Venison Pot Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 2 lbs 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 onion
- 1 cup diced carrot
- 3 garlic cloves, crushed
- 1 cup red wine
- 1 cup green peas
- 1⁄2 1/2 cup beef or 1/2 cup vegetable broth
- 2 bay leaves
- 1 (9 inch) prepared pastry dough
directions
- 1) Preheat oven to 400°F 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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