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Hearty Venison Mushroom Pies

Featured in Party Starters Everyone Will Fight Over.

These charming hand pies feature a filling of ground venison, soaked wild mushrooms, and stout beer gravy, seasoned with shallots, thyme, and garlic. They’re encased in buttery cheddar pastry with extra Irish cheddar inside. Perfect for meals on the go or casual dinners, they can be served fresh, reheated, or frozen for future use. Each bite combines rich flavors with a hint of elegance, making them as satisfying as they are simple to enjoy.
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Updated on Sat, 05 Apr 2025 22:18:30 GMT
Golden, flaky venison and mushroom pies with rich stout gravy filling, perfect for any meal. Pin it
Golden, flaky venison and mushroom pies with rich stout gravy filling, perfect for any meal. | cookbybook.com

Combining succulent venison with woody wild mushrooms inside a buttery, cheese-filled pastry creates hand pies that balance country charm with upscale taste. These handheld treats draw inspiration from old Irish meat pies but get upgraded with flavorful game meat and foraged mushrooms for a deeply rewarding meal you can eat without utensils.

I came up with this dish during hunting season, and now it's how our family most enjoys eating venison. Even my stubborn father-in-law, who swears he hates game meats, asked me for the cooking instructions after trying just one bite.

Complete Ingredients Breakdown

  • Ground Venison: Get it freshly ground with a 90/10 meat-to-fat mix for a juicy, tasty filling
  • Wild Mushrooms: Blend dried porcini with chanterelles for amazing flavor depth
  • Stout Beer: Pick a deep, dark stout - its malty notes work wonders with game
  • Irish Cheddar: Don't skimp on aging - find one aged at least 12 months for best flavor
  • Fresh Thyme: Pull leaves off stems right before cooking for brightest aroma
  • Quality Butter: Go for European-style with higher fat to make the crumbliest crust
Beautifully browned hand pies packed with venison, wild mushrooms, and dark stout beer. Pin it
Beautifully browned hand pies packed with venison, wild mushrooms, and dark stout beer. | cookbybook.com

Detailed Making Process

Pastry Work (25 minutes):
Cut butter into small blocks and pop in freezer for 15 minutes. Mix flour, salt, and sugar in food processor. Add cold butter and cheese gradually until it looks like rough sand. Add just enough ice water for dough to stick together. Wrap it up and cool while making filling.
Making The Filling (35 minutes):
Let dried mushrooms sit in hot water for 20 minutes. Cook venison in small batches to build flavor. Cook mushrooms with shallots until they turn golden. Mix in beer and stock for a thick sauce. Let it bubble until thick and flavors come together.
Putting It All Together (30 minutes):
Flatten dough to 1/8-inch thick. Use a bowl to cut out 6-inch rounds. Put filling on one side of each circle. Brush edges with beaten egg. Fold over and press with fork. Cut small holes on top.
Cooking Until Done (20-25 minutes):
Heat oven to 425°F. Coat pies with egg wash. Bake until golden brown. Let them cool a bit before eating.

The time I cherish most was cooking these pies with meat from my boy's first successful deer hunt. Seeing him beam with joy as we turned his kill into these tasty hand pies was something I'll always remember.

Crispy pastry pockets filled with juicy venison, wild mushrooms, and hints of dark beer. Pin it
Crispy pastry pockets filled with juicy venison, wild mushrooms, and hints of dark beer. | cookbybook.com

Last Thoughts: These Venison and Wild Mushroom Hand Pies bring together homey comfort food and skilled cooking. They pay tribute to both what was caught and who caught it while making a handy, portable dish that works as well for fancy dinners as it does in lunch containers. Whenever I cook them, they remind me how food links the land, our tables, and our loved ones.

