1. Home
  2. Recipes
  3. Venison Mushroom Stout Hand Pies

Venison and Wild Mushroom Hand Pies

Featured in Small bites and starters.

These rustic Venison and Wild Mushroom Hand Pies combine ground venison with rehydrated wild mushrooms in a rich gravy made with stout beer and game stock. The filling is enhanced with aromatic shallots, fresh thyme, and garlic, then wrapped in a distinctive Irish cheddar-studded pastry crust. The result is a perfectly portable meal that's both hearty and elegant. Each pie features a double dose of Irish cheddar - both in the flaky crust and melted inside with the filling. They can be enjoyed fresh from the oven or made ahead and frozen for later, making them ideal for meals on the go or casual entertaining.
A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 18 Jan 2025 11:56:42 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Savory venison and wild mushroom hand pies with stout beer filling, perfect for hearty meals. pin it
Savory venison and wild mushroom hand pies with stout beer filling, perfect for hearty meals. | myhomemaderecipe.com

The marriage of tender venison and earthy wild mushrooms wrapped in a flaky, cheese-studded crust creates a hand pie that's both rustic and refined. These savory pockets are inspired by traditional Irish meat pies but elevated with rich game meat and forest mushrooms for a deeply satisfying meal you can hold in your hand.

After developing this recipe during hunting season, it's become our family's favorite way to enjoy venison. Even my father-in-law, who claims to dislike game meat, requested the recipe after his first bite.

Essential Ingredients Guide

  • Ground Venison: Fresh ground with a 90/10 lean-to-fat ratio ensures juicy, flavorful filling
  • Wild Mushrooms: A mix of dried porcini and chanterelles adds incredible depth
  • Stout Beer: Choose a rich, dark stout - the maltiness complements the game perfectly
  • Irish Cheddar: Age matters here - look for at least 12-month aged for optimal flavor and texture
  • Fresh Thyme: Strip leaves from stems just before using for brightest flavor
  • Quality Butter: European-style butter with high fat content creates the flakiest crust
Golden-baked hand pies stuffed with venison, wild mushrooms, and rich stout beer. pin it
Golden-baked hand pies stuffed with venison, wild mushrooms, and rich stout beer. | myhomemaderecipe.com

Step-by-Step Instructions

Crust Creation (25 minutes):
Cube butter and chill in freezer for 15 minutes. Pulse flour, salt, and sugar in food processor. Add butter and cheese in stages until mixture resembles coarse crumbs. Drizzle ice water just until dough comes together. Wrap and chill while preparing filling.
Filling Preparation (35 minutes):
Soak dried mushrooms in hot water for 20 minutes. Brown venison in batches to develop flavor. Sauté mushrooms with shallots until golden. Create rich gravy with beer and stock. Simmer until thickened and flavors meld.
Assembly Process (30 minutes):
Roll dough to 1/8-inch thickness. Cut 6-inch circles using bowl as template. Place filling slightly off-center. Brush edges with egg wash. Fold and crimp with fork tines. Cut steam vents in top.
Baking to Perfection (20-25 minutes):
Preheat oven to 425°F. Brush pies with egg wash. Bake until deeply golden. Cool slightly before serving.

My most treasured memory of these pies is making them with venison from my son's first successful hunt. The pride on his face as we transformed his harvest into these delicious hand pies was unforgettable.

Flaky hand pies filled with tender venison, wild mushrooms, and a hint of stout beer. pin it
Flaky hand pies filled with tender venison, wild mushrooms, and a hint of stout beer. | myhomemaderecipe.com

Final Thoughts: These Venison and Wild Mushroom Hand Pies represent the perfect blend of comfort food and culinary craft. They honor both the harvest and the hunter while creating a practical, portable meal that's as suitable for a formal dinner as it is for a lunch box. Every time I make them, I'm reminded of the connection between land, table, and family.

