Venison & Stout Meat Pies

Venison & Stout Meat Pie

Rich, savory venison simmered in stout beer with root vegetables, wrapped in a flaky crust.

Ingredients

For the Filling:

• 2 lbs venison, cut into 1-inch cubes
• 2 tbsp oil (bacon fat or butter works great)
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 tbsp tomato paste
• 2 tbsp flour (or cornstarch for gluten-free)
• 1 ½ cups stout beer (such as Guinness)
• 1 cup beef or venison stock
• 1 tbsp Worcestershire sauce
• 1 tbsp Dijon mustard
• 1 tsp fresh thyme (or ½ tsp dried)
• 1 tsp fresh rosemary, chopped
• 1 tsp smoked paprika
• Salt & black pepper, to taste
• 1 cup frozen peas (optional)

For the Pie Crust:

• 2 ½ cups all-purpose flour
• 1 tsp salt
• 1 cup cold butter, cubed
• 6-8 tbsp ice water
• 1 egg (for egg wash)

Instructions

Step 1: Prepare the Venison Filling

1. Heat oil in a large Dutch oven over medium-high heat. Season venison with salt and black pepper, then sear until browned on all sides. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and mushrooms until softened (about 5 minutes). Add garlic and cook for 1 more minute.
3. Stir in tomato paste and flour, cooking for 2 minutes to remove raw flour taste.
4. Pour in the stout beer, scraping up any browned bits from the bottom.
5. Add venison back to the pot along with beef stock, Worcestershire sauce, mustard, thyme, rosemary, and smoked paprika.
6. Bring to a simmer, cover, and cook for 1 ½ to 2 hours until the venison is fork tender. If the sauce is too thin, let it simmer uncovered for 10-15 minutes until thickened.
7. Remove from heat and let the filling cool while you prepare the crust.

Step 2: Make the Pie Crust

1. In a large bowl, whisk together flour and salt.
2. Cut in the butter using a pastry cutter (or your hands) until the mixture resembles coarse crumbs.
3. Gradually add ice water, one tablespoon at a time, until the dough comes together. Do not overwork.
4. Divide dough into two portions, wrap in plastic wrap, and chill for 30 minutes.

Step 3: Assemble & Bake

1. Preheat oven to 400°F (200°C).
2. Roll out one dough portion on a floured surface and fit it into a 9-inch pie dish. Trim excess. Or 4-inch spring form pans
3. Fill with the venison mixture.
4. Roll out the second dough portion and place it over the top. Seal the edges and cut a few slits for steam to escape.
5. Brush the top with beaten egg for a golden crust.
6. Bake for 30-35 minutes, until the crust is golden brown.
7. Let it rest for 10 minutes before serving.

Serving Suggestions

• Serve with mashed potatoes and Peas for balance.
• Pair with a stout beer or a bold red wine like Cabernet Sauvignon.

This Venison & Stout Meat Pie is the perfect mix of rustic comfort and deep, bold flavors.