Venison Beer Gravy Pie (Print Version)
# Ingredients:
→ Meats & Spices
01 -
1 tablespoon kosher salt
02 -
1 teaspoon onion powder
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
Black pepper, as much as you like
06 -
2 pounds of venison roast, cut into chunks about 1 1/2 inches
07 -
2 tablespoons of all-purpose flour
→ Veggies & Aromatics
08 -
1 bay leaf
09 -
A handful of fresh thyme sprigs
10 -
1/2 white onion, finely chopped
11 -
1 cup frozen peas
12 -
8 ounces of baby portabella mushrooms, thinly sliced
13 -
1 large carrot, diced
14 -
1 tablespoon minced fresh garlic
→ Fats & Liquids
15 -
12 ounces of dark brown ale
16 -
3 tablespoons of bacon drippings
17 -
24 ounces beef stock
18 -
1 tablespoon of Worcestershire sauce
→ Pastry & Toppers
19 -
Puff pastry from the freezer, thawed
20 -
1 egg whisked with a splash of water for a glossy top
# Instructions:
01 -
Get six ramekins or small croquette dishes onto a baking sheet and set them aside for later.
02 -
Pat down the venison to dry it, then season it with salt, garlic powder, onion powder, paprika, and black pepper. Coat evenly with a dusting of flour.
03 -
Heat up some bacon fat in a heavy pan, toss in the mushrooms, and cook until they turn golden. Take them out and set aside.
04 -
Add a little more bacon fat to the same hot pan, searing the venison chunks in small rounds until all sides are golden. Take them out when done.
05 -
Cook down the onions and carrots in the leftover fat until they soften a bit, toss in the garlic, and pour in the brown ale to loosen things up. Stir in Worcestershire sauce and beef stock.
06 -
Drop in the thyme sprigs and bay leaf, then put the meat back in. Cover and cook on low for 1 1/2 to 2 hours. Take off the lid and let it simmer for another half-hour so the sauce thickens. Throw in the cooked mushrooms and peas.
07 -
Heat up your oven to 425°F. Fill your ramekins with the stew mixture, lay puff pastry over the top, brush on that egg wash, and sprinkle on some thyme leaves. Bake for 10–15 minutes till they're golden and flaky.
# Notes:
01 -
A rich, comforting pot pie with hearty venison and mushrooms swimming in a savory ale-based gravy, finished with flaky puff pastry. You can make it in minis or one big serving dish like a cast iron pan.
02 -
The stew portion can be prepped the day before and chilled until you’re ready to add the pastry and bake.