Venison Pie Recipes

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VENISON POT PIE



Venison Pot Pie image

Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.

Provided by nick_atnite

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 2h

Yield 8

Number Of Ingredients 22

1 pound venison steak, cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 egg
2 teaspoons milk
2 tablespoons olive oil
½ large onion, diced
3 cloves garlic, chopped
¾ cup red wine
2 teaspoons Worcestershire sauce
1 (14 ounce) can beef broth
3 tablespoons cornstarch
⅓ cup water
3 large potatoes, cubed
3 large carrots, cubed
3 stalks celery, sliced
1 cup frozen corn
1 cup frozen peas
2 each 12-inch pie crusts
1 ½ cups fresh mushrooms, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
  • Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
  • Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
  • Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
  • Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
  • Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
  • Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 62 g, Cholesterol 66 mg, Fat 20.8 g, Fiber 7.4 g, Protein 21.5 g, SaturatedFat 5 g, Sodium 515.6 mg, Sugar 5.6 g

VENISON PIE



Venison Pie image

Make and share this Venison Pie recipe from Food.com.

Provided by queenbeatrice

Categories     Savory Pies

Time 2h30m

Yield 4 portions, 4-5 serving(s)

Number Of Ingredients 18

1 1/2 lbs venison, cut into chunks
sea salt
pepper
3 tablespoons all-purpose flour
4 tablespoons olive oil
2 leeks, white parts only, sliced thickly
5 ounces white pearl onions, peeled
8 ounces carrots, cut in bite size pieces
8 ounces cremini mushrooms, halved
1 rosemary sprig, leaves only
2/3 cup red wine
2 3/4 cups chicken stock
5 ounces new potatoes
1 lb sweet potato
2/3 lb waxy potato
4 teaspoons butter
1 1/2 ounces double Gloucester cheese, shredded
2 egg yolks

Steps:

  • Coat the venison chunks with the flour and salt and pepper.
  • Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
  • Transfer to a bowl.
  • Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
  • Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
  • Pour in the stock and bring to a simmer.
  • Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
  • About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
  • Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
  • For the topping, peel the potatoes and cut into 2 inch chunks.
  • Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
  • While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
  • Heat the oven to 425 degrees F.
  • Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
  • Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
  • Grind over some pepper and serve.

Nutrition Facts : Calories 754.2, Fat 25.9, SaturatedFat 7.2, Cholesterol 252.2, Sodium 460.5, Carbohydrate 71.6, Fiber 9.3, Sugar 15.4, Protein 51.5

RICH VENISON PIE RECIPE BY VALENTINE WARNER



Rich Venison Pie Recipe by Valentine Warner image

A delicious rich Venison Pie Recipe by chef Valentine Warner from his excellent book, What to Eat Now. Making it is simple too.

Provided by Elaine Lemm

Categories     Entree     Dinner     Pie

Time 3h

Number Of Ingredients 16

2 1/4 pounds/1 kilo shoulder venison (or leg) cut into chunks
1 1/2 ounces/40 g dripping (or lard)
2 large onions (peeled and finely diced)
1 heaped tablespoon all-purpose flour (plus more for dusting)
1 teaspoon English mustard powder
4 medium carrots (peeled and diced)
18 fluid ounces/500 milliliters dark ale
1 tablespoon brown sugar
3 tablespoons malt vinegar
1 to 2 pinches nutmeg
1 sprig thyme
salt to taste
pepper to taste
2 ginger biscuits , grated
8 oz/250 g puff pastry
1 medium egg (beaten with 1 tablespoon milk)

Steps:

