Venison Pot Pie Recipe

The flaky crust combined with a filling of venison and vegetables make this pie recipe a savory treat

This venison pie recipe is ready to be served once the crust is golden and flaky. (Jeff Kuhl photo)

Yield: 1 (9-inch pie)

Prep time: 20 minutes

Cook time: 55 minutes


  • 2 pounds venison stew meat, cut into 1-inch cubes and rubbed with 2 teaspoons basil paste and 2 teaspoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon white pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • ¼ cup flour
  • 3 tablespoons salted butter
  • 1 cup diced onion
  • 1 cup diced carrots
  • ½ cup diced celery
  • ½ cup green peas
  • 1 cup diced, canned new potatoes
  • 1 tablespoon garlic paste
  • 1 cup red wine
  • 2 tablespoons beef base paste mixed in 1 cup water
  • 3 bay leaves
  • 1 cup green onions
  • Prepared pastry dough


1. Preheat oven to 400 degrees. Grease a 9-inch pie pan and set aside. Place cast iron skillet on stovetop with 3 tablespoons of butter ready to melt.

2. Let venison sit uncovered, until no longer cold to the touch. Mix in next 7 ingredients with the flour, then roll venison in seasoned flour to coat.

Along with venison, the filling includes peas, potatoes, carrots, onions and celery. (Jeff Kuhl photo)

3. Heat butter in skillet over medium heat. Then add venison and brown on all sides, stirring occasionally, for about 5 minutes. Add onions, carrots, celery, potatoes and garlic. Cook until softened, stirring, about 6-8 minutes.

4. Add wine, peas, beef base paste (broth) and bay leaves, then bring mixture to a boil over high heat. Cover and simmer over medium-low heat for 20 minutes. Add green onions last.

5. Once done, transfer mixture to pie dish. Cover with prepared pastry dough and cut 8 small slits in dough. Bake 20-25 minutes, until top is golden and juices are bubbling out.

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