Venison Puff Pastry – An Easy Weeknight Ground Venison Dinner

Think classic meat pie… but easier and baked in golden, flaky puff pastry instead of a traditional pie crust. This venison puff pastry delivers all the rich, savory flavor of a homemade meat pie with far less effort.

I cooked down a hearty filling of ground venison with diced potatoes, celery, carrots, onions, and garlic. Everything is seasoned with fennel, granulated garlic, kosher salt, and black pepper for that warm, comforting flavor that makes venison puff pastry such a satisfying dinner.

Instead of building a full pie, I rolled out a sheet of puff pastry, layered it with shredded cheese, spooned the venison filling over the top, wrapped and sealed the edges, then flipped it seam-side down. After a quick egg wash, it baked at 375° for 40–45 minutes until deeply golden and crisp.

Finished with a spoonful of rich brown gravy, this venison puff pastry is cozy, savory, and perfect for an easy weeknight ground venison dinner.

It’s also the perfect way to sneak extra vegetables into dinner — wrapped in flaky pastry and melted cheese, kids will love it.

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Heat a large skillet over medium heat. Add olive oil and butter. Once melted, stir in the diced potatoes, carrots, celery, and onion. Cook for 8–10 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook 30 seconds more.

Add the ground venison to the skillet and cook, breaking it apart, until browned and fully cooked.

Season with fennel, granulated garlic powder, kosher salt, and black pepper. Stir well to combine, then remove from heat and allow the filling to cool slightly.

Lightly flour a surface and gently roll out the puff pastry sheet. Sprinkle the shredded cheese evenly over the center of the pastry.

Spoon the venison mixture over the cheese, leaving about a 1-inch border around the edges. Fold the pastry over the filling, seal the edges tightly, and carefully flip seam-side down onto the prepared baking sheet.

Whisk together the egg and water, then brush evenly over the top of the pastry.

Bake for 40–45 minutes, until puffed and deeply golden brown.

Let rest for 5–10 minutes before slicing. Serve warm with rich brown gravy spooned over the top.

More Ground Venison Recipes to Explore

If you enjoyed this Flaky Puff Pastry Ground Venison Meat Pie, you may also love:

• Flaky Puff Pastry Meat Pie – Savory, hearty, and pure comfort food—this meat pie is the kind of rustic dinner that warms the kitchen and brings everyone to the table.
• Venison Salisbury Steak Meatballs – a ground wild game twist on classic Salisbury steak
• Ground Venison Rollups – an easy, family-friendly wild game dinner
• Venison Meatballs & Gnocchi – Italian-inspired wild game dinner leaving everyone full and happy
• Ground Venison Enchilada Meatballs – baked in a rich red enchilada gravy, which adds depth, warmth, and a perfectly saucy finish
• Traditional Ground Venison Meat Pie – nothing says hunting season like this baked venison meat pie
• Beginner’s Guide to Wild Game Cooking – tips, techniques, and recipes to help you confidently cook venison, elk, antelope, and more

These recipes are designed to help home cooks and hunters make the most of their harvest—because every meal tells a story.

Ground Venison Puff Pastry Tips

• Swap the meat: This recipe works beautifully with ground elk, antelope, moose, or even bison. Just make sure the meat isn’t overly lean — a small amount of added fat helps keep the filling tender.
• Dice vegetables small: Cut the potatoes and vegetables into small, even pieces so they cook through properly and don’t make the pastry soggy.
• Let the filling cool slightly: If the mixture is too hot when added to the puff pastry, it can soften the dough and affect how it puffs in the oven.
• Seal the edges well: Press and crimp the edges tightly to prevent any juices from leaking during baking.
• Make it ahead: The filling can be made up to 24 hours in advance and stored in the refrigerator. Assemble and bake when ready.
• Sneak in extra veggies: Finely chopped mushrooms, peas, or spinach blend right into the filling and are an easy way to add more vegetables without picky eaters noticing.

Cooking with Confidence and Creativity

Wild Game Recipes Meant to Inspire, Not Intimidate

My wild game recipes are designed to be a starting point—meant to inspire confidence in the kitchen rather than demand rigid rules. Flavor preferences vary, and every cut of wild game has its own story, so feel free to adjust seasonings, swap vegetables, or tweak cooking times to suit your palate. Whether you prefer bolder herbs, a richer gravy, or a lighter hand with spices, these recipes are flexible by design. The goal is simple: honor the meat, enjoy the process, and make each dish your own.