Venison Pot Pie

By slb53

Store-bought pastry dough makes this recipe a simple one to create, yet full of comfort and memories.

Ingredients

• 2 pounds venison stew meat, cut into 1-inch cubes
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup flour
• 3 tablespoons butter
• 1 cup diced onions
• 1 cup diced carrots
• 3 cloves garlic, crushed
• 1 cup red wine
• 1 cup green peas
• 1/2 cup chicken, beef, or vegetable broth
• 2 Bay leaves
• 1 (9-inch) prepared pastry dough

Preparation

Step 1

1) Preheat oven to 400F. Lightly grease a 9-inch deep pie dish.

2) Season venison with salt and pepper. Roll in flour to coat.

3) Heat butter in a large skillet over medium. Add venison and brown on all sides, stirring occasionally, about 5 minutes. Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes. Add wine, peas, broth, and Bay leaves; bring to a boil over high heat. Cover and simmer over medium-low 20 minutes.

4) Transfer mixture to prepared pie dish. Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly.