Hunters Love This Delicious Recipe For Venison Pot Pie

This unbelievable venison pot pie recipe is a favorite with my hunter friends every season. We love to smell the wonderful pot pies baking after a long day out. You can use any number of vegetables or crusts which I will discuss below. You can also give this dish a unique spin by adding red wine or port to create a fabulous sauce that rises above the others.

Venison Pot Pie Recipe

You can use prepared pie crusts, puff pastry sheets or make your own. The following pie crust has balanced flavors and a flaky texture.

Pie Crust Ingredients:

1 cup all-purpose flour, try mixing half wheat and half white
1/2 tsp. salt
1/6 cup very cold shortening
1/6 cup very cold butter
1 tsp. cider vinegar
4 tbsn. ice water

Preparation method:

- Cut butter, shortening and salt with two knives or in food processors until the mixture looks like meal.
- Add vinegar and ½ the water.
Mix, adding only enough water until dough clumps in a big ball. Don't worry if the dough feels a little dry because the moisture will spread during the resting time.
- Wrap the dough in plastic and return it to refrigerator for at least 30 minutes before rolling. The dough will keep up to two days.
- Roll out to make crust, using a gentle motion. Flour your rolling surface liberally to prevent sticking.
- Cut decorative shapes from trimmings, such as leaves.
Use pie pan, casserole dish or individual ramekins, cutting dough to match the size of your chosen baking vessel. If using a bottom crust, you might need to double the recipe.
- If using a bottom crust, prick the crust and prebake at 350-degrees Fahrenheit for 10 minutes.

You can use any vegetables you prefer, but winter vegetables like sweet potatoes, turnips, rutabagas and parsnips make an interesting addition.

Venison Pot Pie Ingredients:

1 lb. venison meat, cut into cubes
½ cup of frozen peas
1 medium onion, diced
2 cloves of garlic, minced
1 rib of celery, sliced and blanched
1 cup of mixed, chopped vegetables, blanched, such as carrots, zucchini, and parsnips
1 cup red potatoes, skin on, blanched
1 cup quartered mushrooms
5--6 tbsn. olive oil
2 cups of veal, beef or venison stock
½ cup plain white flour
Salt and pepper to taste
1 tbsn. chopped fresh herbs like parsley, thyme and basil
¼ cup heavy cream
¼ cup red wine or port

Preparation method:

- Blanch your vegetables by boiling them in water just until barely tender, removing them and plunging them into ice water to stop the cooking. They will cook further in the oven. Drain and refrigerate vegetables until ready to use.
- Heat 2 tablespoons of love oil over medium heat. Flour venison cubes in ¼ cup of the flour.
- Sear the meat until brown on all sides.
- Remove meat and add onions and mushrooms, cooking until tender. Add the minced garlic when vegetables are about halfway done. Drain them, adding accumulated juices to your stock.
- Add 3 tablespoons of olive oil to pan and heat. Stir in ¼ cup of flour and cook the roux until nutty brown.
- Add cold stock to the roux. When gravy thickens, add wine, deer meat and the mushrooms and onions mixture. Simmer for five minutes, adding more stock if the sauce gets too thick
- Add remaining vegetables, frozen peas and herbs and reheat to a simmer. Add heavy cream.
- Transfer mixture to prepared dishes or prebaked crusts. Top with prepared dough or puff pastry. Cut vents with a sharp knife to let steam escape. Add decorative leaves or geometric figures.
- Bake at 350-degrees Fahrenheit for 25--30 minutes. If using puff pastry, remove top rack from oven so that the pastry can rise. Remove your venison pot pie recipe from the oven and brush the crust with one egg mixed with a teaspoon of water. Return to oven to get a rich glaze on your crust.

I hope you and your hunting friends try this recipe. It will quickly become a favorite.

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