Deer & Beer Pot Pie (Print Version)
# Ingredients:
→ Meat & Seasonings
01 -
Venison roast, 2 pounds, chopped into chunks about 1 1/2 inches wide
02 -
Garlic powder, 1 teaspoon
03 -
Onion powder, 1 teaspoon
04 -
Smoked paprika, 1/2 teaspoon
05 -
Kosher salt, 1 tablespoon
06 -
Black pepper, as much as you like
07 -
All-purpose flour, 2 tablespoons
→ Vegetables & Aromatics
08 -
Baby portabella mushrooms, 8 ounces, sliced
09 -
Diced white onion, 1/2 of one
10 -
1 large carrot, chopped into little cubes
11 -
Freshly minced garlic, 1 tablespoon
12 -
1 cup frozen sweet peas
13 -
A few sprigs of fresh thyme
14 -
A single bay leaf
→ Liquids & Fats
15 -
Rendered bacon grease, 3 tablespoons
16 -
Worcestershire sauce, 1 tablespoon
17 -
Brown ale, 12 ounces
18 -
Beef broth, 24 ounces
→ Crust & Finishing
19 -
Pre-made puff pastry, let it thaw
20 -
1 egg mixed with a little water for brushing
# Instructions:
01 -
Place six small ramekins or croquettes on a baking sheet. Leave them to the side for later.
02 -
Slice the venison into pieces, pat dry, and coat with spices: salt, garlic, onion, paprika, and pepper. Toss it with a bit of flour, then put it aside.
03 -
Grab a heavy pan or pot and sauté the mushroom slices in bacon fat until they're browned. Take them out of the pan once done.
04 -
Use the same pan, add more bacon grease, and brown the venison pieces in small batches. Remove them after each batch.
05 -
Sauté diced onions and carrots in the pan till soft. Stir in garlic and use brown ale to scrape up the browned bits at the bottom. Pour in the Worcestershire sauce and beef broth.
06 -
Toss the venison back in with thyme and bay leaf. Let it simmer, covered, for about 90 minutes to 2 hours. Take the lid off and cook another half hour until it thickens up. Add peas and mushrooms last.
07 -
Turn the oven up to 425°F. Spoon the stew into ramekins, lay puff pastry squares on top, brush with egg wash, sprinkle a pinch of thyme, and bake for 10-15 minutes till golden and flaky.
# Notes:
01 -
A hearty dish with tender venison and mushrooms in a flavorful ale sauce, topped with flaky puff pastry. Make it in small dishes or one big pan.
02 -
You can prep the filling a day ahead and refrigerate it until you're ready to bake the topping.