Flaky Puff Pastry Ground Venison Meat Pie – Hearty Comfort Food
Savory, hearty, and pure comfort food—this Flaky Puff Pastry Ground Venison Meat Pie is the kind of rustic dinner that warms the kitchen and brings everyone to the table. Made with ground venison, tender potatoes, classic vegetables, and a generous layer of sharp cheddar, this meat pie is finished with a golden, flaky puff pastry crust that bakes up beautifully crisp.
Cooked in a cast-iron skillet and baked until bubbling and browned, this dish is perfect for cold evenings, family dinners, or anytime you want a satisfying wild game meal that feels familiar and comforting.
Why This Venison Meat Pie Works
Venison is naturally lean and rich, making it ideal for hearty comfort dishes when paired with vegetables and fat. The butter and olive oil help keep the meat moist, while fennel and thyme add subtle warmth without overpowering the natural flavor of the venison. Puff pastry brings a light, flaky contrast to the savory filling, making each bite balanced and indulgent.
This recipe also works perfectly with ground elk, ground antelope, or ground bighorn sheep making it a versatile option for wild game cooks.
How to Make Ground Venison Meat Pie
Step 1: Preheat the Oven
- Preheat your oven to 375°F.
Step 2: Sauté the Vegetables
- Heat a large cast-iron skillet over medium heat. Add the olive oil and butter.
- Once melted, add the cubed potatoes, celery, carrots, onion, and minced garlic. Sauté for 8–10 minutes, stirring often, until the vegetables begin to soften and lightly brown.
- Season with ground fennel, onion powder, granulated garlic powder, dried thyme, and kosher salt. Stir to evenly coat the vegetables.
Step 3: Cook the Venison
- Add the ground venison to the skillet. Break it up with a spoon and cook until fully browned and rich in color, about 6–8 minutes. Cook just until done to keep the meat tender.
- Remove from heat.
Step 4: Assemble the Meat Pie
- Transfer the venison and vegetable mixture into a pie plate or shallow baking dish, spreading it into an even layer.
- Top with the thick-shredded cheddar cheese.
- Roll out the puff pastry sheet slightly if needed and lay it over the top of the pie. Trim excess dough and gently press the edges to seal. Cut a few small slits in the pastry to allow steam to escape.
- Brush the pastry generously with the egg wash.
Step 5: Bake
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- Bake uncovered at 375°F for 35–40 minutes, or until the puff pastry is golden brown, flaky, and fully cooked.
- If the pastry browns too quickly, loosely tent with foil for the last few minutes.
Ground Venison Meat Pie Serving Suggestions
Serve this venison meat pie warm with:
- Au Jus (light gravy) for a clean, savory finish
- Rich brown gravy for the ultimate comfort food experience
Leftovers reheat well and make an excellent next-day lunch.
Puff Pastry or Homemade Pie Crust—Both Work
While puff pastry adds a light, flaky finish to this venison meat pie, a homemade pie crust works just as well if that’s what you prefer or have on hand. A traditional butter pie crust brings a more classic, hearty texture and pairs beautifully with the savory venison filling. Using your own crust is a great way to customize the dish and lean into that from-scratch comfort food feel.
Tip: If using a homemade pie crust, blind bake it for 8–10 minutes at 375°F before adding the filling. This helps prevent a soggy bottom and ensures the crust bakes up tender and flaky.
More Ground Venison Recipes to Explore
If you enjoyed this Flaky Puff Pastry Ground Venison Meat Pie, you may also love:
- 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.
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.
Ingredients
- 1 lb ground venison (elk or antelope may be substituted)
- 2 cups potatoes, cubed (about 1/4-inch)
- 2 cups celery, finely chopped
- 2 cups carrots, finely chopped
- 1 onion, finely diced
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2 tsp ground fennel
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1 tsp kosher salt
- 2 cups thick-shredded cheddar cheese
- 1 premade puff pastry sheet, thawed
- 1 egg + 1 tsp water, beaten (egg wash)
Instructions
- Preheat oven to 375°F.
- Heat a cast-iron skillet over medium heat. Add olive oil and butter.
- Add potatoes, celery, carrots, onion, and garlic. Sauté 8–10 minutes until vegetables begin to soften.
- Season with fennel, onion powder, garlic powder, thyme, and salt. Stir well.
- Add ground venison and cook 6–8 minutes, breaking it up, until browned and just cooked through.
- Transfer mixture to a pie plate or shallow baking dish.
- Sprinkle evenly with shredded cheddar cheese.
- Lay puff pastry over the top, trim edges, and cut small slits for steam.
- Brush pastry with egg wash.
- Bake uncovered for 35–40 minutes, until pastry is golden and flaky.
- Rest 5 minutes before serving.
Notes
- Serve warm with au jus or rich brown gravy. Pair with a simple green salad or roasted vegetables.
- Avoid overcooking venison to keep it tender.
- This recipe works well with other lean wild game like elk or antelope.
Take Your Wild Game Cooking Further with My Cookbook
If you love this Flaky Puff Pastry Ground Venison Meat Pie, my Wild Game Cuisine Cookbook dives even deeper into approachable, flavor-forward wild game cooking. Inside, you’ll find carefully tested recipes for venison, elk, antelope, waterfowl, and upland birds—designed for real kitchens and real cooks. Each recipe focuses on simple techniques, flexible seasonings, and honoring the harvest, so you can confidently turn your wild game into meals your whole family will love. It’s the perfect companion if you’re ready to expand beyond everyday dinners and build a well-rounded wild game kitchen.