Venison & Beer Pot Pie (Print Version)
# Ingredients:
→ Meats & Spices
01 -
2 pounds of venison roast, diced into 1.5-inch chunks
02 -
1 tablespoon kosher salt
03 -
A sprinkle of black pepper
04 -
1 teaspoon of onion powder
05 -
1 teaspoon of garlic powder
06 -
1/2 teaspoon of smoked paprika
07 -
2 tablespoons of flour
→ Veggies & Fresh Flavors
08 -
1 cup frozen peas
09 -
1 carrot, chopped into small pieces
10 -
Fresh thyme sprigs
11 -
8 ounces of baby portobello mushrooms, sliced
12 -
1 finely chopped bay leaf
13 -
1/2 white onion, chopped up
14 -
1 teaspoon minced garlic
→ Fats & Liquids
15 -
1 tablespoon Worcestershire
16 -
12 ounces of brown ale
17 -
3 tablespoons of bacon grease
18 -
24 ounces beef broth
→ Topping & Final Touches
19 -
Beaten egg mixed with water (for brushing)
20 -
Frozen puff pastry that’s been thawed
# Instructions:
01 -
Put six ramekins or small baking dishes onto a baking sheet. Leave them aside for now.
02 -
Wipe venison pieces dry. Season with garlic and onion powders, paprika, salt, and pepper. Toss in flour to coat lightly, then put it aside.
03 -
Brown mushroom slices in bacon grease using a big, heavy pan. Spoon them out and place in a separate dish.
04 -
Using the same pan, brown the venison in small batches in bacon fat so all sides are golden. Take them out as they finish.
05 -
Sauté the carrot and onion until softened. Toss in the garlic, then pour in the brown ale to loosen up the stuck bits. Stir in beef broth and Worcestershire.
06 -
Add venison back into the pan with fresh thyme and the bay leaf. Put the lid on and simmer gently for 1 1/2 to 2 hours. Take the lid off and cook another 30 minutes to thicken. Mix in the mushrooms and peas near the end.
07 -
Heat oven to 425°F. Fill ramekins with the venison mixture and lay thawed puff pastry on top. Brush pastry with egg wash, sprinkle over some fresh thyme, and bake 10–15 minutes until golden.
# Notes:
01 -
This dish features soft venison chunks and earthy mushrooms bathed in a savory ale gravy under flaky puff pastry. You can bake it in single ramekins or in a big cast-iron dish.
02 -
The stew part can be made the day before. Just refrigerate until you’re ready to bake with the pastry topping.