Frequently Asked Questions

→ Can I swap venison for other meats?
Absolutely! Try elk, moose, antelope, or even ground beef if you don’t have venison.
→ How do I prevent filling spills?
Crimp the edges firmly to seal and avoid overstuffing. Don’t forget to cut small vents on top!
→ Can I prep these in advance?
Sure! Freeze them after partially baking, and they'll keep for up to three months. Thaw before finishing in the oven.
→ What’s a good substitute for wild mushrooms?
Switch to fresh mushrooms if needed. Use about 3/4 cup of chopped fresh shrooms for every ounce of dried ones.
→ What’s the best way to warm them up?
Pop them in a 350°F oven until hot. Avoid using a microwave—it’ll make the crust soggy.

Venison Wild Mushroom Pies

Golden pastry filled with delicious venison, wild mushrooms, and stout beer gravy, all surrounded by a flaky Irish cheddar crust.

Prep Time
45 Minutes
Cook Time
20 Minutes
Total Time
65 Minutes
By: Susan

Category: Appetizers

Difficulty: Difficult

Cuisine: American

Yield: 16 Servings (16 individual pies)

Dietary: ~

Ingredients

→ Filling

01 1 tablespoon cooking fat, like lard
02 1/4 teaspoon ground black pepper
03 1/2 pound ground venison, or swap for elk, moose, or antelope
04 1 ounce dried wild mushrooms, about 1 cup worth
05 2 tablespoons flour, any type works
06 1/4 teaspoon salt (or adjust to taste)
07 1 teaspoon finely chopped garlic
08 3/4 teaspoon of sharp, grated Irish cheddar (approximately 3.5 oz)
09 1/2 cup wild game or beef stock
10 2 tablespoons salted butter
11 1 tablespoon finely chopped thyme leaves
12 1/2 cup dark stout beer
13 2 tablespoons half and half cream
14 1/2 cup chopped shallots, cut small

→ Crust

15 1/4 teaspoon table salt
16 1/2 cup plus an extra tablespoon ice-cold water
17 3/4 teaspoon granulated sugar
18 2 cups of regular all-purpose flour
19 1/2 cup cold butter, diced into cubes
20 1 cup coarsely shredded Irish cheddar (about 3.5 oz)

→ Egg Wash

21 1 whole egg, medium in size
22 1 tablespoon chilled water

Instructions

Step 01

In a medium mixing bowl, stir together flour, sugar, and salt. Cut the butter cubes into the dry mix with your hands so they flatten out, then mix with cheese until crumbly. Slowly pour in the cold water until dough just comes together (not sticky). Shape into 2 discs, wrap in plastic, and cool for at least 1 hour.

Step 02

Place the dried mushrooms in a bowl and pour 1 1/2 cups of hot water over top. Let sit until softened, around 15 minutes. Drain, then chop them finely.

Step 03

Warm up the fat in a large pan on medium-high heat. Toss in the mushrooms, shallots, thyme, and garlic. Stir until fragrant. Add the venison, sprinkle with salt and pepper, and cook until browned all over. Scoop the mixture out of the pan and leave aside for later.

Step 04

Using the same skillet, melt butter and whisk in the flour until it forms a paste. Slowly blend in the beer, stock, and cream, stirring until it thickens. Mix in the browned filling mixture, combine well, and let it cool down slightly.

Step 05

Separate the dough into 16 small portions and roll each into a 6-inch circle. Spoon some of the filling and a sprinkle of cheese onto each one. Fold it over, pinch the edges shut, make small vent cuts, and gently coat with the egg wash.

Step 06

Pop the pies into a 425°F oven and bake them for 18 to 22 minutes. They're ready when golden and bubbling.

Notes

  1. These hand pies are packed with venison, wild mushrooms, and tangy Irish cheddar, all baked in a buttery crust. They keep great in the freezer up to 3 months—just bake halfway (8-10 mins), freeze, and finish baking when needed.
  2. Use fresh mushrooms as a swap for dried—chop about 3/4 cup fresh ones. Try replacing the stock with more stout for a bold flavor upgrade.

Tools You'll Need

  • Large skillet that's cast iron
  • Big baking sheet
  • Rolling pin for dough
  • Pastry cutter or blender for dough prep

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (cheese, butter, cream)
  • Has gluten (flour)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 227
  • Total Fat: 14 g
  • Total Carbohydrate: 16 g
  • Protein: 9 g