  • Gather the ingredients.
  • Preheat the oven to 350 F/180 C/Gas 4.
  • Heat the dripping in a large, lidded casserole on the hob, add the onions, fry until soft and browned. Turn off the heat, sift the flour and mustard powder into the pot. Stir until you have a thickish onion mix.
  • Add the meat and carrots to the onions. Add the ale, sugar, vinegar, nutmeg, thyme and pepper, and both ginger biscuits. Stir once more.
  • Cover the contents of the pot with a circle of neatly cut greaseproof and put the lid on, then cook it in the preheated oven for 1 1/2 hours. When the time is up, add a tablespoon of salt.
  • Transfer the contents of the casserole to a pie dish . Use a deep dish, as a wide shallow one will have the pie crust drooping in the middle, thus becoming soggy. Turn the temperature of the oven up to 400 F / 200 C/ Gas 6.
  • Roll your pastry out to a thickness of about 1/4 inches (7 millimeters) and lay it over the filling. Leave a slight overhang and crimp the edges with a fork. Paint the top of your pie evenly with the beaten egg and milk. This is the time to fashion any pastry motif appropriate to the occasion and place it on top. Prick a hole in the middle of the pastry.
  • Cook for 40 to 45 minutes, until the pastry is a rich hazelnut brown. If in doubt, cook a little longer, as pale, soggy pastry is not as pleasing. Sourced from chef Valentine Warner in his excellent book, What to Eat Now .

Nutrition Facts : Calories 829 kcal, Carbohydrate 45 g, Cholesterol 168 mg, Fiber 4 g, Protein 55 g, SaturatedFat 14 g, Sodium 566 mg, Fat 44 g, ServingSize Serves 6, UnsaturatedFat 26 g

VENISON POT PIE



Venison Pot Pie image

I have scoured the web looking for different things to do with venison. So tired of all the chili and stew recipes! Not sure where this came from, but it was fantastic. My husband likes it better than chicken pot pie.

Provided by kadiprimo

Categories     Pot Pie

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

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 cup beef or 1/2 cup vegetable broth
2 bay leaves
1 (9 inch) prepared pastry dough

Steps:

  • 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.

Nutrition Facts : Calories 464.4, Fat 20, SaturatedFat 7.1, Cholesterol 42.5, Sodium 613.1, Carbohydrate 27.3, Fiber 3.6, Sugar 3.8, Protein 36.9

VENISON COTTAGE PIE



Venison cottage pie image

Indulge in our venison version of cottage pie. The red wine is optional, but does add richness to the sauce and pairs well with the flavour of the meat

Provided by Barney Desmazery

Categories     Dinner

Time 2h10m

Number Of Ingredients 13

1-2 tbsp vegetable oil
500-600g venison mince
1 large carrot, finely chopped
1 onion, chopped
1 tbsp plain flour
2 bay leaves
2 tbsp ketchup
100ml red wine or stout, or use extra stock
600ml beef stock
1.2kg potatoes (King Edward or Desirée work well), peeled and roughly chopped
150ml whole milk
75g butter
nutmeg, for grating

Steps:

  • Heat the oil in a casserole dish or large saucepan over a medium heat. Tip in the venison and stir to coat in the hot oil. Cook for 15-20 mins or until the mince is browned and toasted, adding more oil if it starts to look dry. Stir in the carrot and onion and cook for 10 mins more until they start to brown. Sprinkle over the flour and cook for a further 2 mins. Stir in the bay and ketchup, then pour in the wine, if using, and bubble for a minute, then gradually stir in the stock. Leave everything to simmer gently over a medium heat for 30-40 mins until you have a tender venison in a rich gravy.
  • Tip into a medium baking dish and leave to cool. The filling can be made up to two days ahead and kept chilled.
  • To make the topping, tip the potatoes into a large saucepan and cover with salted cold water, bring to the boil and simmer for about 8 mins until tender.
  • Drain well, then leave to steam-dry for a few minutes. Mash well with the milk and two-thirds of the butter, then grate in a pinch of nutmeg and season. Using a spatula, top the pie filling with the mash, starting from the outside, then spread it over the middle. Using a fork, scrape lines across the top. Can be chilled for two days or frozen for up to six months.
  • When you're ready to cook, heat the oven to 190C/170C fan/gas 5. Put the pie on a large baking tray to catch any drips. Melt the remaining butter, and drizzle or brush it all over the top of the pie, then bake for 35-40 mins until golden and bubbling. Leave to rest for 10 mins, then serve straight from the dish.

Nutrition Facts : Calories 447 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium

VENISON HAND PIES



Venison Hand Pies image

Venison hand pies.

