Savory Venison Pot Pie

Follow our step-by-step guide on how to make Savory Venison Pot Pie.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and lightly greasing a 9-inch deep-dish pie plate to ensure a perfect release.

2. Step 2

   In a mixing bowl, season the venison cubes generously with garlic powder, onion powder, salt, and pepper, then sprinkle flour over the meat, tossing to coat it evenly for a delightful crust.

3. Step 3

   Heat olive oil in a medium saucepan over medium heat, adding diced onion and chopped garlic.

4. Step 4

   Sauté until they become soft and translucent, which should take about 5 to 7 minutes.

5. Step 5

   Raise the heat to high and introduce the seasoned venison to the pan, stirring quickly to achieve a beautiful brown on the outside while keeping it rare inside, about 1 to 2 minutes.

6. Step 6

   Once browned, transfer the venison to a large mixing bowl.

7. Step 7

   In the same pan, pour in red wine and Worcestershire sauce, bringing it to a boil while scraping up the flavorful browned bits from the bottom.

8. Step 8

   Allow the mixture to reduce until nearly dry, which will take around 10 to 15 minutes, then lower the heat and stir in beef broth.

9. Step 9

   In a small bowl, dissolve cornstarch in water, then whisk it into the pan, stirring constantly until the mixture simmers and thickens, about 5 minutes.

10. Step 10

    Meanwhile, bring a large pot of lightly salted water to a boil and add cubed potatoes, carrots, and sliced celery, cooking for just 2 minutes.

11. Step 11

    Drain the vegetables and plunge them into a bowl of ice water to halt the cooking process, then drain again after a few minutes.

12. Step 12

    Combine the cooled vegetables with the venison in the mixing bowl, adding frozen corn and peas, and mix until everything is well incorporated.

13. Step 13

    In a separate small bowl, whisk together egg and milk to create a luscious egg wash, setting it aside for later.

14. Step 14

    Line your prepared pie dish with a layer of pastry, trimming any excess, then spoon the savory venison and vegetable mixture into the crust.

15. Step 15

    Pour the thickened gravy over the filling and scatter sliced mushrooms on top before covering with a second layer of pastry.

16. Step 16

    Brush the top with the egg wash and cut vents to let the steam escape, ensuring a perfectly baked crust.

17. Step 17

    Bake in the preheated oven for 45 minutes to 1 hour, or until the crust turns a golden brown and the filling bubbles enticingly.

18. Step 18

    If the edges of the crust darken too quickly, shield them with aluminum foil until the center is fully baked.

19. Step 19

    Once done, let the pot pie cool for 5 minutes to allow the flavors to settle before serving.

20. Step 20

    Enjoy this hearty dish that warms the soul and brings comfort to your table.