Skip to main content Skip to main content

Venison Pot Pie Recipe

Cut a large slice of this Venison Pot Pie Recipe, or make them in individual soufflé dishes for a tasty wild-game take on the traditional chicken pot pie

Venison Pot Pie Recipe
Introduce the fantastic flavor of venison to friends and family this holiday season with this venison recipe. (Jeff Kuhl photo)
Print Recipe

Serves: 6-8
Prep time: 15 minutes
Cook time: 30 minutes

Ingredients:

  • 2 pounds venison stew meat, cut into 1-inch cubes
  • 3 tablespoons salted butter
  • 2 teaspoons basil paste
  • 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
  • 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

Directions:

  1. Preheat oven to 400°F. Grease 9-inch pie pan and set aside. Place cast iron skillet on stovetop with butter ready to melt.
  2. Rub venison meat with basil paste and olive oil. Let venison sit, uncovered, until no longer cold to the touch.
  3. In a large bowl, mix the flour, salt, black pepper, white pepper, paprika, onion powder, garlic powder and cayenne pepper. Roll venison in seasoned flour to coat.
  4. 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.
  5. 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 20 minutes. Add green onions last.
  6. 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.

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Recommended Articles

Popular Videos

Dr. Deer: Balancing Expectations for Small Properties

Dr. Deer: Balancing Expectations for Small Properties

James Kroll and Haynes Shelton talk about being realistic when it comes to managing a smaller deer property in this edition of "Dr. Deer."

Deer Factory: Northern Climate Warm-Season Food Plots

Deer Factory: Northern Climate Warm-Season Food Plots

Dr. James Kroll and Pat Hogan discuss warm-season food plots on this deer factory in Minnesota.

How to Control Predators on Deer Hunting Property

How to Control Predators on Deer Hunting Property

Dr. James Kroll and Pat Hogan discuss ways to help control predators on deer hunting property.

See All Videos

Magazine Cover

GET THE MAGAZINE Subscribe & Save

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

Buy Digital Single Issues

Don't miss an issue.
Buy single digital issue for your phone or tablet.

Buy Single Digital Issue on the North American Whitetail App

Other Magazines

Special Interest Magazines

See All Special Interest Magazines

GET THE NEWSLETTER Join the List and Never Miss a Thing.

Get the top North American Whitetail stories delivered right to your inbox.

Phone Icon

Get Digital Access.

All North American Whitetail subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now