How to Make Venison Beer Gravy Pot Pie

Venison Browning

Master the technique of properly searing game meat to develop flavor without overcooking the lean cuts.

Beer Gravy Development

Balance the malty notes of brown ale with savory elements for a complex sauce that complements rather than overpowers.

Slow Braising

Perfect the timing and temperature for transforming tough venison into tender, succulent morsels.

Pastry Management

Achieve the ideal golden crust while ensuring the bottom remains crisp rather than soggy from the filling.

Baking Tips

If venison is unavailable, substitute with beef chuck for a similar texture and flavor profile.

Marinating the venison overnight in beer with a splash of vinegar can help tenderize the meat and reduce any gamey flavor.

For an extra rich gravy, add 2 tablespoons of cold butter at the end of cooking the filling.

Make the filling a day ahead to allow flavors to develop and for easier assembly before baking.

If using individual ramekins, reduce baking time to about 20 minutes.

For a decorative touch, use pastry cutters to create leaf shapes from excess puff pastry and arrange on top before baking.

Serve with a side of mashed potatoes or buttered green beans for a complete meal.

Venison Beer Gravy Pot Pie

Name: Venison Beer Gravy Pot Pie
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: American, British-Inspired
Ingredients: 2 lbs venison stew meat, cut into 1-inch cubes; 3 tbsp vegetable oil, divided; 2 tbsp butter; 1 large onion, diced; 2 carrots, diced; 2 celery stalks, diced; 8 oz mushrooms, sliced (cremini or wild mushrooms); 3 cloves garlic, minced; 2 tbsp tomato paste; 1/4 cup all-purpose flour; 12 oz brown ale or stout beer; 1 cup beef stock; 2 tbsp Worcestershire sauce; 1 tbsp whole grain mustard; 2 sprigs fresh rosemary; 2 sprigs fresh thyme; 2 bay leaves; 1 cup frozen peas; Salt and freshly ground black pepper; 1 sheet puff pastry, thawed (about 14 oz); 1 egg, beaten (for egg wash); Optional: 1 tbsp fresh parsley, chopped (for garnish)

A hearty pot pie filled with tender venison, mushrooms, and vegetables in a rich brown ale gravy, topped with golden, flaky puff pastry. This rustic comfort food celebrates wild game with deep, complex flavors developed through slow cooking. Perfect for cold weather dining, this impressive dish transforms lean venison into a succulent, satisfying meal that will please both wild game enthusiasts and newcomers alike.

Prep Time

30 Minutes

Cook Time

2H15 Minutes

Total Time

2H45 Minutes

Chef

JUE

Ingredients

Custard Cream

2 lbs venison stew meat, cut into 1-inch cubes

3 tbsp vegetable oil, divided

2 tbsp butter

1 large onion, diced

2 carrots, diced

2 celery stalks, diced

8 oz mushrooms, sliced (cremini or wild mushrooms)

3 cloves garlic, minced

2 tbsp tomato paste

1/4 cup all-purpose flour

12 oz brown ale or stout beer

1 cup beef stock

2 tbsp Worcestershire sauce

1 tbsp whole grain mustard

2 sprigs fresh rosemary

2 sprigs fresh thyme

2 bay leaves

1 cup frozen peas

Salt and freshly ground black pepper

1 sheet puff pastry, thawed (about 14 oz)

1 egg, beaten (for egg wash)

Optional: 1 tbsp fresh parsley, chopped (for garnish)

Instructions

Pat the venison dry with paper towels and season generously with salt and pepper.

In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of oil over medium-high heat. Working in batches to avoid overcrowding, brown the venison on all sides, about 2-3 minutes per batch. Transfer the browned meat to a plate.

Reduce heat to medium and add the remaining oil and butter to the pot. Add the onions, carrots, and celery, and cook until softened, about 5-7 minutes.

Add the mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.

Add the garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.

Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste.

Gradually pour in the beer, stirring constantly to prevent lumps. Bring to a simmer and cook for 2 minutes to allow the alcohol to cook off.

Add the beef stock, Worcestershire sauce, and mustard. Return the venison to the pot along with any accumulated juices.

Add the rosemary sprigs, thyme sprigs, and bay leaves. Season with salt and pepper to taste.

Bring to a simmer, then reduce heat to low. Cover and cook for 1.5 hours, or until the venison is tender, stirring occasionally.

Remove the herb sprigs and bay leaves. Stir in the frozen peas and adjust seasoning if needed. The filling should be thick and rich; if it's too thin, simmer uncovered for a few minutes to reduce.

Preheat the oven to 400°F (200°C).

Transfer the filling to a 9x13-inch baking dish or individual ramekins.

On a lightly floured surface, roll out the puff pastry to fit the top of your baking dish with a slight overhang. Place over the filling and trim excess if necessary.

Crimp the edges of the pastry to seal, and cut a few small slits in the center to allow steam to escape.

Brush the pastry with beaten egg for a golden finish.

Place the baking dish on a rimmed baking sheet (to catch any overflow) and bake for 25-30 minutes, until the pastry is puffed and golden brown.

Let stand for 10 minutes before serving. Garnish with fresh parsley if desired.

Venison Beer Gravy Pot Pie

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Venison Beer Gravy Pot Pie

Venison Beer Gravy Pot Pie

Ingredients

Instructions