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    Home » Venison » Deer & Beer Pot Pie with Puff Pastry Crust

    Published: April 18, 2020 · Last Modified: October 25, 2021 · posted by Amanda Gajdosik · This post may contain affiliate links · This blog generates income via ads 1 Comment

    Deer & Beer Pot Pie with Puff Pastry Crust

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    Deer & Beer Pot Pie with Puff Pastry Crust is a cozy, comforting meal with a rich and hearty venison filling topped by a buttery and flaky puff pastry crust!

    Deer & Beer Pot Pie with Puff Pastry Crust

    I am making it my mission to create more recipes that involve venison. I’ve made tacos. I’ve made lasagna. And now…I’ve made a Deer & Beer Pot Pie with a Puff Pastry Crust!

    I cannot handle how yummy this is. It’s got everything a pot pie recipe should have!

    • Tender, flavorful venison meat cooked to perfection
    • Veggies!
    • A deeply rich gravy made from beef stock and beer (!!!)
    • A flaky AF top crust made from store-bought puff pastry
    Deer & Beer Pot Pie with Puff Pastry Crust

    How to make Deer & Beer Pot Pie with Puff Pastry Crust

    It’s pretty simple actually!

    1. Make the filling. This filling is totally inspired by Julia Child’s boeuf bourguignon and it’s how I like to prepare almost all of my roasts and/or roast style proteins. It can also be made a day in advance!
    2. Fill your ramekins. Or mini cocettes or a large pie plate if you want it to be full-sized. I won’t judge.
    3. Top with puff pastry. Make sure you brush it with egg wash. And a sprinkling of fresh thyme if you’ve got it.
    4. Bake until golden brown. It won’t take too long. I promise.
    Deer & Beer Pot Pie with Puff Pastry Crust

    Out of puff pastry?

    That’s ok! You can certainly try making your own. Or use pre-made biscuit dough! Or pie crust! Mashed potatoes would make this into a ridiculously delish shepherd’s pie, if you’re so inclined.

    Enjoy this however you’d like. However you can.

    Deer & Beer Pot Pie with Puff Pastry Crust

    More Venison Recipes You May Enjoy

    • Ground Venison Meatballs
    • Venison Meatloaf Recipe
    • Grilled Venison Backstrap
    • Venison Meat Sauce
    • Venison Kebabs
    • Red Wine Venison Stew
    puff pastry pot pie recipe
    Print Recipe
    5 from 2 votes

    Deer & Beer Pot Pie with Puff Pastry Crust

    Incredibly tender venison meat enrobed in a silky, ale-infused gravy topped with a flaky puff pastry crust makes for the perfect pot pie!
    Prep Time20 mins
    Cook Time1 hr 40 mins
    Bake Time15 mins
    Total Time2 hrs 15 mins
    Course: Main Course
    Cuisine: American
    Keyword: Dinner, Pot Pie, Puff Pastry, Venison
    Servings: 6
    Calories: 228kcal
    Author: Amanda Gajdosik

    Ingredients

    • 1 ½ pound venison roast (or beef that’s ok too)
    • 1 tsp. garlic powder
    • 1 tsp. onion powder
    • 1 tablespoon kosher salt
    • Pepper to taste
    • 2 tablespoon flour
    • 8 oz. baby portabella mushrooms sliced
    • ½ white onion diced
    • 1 large carrot diced
    • 1 tablespoon freshly minced garlic
    • 12 oz. brown ale I like a local microbrew but Avery is readily available
    • 24 oz. beef stock
    • 1 cup frozen English peas
    • Fresh thyme
    • Frozen puff pastry thawed according to package directions
    • Eggwash

    Instructions

    • Place six mini croquettes or ramekins on a baking tray and set aside.
    • Cut roast into 1 ½ inch squares and pat dry with a paper towel. Sprinkle liberally with kosher salt, onion powder, garlic powder, and pepper. Dust with flour and set aside.
    • In a large heavy-bottomed skillet with a lid (or a shallow Dutch oven), heat 2 tablespoon bacon fat over medium-high heat. Add mushrooms and stir to coat. Sprinkle with salt and cook until mushrooms release their juices and have browned. Remove from pan and add 2 tablespoon more bacon fat (or other cooking oil, if desired), working in batches, sear the roast on all sides before removing from pan.
    • Lower heat to medium and add onion and carrot, stirring to coat. Season with more kosher salt. Cook until carrots begin to soften and onions become translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute more. Deglaze pan with brown ale, scraping all those flavorful bits up from the bottom. Stir in beef stock.
    • Return meat to pan and add a few sprigs of fresh thyme. Cover and cook over low heat for 1 ½ - 2 hours, or until liquid has reduced and meat is fork tender. Stir in frozen peas and cooked mushrooms. (At this point the filling can be cooled and refrigerated for a day, if desired.)
    • Preheat oven to 425 degrees. Divide filling among prepared ramekins. Cut the puff pastry into 6 equal squares (or using a large round cutter) to place over the top of the ramekins. Brush with eggwash and sprinkle with more fresh thyme.
    • Bake in preheated oven for 10 – 15 minutes, or until crust is golden brown. And serve hot!

    Nutrition

    Serving: 1g | Calories: 228kcal | Carbohydrates: 14g | Protein: 31g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 96mg | Sodium: 1461mg | Potassium: 846mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1883IU | Vitamin C: 12mg | Calcium: 34mg | Iron: 5mg
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    Amanda, a food photographer and recipe developer, leans against a kitchen counter. She is smiling and holding a camera. She wears a white shirt and black jeans.

    Hi! I'm Amanda, and I believe in good food for good people. I hope you enjoy the homemade recipes you'll find on my site.

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