Venison Pot Pie
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 907.18 g venison stew meat, cut into 1-inch cubes
- 4.92 ml salt
- 2.46 ml black pepper
- 59.14 ml flour
- 44.37 ml butter
- 236.59 ml diced onion
- 236.59 ml diced carrot
- 3 garlic cloves, crushed
- 236.59 ml red wine
- 236.59 ml green peas
- 118.29 118.29 ml beef or 118.29 ml vegetable broth
- 2 bay leaves
- 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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