Venison Beer Gravy Pot Pie (Print Version)
# Ingredients:
→ Meat & Seasonings
01 -
2 pounds venison roast, cut into 1 1/2 inch pieces
02 -
1 teaspoon garlic powder
03 -
1 teaspoon onion powder
04 -
1/2 teaspoon smoked paprika
05 -
1 tablespoon kosher salt
06 -
Black pepper to taste
07 -
2 tablespoons flour
→ Vegetables & Aromatics
08 -
8 ounces baby portabella mushrooms, sliced
09 -
1/2 white onion, diced
10 -
1 large carrot, diced
11 -
1 tablespoon freshly minced garlic
12 -
1 cup frozen English peas
13 -
Fresh thyme sprigs
14 -
1 bay leaf
→ Liquids & Fats
15 -
3 tablespoons bacon fat
16 -
1 tablespoon Worcestershire sauce
17 -
12 ounces brown ale
18 -
24 ounces beef stock
→ Crust & Finishing
19 -
Frozen puff pastry, thawed
20 -
1 egg beaten with water for egg wash
# Instructions:
01 -
Arrange six mini croquettes or ramekins on a baking tray and set aside.
02 -
Cut and dry the venison, then season with salt, onion powder, garlic powder, smoked paprika, and pepper. Dust with flour and set aside.
03 -
In a large heavy-bottomed skillet or Dutch oven, cook mushrooms in bacon fat until browned. Remove from pan.
04 -
Add more bacon fat and sear the venison in batches until browned on all sides. Remove from pan.
05 -
Cook onions and carrots until softened, add garlic, then deglaze with brown ale. Add Worcestershire sauce and beef stock.
06 -
Return meat to pan with bay leaf and thyme. Cover and cook on low for 1 1/2 - 2 hours, then uncovered for 30 minutes until sauce reduces. Stir in peas and mushrooms.
07 -
Preheat oven to 425°F. Fill ramekins with meat mixture, top with puff pastry squares, brush with egg wash, and sprinkle with thyme. Bake 10-15 minutes until golden brown.
# Notes:
01 -
A luxurious pot pie featuring tender venison and mushrooms in a rich brown ale gravy, topped with golden puff pastry. Can be made in individual ramekins or one large 9-inch cast iron pan.
02 -
The filling can be made a day ahead and refrigerated before adding the pastry top and baking.