Old-Fashioned Venison Potpie is a delicious, satisfying recipe that everyone will love! Tender chunks of meat slowly cooked in a savory gravy with lots of vegetables, and the flaky crust on top that just melts in your mouth. This is a hearty dish that you can pair with a fresh spinach salad to make a complete meal. I created this recipe for the men and women who come home from a long winter day of working in the cold.
This recipe makes a 9x13 pan of potpie - enough to feed the whole family! You can also divide the recipe between two smaller pans, and freeze one for later, if you wish.
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Quick look at the Recipe
- ⏱️ Prep Time: 1 hour
- ⏲️ Cook Time: 3 hours
- ⌛ Total Time: 4 hours
- 🍽️ Servings: 8
- 🔥 Calories: 438 kcal
- 🥗Perfect for weeknight dinners and hard-working families.
- ✅ Difficulty: Medium
- 🍳 Serving Suggestions: Serve with a simple cucumber salad, Copycat Hawaiian sweet rolls, and an apple caramel cake for dessert.
Tips & Substitutions
- Venison: This recipe can use deer, elk, antelope, or moose.
- Vegetables: You can totally use frozen vegetables to save time. And I use whatever vegetables I have on hand; mixed veggies, peas, carrots, parsnips, whatever you have.
- Crust: To save time, I often use store-bought pastry dough. It works just fine.
How to make Venison Potpie
- Step 1: Start by cutting a roast or steaks into 1 inch cubes.
- Next, mix together the flour, salt, and pepper. Add the meat cubes and the flour mixture to a bowl with a lid, or use a ziplock bag. Shake and roll until the meat is evenly coated with flour mixture.
- Heat some bacon fat (or oil) in a dutch oven. You may also use any deep, heavy skillet for this step.
- Step 4: Add the meat to the hot oil, and brown on all sides. Work in batches if necessary. Remove meat from pan when browned.
- Add more oil to pan and add chopped onion and garlic, and fry till the onion is soft.
- Step 6: Return meat to the pan, then add the beef stock, wine, and seasonings. Stir well and cover. Simmer on low for 1.5 - 2 hours, or until the meat is tender. You may need to add a cup of water if it gets too dry. It will thicken more when baking in the oven, so it's ok if it is a bit soupy.
- Step 7: When the stew is ready, add a cup of frozen peas and stir.
- Step 8: Place your flour and salt into a bowl, cut in the butter or shortening with a pastry blender, until the shortening is the size of peas. Use a spoon to mix the vinegar and water, and stir it gently into the flour mix. Don't overmix!
- Step 9: Roll the dough into a rectangle that fits the top of the pan you will be using for the potpie. I am using a 9x13 pan, so I made my crust about 10x14 inches. I don't measure, just eyeball it and make it work! Potpie is a rustic dish anyways, no need to spend a lot of time. Cut a few slits in the top to allow steam to escape.
- Step 10: Beat an egg and brush the crust with egg. This step is not completely necessary, but it helps the crust turn a beautiful golden brown. Bake the potpie at 350 for 45 minutes or until the crust is browned.
- Step 11: Serve with soft dinner rolls or a loaf of homemade bread.
Other hearty casserole recipes you may enjoy:
If you tried this Venison Pot Pie or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Pull up a chair and tell me how it turned out!
Venison Potpie Recipe
Rustic venison potpie for the whole family! Savory and tender meat in a rich gravy under a flaky crust.
Ingredients
- 2 lbs venison cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup flour
- 2 Tablespoons bacon fat
- 1 onion diced
- 6 cloves garlic diced
- 3 cups beef broth
- 1 cup red wine
- 2 bay leaves
- 1 teaspoon thyme dried
- ½ teaspoon oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 potatoes peeled and cubed
- 3 carrots peeled and sliced
- 1 cup peas frozen
Pastry crust
- 1½ cup flour all purpose
- ¼ teaspoon salt
- ½ cup lard OR shortening
- 3 Tablespoons water
- 1 egg beaten
Instructions
- Mix flour, 1 tsp salt, and ½ teaspoon pepper. Place meat cubes in a bowl and sprinkle the flour mixture over the meat. Stir well, till all pieces are completely coated.
- Heat bacon fat in dutch oven and fry meat in two batches, one layer at a time. Fry 5-6 minutes over med-high heat, until meat is browned. Remove meat to plate.
- Add more bacon fat and the chopped onion and garlic. Fry several minutes, till onion is soft. Return meat to pan with the onion. Add beef broth, wine, seasonings, cover and simmer for 1½ hour.
- Add potatoes and carrots. Simmer, covered, for another 45 minutes. You may need to add a cup or two of water if the stew gets too thick.
- When stew is ready, add 1 cup frozen peas and stir. Pour stew into a 9x13 pan. Place crust over top of the stew.
- Bake at 350° for 45 minutes or until crust is golden brown.
Pastry crust instructions
- Place flour for the pastry crust into a mixing bowl. Add the salt and stir. Add shortening and cut in with pastry blender till it is the size of peas.
- Mix water and vinegar together, and stir into the flour mixture gently, just until incorporated. Do not over mix! If the dough seems too dry, add water one teaspoon at a time till the dough sticks together.
- Dust counter with generous amounts of flour, roll out the dough to about 10x14 inches. Place crust on top of potpie, cut a few slits in the crust for steam. Beat egg and brush on top of crust.
Notes
You may use bacon fat, olive oil, or any other oil desired. Bacon fat gives an extra good flavor!
You can fry the meat in a skillet, then use a soup kettle for simmering if desired. You can also place stew in oven at 300, instead of simmering, if you like.
You may substitute water or broth for the wine, if you don't want to use wine.
Vegetables can be adjusted to your preferences. Can add celery or parsnips also.
Bake the potpie in a 9x13 or just leave it in the dutch oven. Use any pan or baking dish you desire.
Nutrition
Calories: 438kcalCarbohydrates: 51gProtein: 35gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.003gCholesterol: 120mgSodium: 941mgPotassium: 1095mgFiber: 5gSugar: 4gVitamin A: 4123IUVitamin C: 33mgCalcium: 63mgIron: 7mg
Tried this recipe?Let us know how it was!
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