Hearty Ground Venison Meat Pie

Who doesn’t love a good slice of pie every now and again? I’m not talking about money—though that would be nice—but a slice of nostalgic, comforting food served right on a plate. This savory venison meat pie is a meal in itself: packed with ground venison and a hearty filling, infused with aromatic herbs, all sealed under a flaky, buttery crust and baked until golden brown.

Sounds mouthwatering, doesn’t it? The best part is that it’s simple to make, making this venison meat pie perfect for both novice and experienced cooks who want a hearty, family-style dinner.

The filling is straightforward yet flavorful. Diced potatoes, onions, shallots, and minced garlic are mixed with ground venison and seasoned with fresh herbs like tarragon and parsley, plus a pinch of salt. The mixture is poured into a pie dish, layered with sautéed mushrooms and a generous amount of shredded Colby Jack cheese, then topped with a pie crust and baked to golden perfection.

While this pie shines with ground venison, it’s also delicious with other wild game. Ground elk or ground antelope work great in this recipe, providing the same hearty, lean flavor that pairs perfectly with potatoes, mushrooms, and cheese. Simply substitute your preferred game meat, season as usual, and bake for a comforting, crowd-pleasing meal that showcases the versatility of wild game in classic family-style dishes.

The Versatility of Venison Meat Pie

Venison meat pie is incredibly versatile, making it a perfect canvas for a variety of flavors and ingredients. You can easily swap in other ground game like elk or antelope, or mix in vegetables such as carrots, peas, or parsnips to stretch the filling and add extra nutrition. The cheese topping can be customized too—cheddar, Gruyère, or Swiss all bring a different flavor profile.

Whether baked as a classic single pie, turned into individual hand pies for lunchboxes, or paired with a rich gravy for a hearty dinner, this dish adapts perfectly to different tastes, occasions, and dietary needs while always showcasing the rich, savory flavor of venison.

Preheat the oven to 375°F.

Heat a large skillet over medium heat and add the olive oil. Add the diced potatoes and cook until lightly browned, about 10 minutes.

Add the onions, shallots, and garlic to the skillet and cook for an additional 5 minutes. Push the potatoes to the side and add the ground venison. Cook until browned, then mix everything together. Season with tarragon, parsley, and salt.

In a separate small skillet, melt the butter and sauté the mushrooms until browned, about 6–7 minutes.

Transfer the venison and potato mixture to a pie plate. Top with the sautéed mushrooms and shredded cheese.

Carefully place the pie crust over the filling and pinch the edges around the pie plate. Cut a few small holes in the top to allow steam to escape. Lightly brush the crust with egg wash.

Bake the meat pie for 40–45 minutes, or until the crust is golden brown. Let cool slightly before serving.

Venison Meat Pie Tips and Options

• Meat options: Ground venison is ideal here, but ground elk or antelope work just as well with no other changes needed.
• Potato prep: Dice potatoes evenly so they brown at the same rate and finish cooking in the oven without getting mushy.
• Seasoning tip: Tarragon and parsley add a classic savory note, but feel free to adjust amounts to taste or add a pinch of thyme for extra depth.
• Mushrooms matter: Browning the mushrooms separately adds richer flavor and prevents excess moisture in the filling.
• Cheese swaps: Cheddar, Gruyère, or Swiss all melt beautifully and pair well with venison.
• Homemade crust tip: If making your own pie dough, keep the butter and water cold and avoid overworking the dough for a flaky, tender crust.
• Vent the crust: Don’t skip cutting small slits in the top—this allows steam to escape and keeps the crust crisp.
• Make-ahead friendly: The filling can be prepared up to a day in advance and refrigerated until ready to assemble and bake.
• Add veggies: Carrots, peas, or parsnips can be mixed into the filling for extra heartiness.
• Optional Gravy: To make a simple gravy for serving with your meat pie, use the pan drippings or sautéed mushroom juices from the filling. In a small saucepan, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and cook for 1–2 minutes until lightly golden. Gradually whisk in 1 cup of beef or game stock, simmering until thickened. Season with salt, pepper, and a splash of Worcestershire sauce for extra depth. Drizzle warm gravy over each slice of meat pie for a rich, comforting finish.

Try This Hearty Ground Elk Meat Pie

If you’re looking for a hearty, flavorful way to enjoy ground elk, you’ll want to try my Baked Elk Meat Pie. Packed with seasoned elk, potatoes, mushrooms, and melted cheese under a golden, flaky crust, it’s comfort food at its finest. Perfect for family dinners or a special wild game meal, this pie is both satisfying and versatile—you can even swap in ground antelope if you like. Check out the full Ground Elk Meat Pie recipe and bring a little wild game magic to your dinner table!

