Venison Pot Pie


Finally a dish I'm happy to post! This family-friendly venison pot pie is easy to make. I use a deep-dish pie pan to accommodate all of the ingredients.

Prep Time:
40 mins
Cook Time:
1 hrs 15 mins
Additional Time:
5 mins
Total Time:
2 hrs
1 9-inch pot pie


  • 1 pound venison steak, cut into 1-inch cubes

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • salt and ground black pepper to taste

  • 2 tablespoons all-purpose flour

  • 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

  • cup water

  • 3 large potatoes, cubed

  • 3 large carrots, cubed

  • 3 stalks celery, sliced

  • 1 cup frozen corn

  • 1 cup frozen peas

  • 1 large egg

  • 2 teaspoons milk

  • 1 (14.1 ounce) package double-crust pie pastry, thawed

  • 1 ½ cups fresh mushrooms, sliced


  1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.

  2. Season venison in a bowl with garlic powder, onion powder, salt, and pepper. Add flour and toss to coat.

  3. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; sauté until soft and translucent, 5 to 7 minutes. Increase the heat to high and add venison. Stir venison to quickly brown, 1 to 2 minutes; don't overcook — it should still be rare inside when taken out of the pan. Transfer venison to a large bowl.

  4. Pour red wine and Worcestershire sauce into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until liquid has reduced and the pan is almost dry, 10 to 15 minutes. Reduce the heat to low and stir in beef broth.

  5. Dissolve cornstarch in water in a small bowl; pour into the pan, whisking constantly. Bring to a simmer and cook until thickened, about 5 minutes.

  6. Meanwhile, 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 vegetables into a bowl of ice water for several minutes to stop the cooking process. Drain.

  7. Add drained vegetables to venison along with corn and peas; mix until thoroughly combined.

  8. Whisk egg and milk together in a small bowl for egg wash and set aside.

  9. Line the prepared pie dish with one pastry, trimming the edges if needed. Place venison mixture into pie crust and pour gravy over top. Spread mushrooms over the surface and cover with remaining pastry. Brush with egg wash and cut vents in the top.

  10. Bake in the preheated oven until crust is golden brown and filling is bubbling, 45 minutes to 1 hour. If the edges of the crust are getting too dark, cover them with aluminum foil until the center crust has caught up.

  11. Let cool for 5 minutes before serving.


Any quality cut of venison from the rear haunch or loins will work.

Nutrition Facts (per serving)

532 Calories
21g Fat
62g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 532
% Daily Value *
Total Fat 21g 27%
Saturated Fat 5g 25%
Cholesterol 66mg 22%
Sodium 516mg 22%
Total Carbohydrate 62g 23%
Dietary Fiber 7g 26%
Total Sugars 6g
Protein 22g
Vitamin C 36mg 179%
Calcium 59mg 5%
Iron 5mg 29%
Potassium 1054mg 22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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