Meat > Venison > Venison Pot Pies

Venison Pot Pie with Biscuits Recipe

Ingredients with Measurements:
- 2 lbs venison stew meat, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 cup vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups beef broth
- 1 cup frozen peas
- 1 cup frozen carrots
- 1 cup frozen corn
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped fresh rosemary
- 1 batch of biscuit dough (recipe below)

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Rolling pin
- Biscuit cutter or round cookie cutter

Step-by-step instructions:

1. Preheat oven to 375°F.

2. In a large bowl, mix together flour, salt, black pepper, garlic powder, and onion powder. Add venison pieces and toss to coat.

3. Heat vegetable oil in a Dutch oven over medium-high heat. Add venison and cook until browned on all sides, about 5-7 minutes. Remove venison from pot and set aside.

4. Add onion and garlic to the pot and cook until softened, about 3-5 minutes.

5. Add beef broth to the pot and bring to a simmer, scraping up any browned bits from the bottom of the pot.

6. Add venison back to the pot, along with frozen peas, carrots, and corn. Stir to combine.

7. Add chopped parsley, thyme, and rosemary to the pot and stir to combine.

8. Cover the pot and transfer to the oven. Bake for 45 minutes.

9. While the pot pie is baking, make the biscuit dough (recipe below).

10. Remove the pot pie from the oven and increase the oven temperature to 400°F.

11. Drop biscuit dough by spoonfuls onto the top of the pot pie, leaving space between each biscuit.

12. Return the pot pie to the oven and bake for an additional 15-20 minutes, or until the biscuits are golden brown and cooked through.

13. Serve hot.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat oven to 375°F. Increase oven temperature to 400°F for the last 15-20 minutes of cooking.
Serving size:
6-8 servings

Nutritional information:
Calories: 450
Fat: 15g
Carbohydrates: 45g
Protein: 35g
Sodium: 900mg
Sugar: 6g
Fiber: 6g

Substitutions for ingredients:
- Beef broth can be substituted with chicken or vegetable broth.
- Frozen vegetables can be substituted with fresh vegetables.

Variations:
- Substitute venison with beef or lamb.
- Add mushrooms or other vegetables to the pot pie filling.
- Use a different type of biscuit dough, such as cheddar or herb.

Tips and tricks:
- Make sure to brown the venison before adding it to the pot to ensure a flavorful filling.
- If the pot pie filling is too thin, mix together 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the filling before baking.
- To make the biscuit dough ahead of time, mix together the dry ingredients and store in an airtight container. When ready to use, add the wet ingredients and mix until just combined.

Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat in the oven at 350°F for 15-20 minutes, or until heated through.

Presentation ideas:
Serve in individual ramekins for a more elegant presentation.

Garnishes:
Sprinkle chopped fresh herbs on top of the biscuits before baking.

Pairings:
Serve with a side salad or roasted vegetables.

Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Green beans with almonds

Troubleshooting advice:
- If the biscuits are not cooked through, cover the pot pie with foil and continue baking until the biscuits are done.
- If the pot pie filling is too thick, add more broth or water to thin it out.

Food safety advice:
- Make sure to cook the venison to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.

Food history:
Pot pies have been around since medieval times, when they were filled with meat and vegetables and topped with a pastry crust.

Flavor profiles:
This venison pot pie is savory and hearty, with a rich filling of tender venison, vegetables, and herbs, topped with fluffy biscuits.

Serving suggestions:
Serve hot with a side salad or roasted vegetables for a complete meal.

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Taste: Savory, Rich, Hearty, Comforting, Meaty