Cooking should always be fun, creative, and a little experimental—especially when it comes to wild game. Every kitchen, palate, and lifestyle is different, and that’s what makes cooking so enjoyable. Don’t be afraid to swap ingredients, adjust seasonings, or try new techniques to make a recipe your own. Whether you follow a recipe exactly or use it as inspiration, there’s truly no wrong way to cook. Most importantly, remember—every meal tells a story, and the best ones are shaped by your taste, your creativity, and the people you share them with.

Ground Venison Meat Pie | Wild Game Comfort Food

Nothing says hunting season like this Baked Venison Meat Pie.

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Prep Time: 20 minutes minutes

Cook Time: 55 minutes minutes

Servings: 4

Ingredients

• 1 lb ground venison
• 2 cups potatoes, 1/2-inch diced
• 1 onion, chopped
• 1 shallot, chopped
• 1 clove garlic, minced
• 1 cup mushrooms, sliced
• 1 1/2 cups colby jack cheese, shredded
• 2 tbsp unsalted butter
• 2 tbsp olive oil, extra virgin
• 1 tbsp french tarragon, dried
• 1 tsp parsley
• 1/2 tsp salt
• 1 pie dough or puff pastry sheet, store bought
• 1 egg + 1 tbsp water, beaten

Instructions

• Preheat the oven to 375°F.
• Heat a large skillet over medium heat and add the olive oil. Add the diced potatoes and cook until lightly browned, about 10 minutes.
• Add the onions, shallots, and garlic to the skillet and cook for an additional 5 minutes. Push the potatoes to the side and add the ground venison. Cook until browned, then mix everything together. Season with tarragon, parsley, and salt.
• In a separate small skillet, melt the butter and sauté the mushrooms until browned, about 6–7 minutes.
• Transfer the venison and potato mixture to a pie plate. Top with the sautéed mushrooms and shredded cheese.
• Carefully place the pie crust over the filling and pinch the edges around the pie plate. Cut a few small holes in the top to allow steam to escape. Lightly brush the crust with egg wash.
• Bake the meat pie for 40–45 minutes, or until the crust is golden brown. Let cool slightly before serving.

Notes

• Alternative game meats: Ground elk or antelope work perfectly in this recipe.
• Cheese swap: Try cheddar, Gruyère, or Swiss for a different flavor profile.
• Add veggies: Carrots, peas, or parsnips can be mixed into the filling for extra heartiness.
• Make ahead: Prepare filling a day in advance and refrigerate until ready to bake.
• Optional Gravy: To make a simple gravy for serving with your meat pie, use the pan drippings or sautéed mushroom juices from the filling. In a small saucepan, melt 2 tablespoons of butter, whisk in 2 tablespoons of flour, and cook for 1–2 minutes until lightly golden. Gradually whisk in 1 cup of beef or game stock, simmering until thickened. Season with salt, pepper, and a splash of Worcestershire sauce for extra depth. Drizzle warm gravy over each slice of meat pie for a rich, comforting finish.

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Other Ground Venison Recipe Ideas

If you love cooking with ground venison, there are plenty of delicious recipes to explore beyond meat pies. Venison Meatballs & Gnocchi make a hearty, comforting meal perfect for a cozy night in, while ground venison roll-ups offer a fun twist with layers of flavorful fillings wrapped inside tender meat. For a classic, satisfying option, Venison Salisbury Steak Meatballs deliver all the rich, savory flavors of traditional Salisbury steak in easy-to-serve bite-sized portions. And for a crispy, cheesy treat, venison Parmesan patties combine the bold taste of venison with a golden Parmesan crust, perfect for pan-frying or baking. Each of these recipes highlights the versatility of ground venison and makes it easy to create flavorful, crowd-pleasing meals.

Wild Game Cuisine Cookbook

My Wild Game Cuisine Cookbook is packed with easy-to-follow recipes, tips, and techniques for preparing elk, venison, antelope, goose, duck, and more. Whether you’re a seasoned hunter or just discovering wild game, this cookbook shows you how to turn lean, flavorful meat into hearty, family-friendly meals. From comforting weeknight dinners to impressive dishes for special occasions, it’s all about making wild game approachable, delicious, and fun to cook.