Provided by THOMAS ELLEFSON

Categories     Venison Recipes

Time 1h35m

Yield 5

Number Of Ingredients 16

2 cups all-purpose flour
½ teaspoon salt
¾ cup shortening
½ cup ice-cold water, or more as needed
2 large eggs
¼ cup milk
¾ pound venison, cut into cubes
2 medium russet potatoes, peeled and cubed
1 large carrot, thinly sliced
1 (4 ounce) can mushrooms, drained and chopped
¼ cup chopped onion
½ teaspoon dried rosemary leaves, crushed
½ teaspoon garlic powder
½ teaspoon salt
ground black pepper to taste
1 tablespoon butter, cut into 5 pieces

Steps:

  • Whisk together flour and salt for pastry in a medium bowl. Cut in shortening with a pastry blender until coarse. Stir in water with a fork until dough can be pressed into a ball. Divide into 5 equal pieces. Place each piece on plastic wrap, flatten into a disc with your hand, and wrap tightly. Place in the refrigerator for 30 minutes.
  • Preheat the oven to 425 degrees F (220 degrees C). Grease a large rimmed baking sheet.
  • Mix eggs and milk together in a small bowl.
  • Mix venison, potatoes, carrots, mushrooms, onion, rosemary, garlic powder, salt, and pepper together in a large bowl.
  • Remove pastry from the refrigerator. Roll discs, one at a time, on a lightly floured surface into 6-inch circles.
  • Fill the centers of each circle with meat and vegetable mixture and place a dot of butter on top of each. Fold the dough to make a crescent shaped-hand pie and crimp shut with a fork. Cut a small slit in the top of each pie and transfer to the prepared baking sheet. Brush with egg wash.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes. An instant-read thermometer inserted into the middle should read 135 degrees F (57 degrees C).

Nutrition Facts : Calories 674 calories, Carbohydrate 57.9 g, Cholesterol 139.3 mg, Fat 37.6 g, Fiber 3.6 g, Protein 26.3 g, SaturatedFat 10.7 g, Sodium 586.2 mg

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VENISON SHEPHERD'S PIE • THE RUSTIC ELK
2022-04-12 Melt lard (or butter) in a deep, oven safe skillet and add carrots, parsnip, onion, garlic, and any other veggies (except for any frozen or canned vegetables you care to add). Sauté over medium heat until onion becomes translucent. Add in the ground venison, season everything liberally with some salt and pepper.
From therusticelk.com


HUNTER’S VENISON PIE RECIPE | FOOD TO LOVE
2016-09-20 Method. 1. Heat oil in a large saucepan over medium-high heat. Add mince to pan and stir to cook, until well-coloured. 2. Reduce heat and add onion, garlic, carrot, leek and celery to the pan. Cook over a gentle heat for 15 minutes, or until the leek is tender. 3.
From foodtolove.co.nz


VENISON SHEPHERD'S PIE - TRADITION WITH A TWIST - STACY LYN HARRIS
Preheat oven to 350 degrees. Heat oil in a medium-sized skillet over medium high heat. Sprinkle venison with cumin and salt. Add venison to the pan and brown for about 1 minute on each side. Remove venison from the pan. Add onions and sauté for 3 minutes. Add garlic, sauté for about 30 seconds, and then add the tomato paste.
From stacylynharris.com


HOMEMADE VENISON PIE - SUMPTUOUS AND RIDICULOUSLY DELICIOUS
2020-09-08 Bring to boil with a little water. If the water runs low, add a little bit. When the meat is falling off the bones, remove the bones, strain and place the meat in …
From thesouthafrican.com


VENISON RECIPES | BBC GOOD FOOD
This can be eaten as stew or used in a pastry or cottage pie. The chocolate adds an extra richness and glossiness to the finished sauce. Venison steaks with wild mushroom sauce . A star rating of 4.4 out of 5. 17 ratings. Invest in some rich game meat and serve pan-fried with a creamy porcini sauce for a seriously special supper. Venison meatball & wild mushroom stroganoff. A …
From bbcgoodfood.com


25 BEST VENISON RECIPES - INSANELY GOOD
2022-06-03 We love using a pairing of brown sugar and chili powder on our venison jerky. If making in large quantities, make sure you store the dried jerky in an air-tight container for it to last. 25. Venison Schnitzel. If you’ve never made authentic schnitzel before, you’ll have to try this simple venison schnitzel recipe.
From insanelygoodrecipes.com


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