Are you looking for a comforting, flavorful, and surprisingly easy weeknight meal? Look no further than this venison pot pie recipe! This delicious dish combines the richness of slow-cooked venison with the flaky goodness of a homemade crust, creating a truly satisfying culinary experience. Perfect for a cozy night in or a special occasion, this recipe is sure to become a family favorite. Whether you're a seasoned cook or a beginner in the kitchen, this easy recipe will guide you through each step, resulting in a pot pie that tastes like it came from a gourmet restaurant. This healthy meal is packed with protein and flavor, making it a fantastic choice for a delicious and satisfying dinner.
Ingredients:
For the Venison Filling:
- 1 tbsp olive oil
- 1 lb ground venison
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1/2 cup all-purpose flour
- 4 cups beef broth
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
For the Crust:
- 1 1/4 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 1/4 cup ice water
Instructions:
Making the Venison Filling:
- Heat the olive oil in a large skillet over medium-high heat. Add the ground venison and cook until browned, breaking it up with a spoon. Drain off any excess fat.
- Add the onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Stir in the garlic and mushrooms and cook for another 2 minutes.
- Sprinkle the flour over the vegetables and stir to combine. Gradually whisk in the beef broth until smooth.
- Stir in the thyme, rosemary, salt, and pepper. Bring the mixture to a simmer, reduce heat, and cook for 10-15 minutes, or until the sauce has thickened.
Making the Crust:
- Whisk together the flour and salt in a large bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Assembling and Baking the Pot Pie:
- Preheat your oven to 375°F (190°C).
- Roll out the dough on a lightly floured surface to a 12-inch circle.
- Transfer the dough to a 9-inch pie plate. Trim and crimp the edges.
- Pour the venison filling into the pie crust.
- Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pot pie cool for 10-15 minutes before serving.
Tips and Variations:
- For a richer flavor, use a combination of ground venison and ground beef.
- Add other vegetables to the filling, such as potatoes, peas, or corn.
- Use store-bought pie crust if you're short on time.
- To make individual pot pies, use muffin tins and smaller amounts of filling and crust.
- Garnish with fresh herbs before serving, such as parsley or thyme.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Protein: 30-35g
- Fat: 25-30g
- Carbohydrates: 25-30g
This venison pot pie is a delicious and satisfying meal that’s perfect for any occasion. The combination of tender venison, hearty vegetables, and a flaky crust makes it a truly special dish. Enjoy!