Venison Meat Pie

Venison Meat Pie

Nothing says hunting season like this Baked Venison Meat Pie.

In celebration for our opening hunting season here in Nevada, I made this delicious venison meat pie that I wanted to share. I figured that it might bring us some luck for filling the freezer this year. Andy and I were both lucky enough to draw more than our fair share of game tags and we are beyond thankful to have the opportunity. Draws like this are hard to come by here in Nevada.

I hope you enjoy this recipe and fingers crossed we stay safe, aim straight and make good choices.

Gone Hunting! ~Kristy

Venison Meat Pie
Venison Meat Pie
Venison Meat Pie
Venison Meat Pie

Venison Meat Pie

Venison Meat Pie

Nothing says hunting season like this Baked Venison Meat Pie.
Prep Time: 15 minutes
Cook Time: 1 hour 15 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, 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 potatoes to the skillet and cook until lightly browned about 10 minutes. Add the onions, shallots and garlic to the potatoes and cook for an additional 5 minutes. Move the potatoes over in the skillet and add the ground venison. Cook the venison until browned and then mix with the potatoes and onions. Season with the tarragon, parsley and salt.
  • Heat a separate small skillet over medium heat and add the butter and mushrooms. Cook the mushrooms until browned about 6-7 minutes.
  • Add the venison and potatoes to a pie plate and top with the mushrooms and shredded cheese.
  • Carefully set the pie crust over the top of the meat mixture and pinch the edges of the crust around the pie plate. Cut a few holes in the crust to allow for the steam to release. Lightly brush the top of the pie crust with the egg wash.
  • Bake the venison meat pie for 40-45 minutes or until the pie crust is golden brown.

Notes

Serve with a dollop of sour cream.
Tried this recipe?Let us know how it was!

Venison Meat Pie

Join the Conversation

13 Comments

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




  1. says: Jen

    5 stars
    Made this pie last night with our excess of venison. Wonderful flavor. It is hard sometimes to come up with good game meat recipes, so this is appreciated by myself as a hunter and all the hunters in my family. Glad to have stumbled across this.

    1. says: Kristy Crabtree

      Thank you Jen. I enjoy sharing different recipes that I have found to be staples in our home. Most of my recipes simply showcase a foundation to start with that can always be added to or changed. Appreciate you taking the time to leave a comment.

  2. says: Kristine C

    5 stars
    Thank you for sharing this recipe. I am a wife new to cooking for hunters and this recipe gave me the confidence to start and has become a family favorite.

    1. says: Kristy Crabtree

      Excellent! This is why I take the time to share my love for Game! Congrats to you. The meat is so good and healthy!

  3. says: Ashley

    5 stars
    This dish wear phenomenal. I made one mistake and used red onion instead of yellow but it still turned out great! I wouldn’t hesitate to use red onion again next time. I followed the advice of some commentators and added a little extra butter, doubled the mushrooms, and added peas.

    It was so good , was served with pickled beets.

  4. says: Phyllis

    Great inspiration! I used sweet potatoes, bacon, onion, and garlic with fresh rosemary and oregano. Added some red wine, brown gravy mix and a little beef broth. Crescent roll top crust! Turned out great!

    1. says: Kristy Crabtree

      Phyllis – Thank you so much for your feedback. Everyone who takes their time out of their busy day to leave me a comment – means the world to me. Makes this all worth while!

  5. says: Holli perry

    5 stars
    Great recipe! I added some extra butter sliced up before I put top of pie on to give it extra fat and flavor! A family hit! Thanks

  6. says: Kathleen Marie

    5 stars
    AMAZING! I used a deep dish pan. I did not peel my potatoes – and added a little extra onion, garlic and shallots. Next time, I will probably add some frozen peas, add an extra potato and double the mushrooms.