This venison potpie is hunter’s comfortfood at its finest.
Recipe: Savory Venison Potpie
1 1/2 cups all-purpose flour – divideduse 1 teaspoon salt – divided use 1/2 teaspoon ground black pepper 1 1/2 pounds venison, cubed 2 tablespoons vegetable oil – divided use 2 onions, peeled and thinly sliced 2 potatoes, diced 1 carrot, thinly sliced 1 1/4 cups flat beer – divided use 1/2 cup beef broth 2 tablespoons tomato paste 1 bay leaf 1/2 teaspoon crushed dried thyme 1/3 cup vegetable shortening 1 tablespoon water
Combine 3 tablespoons of the flour, 3/4teaspoon of the salt and pepper in a shallow dish. Coat meatwith flour mixture. In a heavy stockpot, heat 1 tablespoon ofthe oil. Brown meat over medium heat, about 8 minutes. Removefrom pot and set aside.
Heat remaining 1 tablespoon oil in thepot. Add onion and saut until lightly brown; drain offexcess grease.
Return venison to pot and add potato,carrot, 1 cup of the beer, beef broth, tomato paste, bay leafand thyme. Bring mixture to a boil, reduce heat, cover, and simmerfor 1 hour or until meat is tender.
Preheat oven to 450°F (230°C).Discard bay leaf.
Combine 1 1/4 cups of the flour and remaining1/4 teaspoon salt in a medium mixer bowl. Cut in shortening untilthe pieces are the size of peas. Sprinkle water over mixtureand gently toss with a fork to make a dough.
Form dough into a ball, divide into thirds,and roll out one portion into a round to fit over the top ofa casserole dish. On a lightly floured surface, flatten remainingdough and roll out to fit inside the baking dish.
Stir together remaining 1/4 cup beer andremaining 1 tablespoon flour. Add to meat mixture. Cook, stirring,until thickened and bubbly.
Spoon meat mixture into crust and topwith round dough. Turn edges under and flute to seal. Make severalcuts in the top and bake for 15 to 20 minutes or until the crustis browned.
Makes 8 servings.
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