Name: Venison Pot Pie Recipe
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 4
Cuisine: American
Ingredients: 1 lb venison, cubed; 1 onion, diced; 2 garlic cloves, minced; 1 cup mushrooms, sliced; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 tsp rosemary, minced; 1 tsp thyme, minced; ½ tsp salt; ¼ tsp black pepper; 3 cups beef broth; 3 tbsp butter; 3 tbsp flour; 1 sheet puff pastry, thawed; 1 egg, beaten

How To Make Venison Pot Pie Recipe

A hearty savory pie filled with tender venison, vegetables, and aromatic herbs.

Preparation: 20 minutes

Cooking: 1 hour 15 minutes

Total: 1 hour 35 minutes

Serves:

Ingredients

1 lb venison, cubed
1 onion, diced
2 garlic cloves, minced
1 cup mushrooms, sliced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 tsp rosemary, minced
1 tsp thyme, minced
½ tsp salt
¼ tsp black pepper
3 cups beef broth
3 tbsp butter
3 tbsp flour
1 sheet puff pastry, thawed
1 egg, beaten

Instructions

Preheat oven to 375°F.
Season the cubed venison with salt and pepper.
In a large skillet over medium heat, melt the butter and add the seasoned venison. Cook until browned on all sides, then remove and set aside.
Add the onions, garlic, mushrooms, carrots, celery, rosemary, and thyme to the skillet. Cook until softened, about 5 minutes.
Sprinkle the flour over the vegetables and stir to combine. Add the beef broth and bring to a boil, then reduce heat and simmer until the mixture thickens, about 10 minutes.
Return the venison to the skillet and stir to combine with the vegetables and broth.
Transfer the mixture to a 9-inch pie dish.
Roll out the puff pastry sheet to fit over the top of the pie dish. Brush the egg wash over the pastry and make a few slits with a knife to vent steam.
Bake for 30-35 minutes, or until the pastry is golden brown and the filling is bubbly.
Serve hot.