Venison Potpie is a delicious, satisfying recipe that everyone will love! Tender chunks of meat slowly cooked in a savory gravy, and the flaky crust on top just melts in your mouth!
This recipe makes a 9×13 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.
How to make Venison Potpie
Start by cutting a roast or steaks into 1 inch cubes. I often cut a few pounds of deer meat into cubes while processing, so it is handy for stews and other recipes. Anyways, however you do it is fine.
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 heavy-bottomed pan, or use a frying pan to fry the meat, then a soup kettle for simmering.
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.
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.
When the stew is ready, add a cup of frozen peas and stir. All the vegetables can be adjusted to your diet or preference. You may omit peas, add parsnips or celery, or just use frozen mixed veggies. Don’t be afraid to make it work for you!
Make the potpie crust
Since this recipe takes longer than some, I sometimes use a refrigerated pie crust for simplicity. But of course, making homemade is always the best!
One thing that makes pastry crust easier, is to use a bowl that is big enough to mix it properly. I enjoy making crust so much more since I learned to use a nice, large mixing bowl!
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. Mix the vinegar and water, and stir it gently into the flour mix. Don’t overmix!
Roll the dough into a rectangle that fits the top of the pan you will be using for the potpie. I am using a 9×13 pan, so I made my crust about 10×14 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.
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. Serve with soft dinner rolls or a loaf of homemade bread.
Venison Potpie Recipe
- 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
- 1½ cup flour all purpose
- ¼ teaspoon salt
- ½ cup lard OR shortening
- 3 Tablespoons water
- 1 egg beaten
- 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.