wild Mushrooms

A golden brown venison pot pie in a cast iron on a stovetop.

A delicious way to cook up venison stew meat topped with pastry

There is nothing better than a venison pot pie as the weather starts to cool. I look forward to baking this recipe every year. Pot pies are a great way to utilize venison stew meat or other cuts that are not the prettiest to look at. Although I use puff pastry in this recipe, you are free to replace it. I recommend traditional pie crust or even biscuits. I hope you enjoy this recipe as much as I do!  

Try this recipe with a Malbec from Argentina. This full-bodied red wine will pair well with venison and spices and is balanced by flavors of dark fruits and moderate tannins. 

A golden brown venison pot pie in a cast iron on a stovetop.

Venison Pot Pie with Wild Mushrooms

There is nothing better than a pot pie as the weather starts to cool.
5 from 2 votes
Prep Time 30 mins
Cook Time 2 hrs
Course Main Course
Cuisine American
Servings 6 people
Calories 268 kcal


  • 6 qt Dutch oven
  • 10 inch cast iron pan


  • lbs venison cut into 1/2 inch cubes
  • 1 lb wild mushrooms cut into thick slices
  • 1 shallot diced
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1/2 cup red wine
  • 3 tbsp all-purpose flour
  • 3 cups beef or venison stock
  • 1/4 cup red wine vinegar
  • 1 bay leaf
  • 3 sprigs fresh thyme
  • 2 tbsp fresh rosemary chopped
  • salt to taste
  • pepper to taste
  • 2-3 tbsp avocado oil or other high temp oil
  • 1 frozen puff pastry sheet
  • 1 egg beaten for an egg wash


  • Cube venison and season with a coarse salt.
  • Place a Dutch oven or a 6 qt, heavy-bottomed pot on the stove at medium high heat.
  • Using the avocado oil, brown the venison on all sides. This can be done in batches for best results. Remove the browned venison and set aside. Note: The venison may not be cooked all the way, which is fine.
  • Reduce heat to medium, add shallots to the pot and cook until soft.
  • Add the mushrooms and carrots to the pot and cook for 5 minutes.
  • Add the red wine and cook for 2 minutes.
  • Add flour to the pot and mix well.
  • Add stock, bay leaf, thyme, rosemary and the browned venison to the pot. Cover and simmer on low until venison and vegetables are tender, about 1 ½ to 2 hours depending on the cut of meat. Season with salt and pepper to taste.
  • About 45 minutes before the venison is finished, remove puff pastry from the freezer to thaw.
  • Set the oven to 425 degrees Fahrenheit.
  • Remove the bay leaf from the venison mixture and then pour it into a 10” cast iron pan with. Top with puff pastry.
  • Brush the top of the puff pastry with the egg mixture to make the top golden brown.
  • Bake for 20 minutes or until golden brown.


Serving: 1sliceCalories: 268kcalCarbohydrates: 11gProtein: 32gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 124mgSodium: 327mgPotassium: 957mgFiber: 2gSugar: 4gVitamin A: 3481IUVitamin C: 4mgCalcium: 39mgIron: 5mg
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