Frequently Asked Questions

→ Can I use different types of game meat?
Yes, you can substitute the venison with elk, moose, antelope, or even beef for a non-game version.
→ How do I prevent the hand pies from leaking?
Make sure to properly seal the edges by crimping them well and don't overfill the pies. The venting slits on top are also crucial.
→ Can I make these ahead of time?
Yes, you can freeze them after partial baking and store for up to 3 months. Thaw overnight before final baking.
→ What can I substitute for wild mushrooms?
Fresh mushrooms can be used instead - replace 1 oz dried mushrooms with 3/4 cup chopped fresh mushrooms.
→ What's the best way to reheat these pies?
Reheat in a 350°F oven until warmed through to maintain the crust's flakiness. Avoid microwaving as it can make the crust soggy.

Venison Mushroom Stout Hand Pies

Flaky hand pies filled with seasoned ground venison, wild mushrooms, and rich stout beer gravy, wrapped in a buttery Irish cheddar crust.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Zaho


Difficulty: Difficult

Cuisine: American

Yield: 16 Servings (16 hand pies)

Dietary: ~

Ingredients

→ Filling

01 1/2 pound ground venison (or elk, moose, antelope)
02 1 tablespoon lard or other cooking fat
03 1 ounce dried wild mushrooms (about 1 cup)
04 1/2 cup finely chopped shallots
05 1 tablespoon fresh thyme, finely chopped
06 1 teaspoon minced garlic
07 2 tablespoons salted butter
08 2 tablespoons all-purpose flour
09 1/2 cup stout beer
10 1/2 cup stock (wild game or beef)
11 2 tablespoons half and half
12 1 cup Irish cheddar, grated (about 3.5 oz)
13 3/4 teaspoon salt
14 1/4 teaspoon black pepper

→ Crust

15 2 cups all-purpose flour
16 3/4 teaspoon sugar
17 1/4 teaspoon salt
18 1/2 cup cold salted butter, cut into 1/2-inch pieces
19 1 cup Irish cheddar, grated (about 3.5 oz)
20 1/2 cup + 1 tablespoon ice water

→ Egg Wash

21 1 medium egg
22 1 tablespoon cold water

Instructions

Step 01

Mix flour, sugar, and salt in a medium bowl. Work in cold butter pieces with your fingers until flattened, then blend in shredded cheese with a pastry blender until pea-sized. Gradually add ice water until dough comes together but isn't sticky. Form into 2 discs, wrap, and chill for 1 hour.

Step 02

Rehydrate dried mushrooms in 1 1/2 cups boiling water for 15-20 minutes. Drain and finely chop.

Step 03

Heat lard in a cast iron skillet over medium-high heat. Cook mushrooms, shallots, garlic, and thyme until fragrant. Add venison, salt, and pepper, cooking until browned. Remove mixture and set aside.

Step 04

In the same pan, make a roux with butter and flour. Add stout beer, stock, and half and half, cooking until thickened. Combine with meat mixture and let cool slightly.

Step 05

Divide dough into 16 balls. Roll each into 6-inch circles. Fill with cheese and meat mixture, fold, and crimp edges. Cut vents, brush with egg wash.

Step 06

Bake at 425°F for 18-22 minutes until golden brown and bubbly.

Notes

  1. These savory hand pies combine rich venison, wild mushrooms, and Irish cheddar in a flaky crust enriched with stout beer. They can be frozen for up to 3 months - partially bake for 8-10 minutes, freeze, then finish baking when ready to serve.
  2. Fresh mushrooms can be substituted for dried - use 3/4 cup chopped fresh mushrooms. For a stronger beer flavor, replace the stock with additional stout.

Tools You'll Need

  • Large cast iron skillet
  • Large sheet pan
  • Rolling pin
  • Pastry blender

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (butter, cheese, half and half)
  • Contains gluten (flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 227
  • Total Fat: 14 g
  • Total Carbohydrate: 16 g
  • Protein: 9 g