Venison Pot Pie Recipes

VENISON HAND PIES

Steps:

• Whisk together flour and salt for pastry in a medium bowl. Cut in shortening with a pastry blender until coarse. Stir in water with a fork until dough can be pressed into a ball. Divide into 5 equal pieces. Place each piece on plastic wrap, flatten into a disc with your hand, and wrap tightly. Place in the refrigerator for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.
• Mix eggs and milk together in a small bowl.
• Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.
• Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.
• Fill the centers of each circle with meat and vegetable mixture and place a dot of butter on top of each. Fold the dough to make a crescent shaped-hand pie and crimp shut with a fork. Cut a small slit in the top of each pie and transfer to the prepared baking sheet. Brush with egg wash.
• Bake in the preheated oven until golden brown, 30 to 35 minutes. An instant-read thermometer inserted into the middle should read 135 degrees F (57 degrees C).

VENISON POT PIE

Steps:

• 1) Preheat oven to 400°F 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.