There’s nothing more comforting than a hot, steaming bowl of pot pie on a cool autumn morning.
It’s officially fall and for some, that means it’s hunting season in many parts of the country. It’s no exception for me. I grew up hunting with my dad, so having venison on the table is nothing new but I wanted to create a recipe that not only tasted delicious but would also impress even the pickiest of eaters. This recipe is a little bit of my story, a little bit of fall, and a whole lot of flavor. And if you enjoy this recipe as much as I enjoyed crafting it, then hop over to our new Ten Gallon Talk Instagram and let me know what you think there.
There’s something undeniably comforting about a pot pie, with its rich, savory filling encased in a flaky, golden crust. This Guinness Braised Venison Pot Pie takes that comfort to the next level, combining tender pieces of venison with the deep, malty flavors of Guinness stout. The long, slow braise ensures that the meat becomes incredibly tender, while the vegetables soak up all the delicious, savory goodness of the sauce. Topped with a perfectly crisp puff pastry, these pot pies are a hearty, soul-warming meal that’s perfect for a cozy night in. Whether you’re a venison aficionado or new to game meats, this recipe is sure to impress this fall.
Ingredients
1 tablespoon high-heat oil
2 pounds venison (or beef brisket or boneless chuck roast) cut into 1-inch pieces
4 medium to large carrots, peeled and sliced
1 large onion, diced
3 stalks of celery sliced into half into pieces
2 medium to large potatoes, peeled and diced into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons fresh thyme leaves
3 garlic cloves, minced
1-½ teaspoons coarse kosher salt
1 teaspoon ground black pepper
2 cups beef broth
11 ounces Guinness beer
Egg wash
1 box of puff pastry
Directions
Braising Your Venison
Preheat the oven to 350°F and place an oven rack in the middle part of the oven.
Heat the oil in a Dutch oven over medium-high heat. Working in batches, brown the meat on all sides. Once browned, remove the beef and set aside.
Add in the carrots, onions, and celery and cook for 8 minutes, until they begin to soften.
Add the flour, thyme, garlic, salt, and pepper and cook for 30 seconds
Deglaze the pot with the beef broth, stout, and sugar, scraping up any browned bits on the bottom of the pot. Add your potatoes and bring the mixture up to a boil, cover with a tight-fitting lid, and transfer to the oven. Let braise until the meat is tender and the sauce has thickened, about 1-½ to 2 hours.
When the meat is tender, taste and adjust the seasoning. If too much liquid has reduced and the sauce is salty, add water to balance it out.
Transfer the braised meat filling to a shallow container and let it cool at room temperature until no longer hot, for about 1 hour. Transfer to the refrigerator and chill for at least 2 hours.
Assemble and Bake
Preheat the oven to 400ºF and place an oven rack in the lowest part of the oven. Place six 8-ounce ramekins on a sheet pan. Roll out the pastry thin and cut circles to fit over the tops of the ramekins.
Divide the chilled filling between the ramekins and place the pastry circles on the top. Brush the pies with egg wash and cut a slit in each crust to allow the steam to vent.
Bake the pies on the lowest rack until the crust is golden brown, about 30-35 minutes. Transfer to a wire rack to cool for 5-10 minutes before serving.
