A hearty filling of ground venison meat, vegetables and herbs bakes under a blanket of golden brown puff pastry in this ultimate comfort food meal.
If you know me and my fam, you know we are ALWAYS up for making cozy, homemade meals that are ready in little time and minimal effort! Today, we’re diving into a hearty classic with a twist – Venison Pie! Packed with tender, juicy ground venison, colorful fresh vegetables, and simmered in a rich, savory venison stock, this recipe is a modern take on a comforting family favorite. We are changing up the game a bit and topping this pie with puffed pastry for the most amazing texture. This dish is sure to warm hearts and bellies alike.
If you love the comforting goodness of my Venison Stew or my Shepherd’s Pie from my Cookbook, Venison Every Day, this recipe is going to be a hit. You can literally use any veggies you have on hand to make this Venison Pie. But don’t forget the light and flaky puff pastry topping it the KEY to this recipe!
Let’s create some magic in the kitchen!
WHAT IS POT PIE?
Besides one of my favorite dishes, pot pie is a savory dish that typically consists of a pastry crust filled with a mixture of meat, in this case we are using ground venison, vegetables, and a flavorful sauce or gravy. The dish is baked until the crust is golden brown and crispy, creating a delicious contrast with the tender filling inside.
While the specific ingredients can vary, traditional pot pies often feature ingredients like chicken, beef, turkey, or ground venison for the meat component, along with a mix of vegetables such as carrots, peas, onions, and potatoes. The filling is usually bound together with a creamy sauce or gravy made from stock or broth, thickened with flour or cornstarch.
Pot pie is a popular comfort food in many cultures, known for its hearty and satisfying qualities. It’s often served as a complete meal in itself, making it a favorite for family dinners or cozy gatherings during colder seasons. Variations of pot pie can include different types of meats, seafood, or vegetarian options to suit various tastes and dietary preferences.
INGREDIENTS AND KITCHEN TOOLS
I bet you already have most, if not all of these ingredients on hand to make this super cozy dish. You can always switch up the veggies if you need, but trust me on the puff pastry, it’s worth it! Here is what you are going to need to make this amazing Venison Pie:
Butter
Olive oil
Ground venison
Onion
Carrots
Celery stalks
Garlic cloves
Italian seasoning
Tomato paste
Flour
Red wine vinegar
Venison Stock or Beef Broth
Fresh parsley
Fresh thyme (or 1/2 tsp dried)
Salt & Pepper (to taste)
Puff pastry (we are using this as out pie crust)
Egg – beaten
Water
Kitchen Tools
You’ll need just one pot to whip up all of your ingredients and then a baking dish to finish it off. I also always recommend having a nice sharp knife and a good cutting board to chop your veggies. I found this tool to make chopping veggies way easier. You’ll also want a brush for brushing your egg white mixture over your puff pastry.
STEP BY STEP
Step 1: Preheat the oven to 375F or the baking temperature listed on your puff pastry package.
Step 2: Next, begin making the venison pie filling by preheating a large pan over medium high heat.
Step 3: Then, add the butter and olive oil and once hot, add the onion, carrots and celery.
Step 4: After about 5 minutes, add the ground venison and cook until the meat is browned.
Step 5: Next add the garlic and cook for 2 minutes. Then add the Italian seasoning, tomato paste and plain flour. Cook for 3 minutes.
Step 6: Deglaze the pan with the red wine vinegar and add the stock, thyme and parsley. Stir well.
Step 7: Let the mixture simmer and get thick for 5-7 minutes.
Step 8: Then, pour it into an 8×8 casserole dish.
Step 9: Place the puff pasty on top of the pie, cut some vents and whisk the water and egg together. Brush the puff pastry with the egg wash.
Step 10: Place the dish into the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbly.
Step 11: Serve while it’s hot! Enjoy!
HOW TO SERVE
Truly this dish packs everything you need into one pan. Your veggies, protein and carbs with your puff pastry. I recommend serving it right away, but it can also be made in advance and warmed up. So grab your bowl, serve up this Venison Pie dish, and enjoy!
STORING AND REHEATING
You can save any leftovers you have in an airtight container and stored in the fridge for 3-5 days. For reheating, I would recommend reheating in the oven or toaster oven to keep the puff pastry from getting soggy, but if you don’t mind that, a microwave will work too.
OTHER GROUND VENISON RECIPES
If you are finding that you have an abundance of ground venison that you need to use up, I have some killer recipes for you. First and foremost my Venison Tacos are a staple in our home. Egg Roll in a Bowl is a quick and easy meal that you can get on the table in no time. If you are looking for another cozy recipe that is always a hit, you have to try my Venison Meatloaf. Make sure you check out these ground venison recipes for more inspo!
Venison Pie
A hearty filling of ground venison meat, vegetables and herbs bakes under a blanket of golden brown puff pastry in this ultimate comfort food meal.
Ingredients
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 lb ground venison
- 1 large onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 4 garlic cloves, minced
- 2 tsp Italian seasoning
- 1 Tbsp tomato paste
- 2 Tbsp flour
- 1 Tbsp red wine vinegar
- 2 cups beef/venison stock
- 1 Tbsp fresh parsley
- 2 tsp fresh thyme (or 1/2 tsp dried)
- 1 sheet puff pastry
- 1 egg, whisked
- 1–2 tsp. water
Instructions
- Preheat the oven to 375F or the baking temperature listed on your puff pastry package.
- Next, begin making the venison pie filling by preheating a large pan over medium heat.
- Then, add the butter and olive oil and once hot, add the onion, carrots and celery.
- After about 5 minutes, add the ground venison and cook until the meat is browned.
- Next add the garlic and cook for 2 minutes. Then add the Italian seasoning, tomato paste and flour. Cook for 3 minutes.
- Then, deglaze the pan with the red wine vinegar and add the stock, thyme and parsley.
- Let the mixture bubble and get thick for 5-7 minutes.
- Then, pour it into an 8×8 baking dish.
- Top the filling with the puff pasty, cut some vents and whisk the water and egg together. Brush the puff pastry with the egg wash.
- Place the dish into the oven and bake for 30-35 minutes, or until the puff pastry is golden brown and the filling is bubbly.
- Serve while it’s hot! Enjoy!
Notes
- This recipe has been tested with beef and it is lovely as is. I imagine it would work with lamb, too.