Go Back Email Link
–+ servings
Venison Meat Pie
Print Recipe
4.12 from 35 votes

Ground Venison Meat Pie | Wild Game Comfort Food

Nothing says hunting season like this Baked Venison Meat Pie.
Prep Time20 minutes
Cook Time55 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.