Venison Recipes

Venison Pot Pie recipe

Store-bought pastry dough makes this recipe a simple one to create, yet full of comfort and memories.

Ingredients:

2 pounds venison stew meat, cut into 1-inch cubes
1 teaspoon salt
½ teaspoon black pepper
¼ cup flour
3 tablespoons butter
1 cup diced onions
1 cup diced carrots
3 cloves garlic, crushed
1 cup red wine
1 cup green peas
½ cup chicken, beef, or vegetable broth
2 Bay leaves
1 (9-inch) prepared pastry dough

Directions:

1) Preheat oven to 400F. Lightly grease a 9-inch deep pie dish.

2) Season venison with salt and pepper. Roll in flour to coat.

3) Heat butter in a large skillet over medium. Add venison and brown on all sides, stirring occasionally, about 5 minutes. Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes. Add wine, peas, broth, and Bay leaves; bring to a boil over high heat. Cover and simmer over medium-low 20 minutes.

4) Transfer mixture to prepared pie dish. Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly.

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Reviews and Comments:

Venison Pot Pie Review by Nancy on February 28th, 2014:

This recipe is great.
I didn't have any red wine in the house so I used 100% grape juice. Worked wonderful! You can sub green beans for the peas too if needed.

Abbreviations
Fdegrees Fahrenheit
Conversions
2 lbabout 907g (907.18 grams based on 453.59 grams in a pound)
cupabout 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)
1 cupabout 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
cupabout 118ml (118.295 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: November 16, 2010
Average rating of 5.00 stars based on 1 reviews.
Summary: Store-bought pastry dough makes this recipe a simple one to create, yet full of comfort and memories.
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Published by Starsol