Flaky Puff Pastry Ground Venison Meat Pie
Flaky Puff Pastry Ground Venison Meat Pie is rustic, filling, and full of flavor—proof that wild game can be just as comforting as any classic family favorite.
Servings: 6
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.