Hunker down with this warming venison pot pie with rich red wine gravy. Make one large pie or several individual portions.
Venison gets a bad rap for being very lean and sometimes dry, but when treated right it becomes richly flavored and tender. If you break the meat into sizeable cubes and braise it slowly, the result is a hearty, melt-in-your-mouth filling perfect for a pot pie. This recipe uses red wine, aromatics, mushrooms and an optional boost of porcini powder for deep umami.
You can substitute beef or lamb if you don’t have venison—just use the same amount of diced meat. The key is building a concentrated gravy: reduce the wine, simmer gently with stock and herbs, and finish by thickening to a silky sauce. For extra depth, stir in porcini powder while the vegetables cook; it’s optional but recommended.
The pastry topping can be either a traditional pie crust or a puff pastry lid. Pie crust gives a crumbly, substantial finish while puff pastry stays light and flaky. I used a homemade crust for the photos, but store-bought puff pastry or pie crust works well and speeds up the process.
If you prefer individual servings, divide the filling among ramekins and top each with a smaller pastry disc. Reduce the oven time slightly since smaller pies will brown faster.
Venison Pot Pie with Red Wine & Mushrooms
5 from 3 reviews
- Author: Jess Pryles
Ingredients
Scale
2–3 tablespoons olive oil
2 lb venison chunks (or beef/lamb, cubed)
2 tablespoons butter, divided
8 oz mushrooms, white or baby bella, sliced
3 carrots, sliced
1 onion, diced
2 tablespoons porcini powder (optional)
2 cups dry red wine
2 cups beef or venison stock
2 star anise
2 bay leaves
4–6 sprigs thyme
1 tablespoon flour
1 tablespoon water
1 sheet puff pastry or pie crust
1 egg, beaten (for egg wash)
Salt & pepper, to taste
Instructions
- Add 2–3 tablespoons olive oil to a heavy-based pot (an enameled cast-iron or Dutch oven works well) and heat over medium-high. Brown the venison cubes in batches so the pot isn’t overcrowded. Season each batch with salt as it browns. Remove browned meat to a bowl and set aside.
- In the same pot, add 1 tablespoon butter and the mushrooms. Cook until the mushrooms are nicely browned, about 5 minutes, then remove them. Add any remaining oil to the pot and sauté the onion and carrots until softened, about 7–10 minutes. Season with salt, pepper and sprinkle in the porcini powder if using.
- Return the mushrooms and venison to the pot. Pour in the red wine and stock, then add the star anise, bay leaves and thyme. Bring the mixture to a boil, then reduce heat to a gentle simmer. Cover and cook for about two hours, until the meat is tender and flavors have concentrated.
- Melt the remaining tablespoon of butter and whisk it with the flour and water to make a slurry. Stir this into the stew to thicken the gravy, then continue cooking until the sauce reaches your desired consistency and the meat is tender.
- Preheat the oven to 350°F (175°C).
- Transfer the venison mixture to a casserole dish. Let it cool slightly so it’s not piping hot under the pastry. Lay the puff pastry or pie crust over the top, crimping the edges to seal. Cut 3–4 slits in the pastry to vent steam and brush the top with beaten egg.
- Place the casserole on a baking sheet to catch any spills and bake for about 30 minutes, or until the pastry is golden and puffed. If making individual ramekins, reduce baking time and watch closely until pastry is golden.