Deer & Beer Pot Pie with Puff Pastry Crust
Incredibly tender venison meat and mushrooms enrobed in a silky, brown ale-infused gravy topped with a flaky puff pastry crust makes for the perfect pot pie!
Servings: 6
Calories: 228kcal
Ingredients
- 2 pounds venison roast, cut into 1 ½ inch pieces
- 1 tsp. garlic powder
- 1 tsp. onion powder
- ½ tsp. smoked paprika
- 1 tablespoon kosher salt
- Pepper to taste
- 2 tablespoons flour
- 3 tablespoons bacon fat
- 8 oz. baby portabella mushrooms sliced
- ½ white onion diced
- 1 large carrot diced
- 1 tablespoon freshly minced garlic
- 1 tablespoon Worcestershire sauce
- 12 oz. brown ale
- 24 oz. beef stock
- 1 bay leaf
- Fresh thyme
- 1 cup frozen English peas
- 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 1 tablespoon kosher salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon smoke paprika and freshly crack black pepper, to taste. Dust with 2 tablespoon flour and set aside.
- In a large heavy-bottomed skillet with a lid (or a shallow Dutch oven), heat 1 tablespoon bacon fat over medium-high heat. Add 8 ounces sliced baby portabella mushrooms and stir to coat. Sprinkle with a pinch of kosher 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 venison 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 12 ounces brown ale, scraping all those flavorful bits up from the bottom. Stir in 1 tablespoon Worcestershire sauce and 24 ounces beef stock.
- Return meat to pan and add 1 bay leaf and a few sprigs of fresh thyme. Cover and cook over low heat for 1 ½ - 2 hours, stirring occasionally. Remove the lid and simmer for 30 minutes more 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.
Notes
- Alternatively, pot pie can be baked in a 9-inch cast iron pan at 425 degrees for 30 minutes.
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