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.
Venison Pot Pie with Wild Mushrooms
- 6 qt Dutch oven
- 10 inch cast iron pan
- 1½ 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.
Rikki Folger is a wild game chef based out of Denver, Colorado. She received her Culinary Science degree from Johnson & Wales University. Rikki began her career working in Michelin-starred restaurants across the United States and, after twelve years in the industry, she transitioned her focus toward wild foods. You can find her online at Wildandforaged.com and on Instagram at @wild_and_foraged_.