Venison Pot Pie

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

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    pounds venison stew meat, cut into 1-inch cubes

  • 1

    teaspoon salt

  • 1/2

    teaspoon black pepper

  • 1/4

    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

  • 1/2

    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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