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.
Scale
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.
Find it online: https://www.missallieskitchen.com/venison-pie/
