Deer & Beer Pot Pie with Puff Pastry (Print version)
Tender venison braised in dark beer with vegetables, topped with flaky puff pastry for a hearty crowd-pleasing pie.
# Ingredients:
For the filling
01 -
2 lb (900 g) venison stew meat, cut into 1-inch cubes
02 -
3 tablespoons all-purpose flour
03 -
Salt and black pepper
04 -
2 tablespoons vegetable oil
05 -
3 tablespoons unsalted butter
06 -
1 large onion, diced
07 -
2 carrots, peeled and diced
08 -
2 celery stalks, diced
09 -
8 oz (225 g) cremini mushrooms, quartered
10 -
4 garlic cloves, minced
11 -
1 tablespoon tomato paste
12 -
12 oz (355 ml) dark beer, stout or porter
13 -
2 cups (480 ml) beef or venison stock
14 -
1 bay leaf
15 -
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
16 -
1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)
For the pastry
17 -
1 sheet frozen puff pastry, thawed
18 -
1 egg
19 -
1 tablespoon milk
20 -
1/2 cup grated smoked cheddar or gruyere (optional)
# Instructions:
01 -
Pat the venison cubes dry and season generously with salt and pepper. Toss with 2 tablespoons of flour. Heat the oil in a large pot or Dutch oven over medium-high heat. Brown the meat in batches until crusty on all sides. Do not crowd the pan. Remove to a plate.
02 -
Melt the butter in the same pot. Add the onion, carrot, and celery. Cook over medium heat until softened and translucent, about 10 minutes. Add the mushrooms and garlic and cook until the mushrooms release their liquid and begin to brown, about 5 to 7 minutes.
03 -
Stir in the tomato paste, thyme, rosemary, and bay leaf. Sprinkle the remaining flour over the vegetables and stir for 1 minute. Pour in the dark beer, scraping up any browned bits from the bottom of the pot. Add the stock and return the venison and any accumulated juices to the pot.
04 -
Bring the liquid to a gentle simmer. Cover and cook over low heat or transfer to a 325°F oven. Braise for 2 to 2.5 hours, stirring occasionally, until the venison is fork-tender. The gravy should coat the back of a spoon. If it is too thin, remove the lid and simmer until reduced.
05 -
Remove and discard the bay leaf. Let the filling cool to room temperature, or refrigerate until cold. The filling should be thick so it does not weep into the pastry.
06 -
Preheat the oven to 400°F. Spoon the cooled filling into a deep 9-inch pie dish. Scatter the cheese over the top if using. Lay the puff pastry over the dish, trim the overhang, and crimp or press the edges with a fork. Cut three small vents in the center. Brush with the egg wash. Bake on a sheet pan for 30 to 35 minutes until the pastry is deep golden and puffed. Let rest 10 minutes before serving.
# Good to know:
01 -
Cooling the filling is essential for a crisp pastry base.
02 -
Bake on a sheet pan to catch any drips.