Venison Pot Pie with Wild Mushrooms
1 ½ lbs venison, cut into ½ inch cubes
1 lbs wild mushrooms, cut into thick slices
1 shallot, diced
2 carrots, sliced
2 cloves of garlic, minced
½ cup red wine
3 tablespoons all-purpose flour
3 cups beef or venison stock
¼ cup red wine vinegar
1 bay leaf
3 sprigs of fresh thyme
2 tablespoons of fresh rosemary, chopped
Salt and Pepper to taste
2-3 tablespoons of avocado oil or another high temp oil
1 frozen puff pastry sheet
1 egg, beaten for egg wash
- Cube venison and season with a coarse salt. Place a Dutch oven or a heavy bottomed pot on the stove and set heat to medium high. Using the avocado oil, brown the venison on all sides. This can be done in batches for best results. Take venison out of the pot and set aside. Note: The venison may not be cooked all the way, which is fine.
- Reduce heat to medium then add shallots to the pot and cook until soft.
- Add the mushrooms and carrots to the pot and cook for 5 minutes.
- Add the red wine and cook for 2 minutes.
- Add flour to the pot and mix well.
- Add stock, bay leaf, thyme, rosemary and the browned venison to the pot, cover and simmer on low until venison and vegetables are tender. (About 1 ½ to 2 hours depending on the cut of meat). Season with salt and pepper to taste.
- Before the venison is finished remove puff pastry from the freezer to thaw (it takes about 45 minutes). Set the oven to 425 degrees Fahrenheit.
- Fill a 10” cast iron pan with the venison mixture, remember to remove the bay leaf and top with puff pastry.
- Brush the top of the puff pastry with the egg mixture. This will make the top golden brown.
- Bake for 20 minutes or until golden brown.
There is nothing better than a pot pie as the weather is starting to cool. I look forward to baking this recipe every year. It is a great way to utilize stew meat as well as cuts that are not the prettiest to look at. I use puff pastry is this recipe but feel free to substitute it for traditional pie crust or even biscuits. I hope you enjoy this recipe as much as I do!
I would pair the Venison Pot Pie with a Malbec from Argentina. This full-bodied red wine will pair well with the venison and spices and is balanced by flavors of dark fruits and moderate tannins.