Venison Pot Pie is a combination of so many things that I find comforting in the kitchen. First of all, biscuits y’all! Who doesn’t love a warm buttermilk biscuit on top of their stew? Yum!
Pot Pie always Pleases
Second of all, Venison Pot Pie is filled with savory venison stew. Here in South Texas we are famous for an abundance of wild game. Venison appears on our table regularly. I like to have a variety of recipes ready to utilize every bit of what we have in the freezer.
Third of all, I love St. Patrick’s Day! This reminds me of all of the Irish Stew recipes that I see posted online, but it is our own South Texas version of Irish Stew. Lots of Irish immigrants came to Texas seeking their pot of gold. Just north of me is a county called San Patricio, so the Irish are definitely a presence here in ranch country.
By the way, Venison Pot Pie only needs a half recipe of the Buttermilk Biscuit recipe to cover the top of the pie. However, making a half recipe of biscuits can be a bit of a hassle. Are more biscuits a problem for you? Not me! Just bake the other six leftover biscuits alongside your pot pie in a separate pan. Also, you could make another Venison Pot Pie and use up all of the biscuits! I always like extra biscuits on the side anyway as they are great to have on hand for breakfast. I have NEVER heard anyone complain about too many biscuits!
Irish Texas heritage
I added the extra touch of fresh thyme leaves added to the biscuit dough to give them an herby flavor. You can always make classic Buttermilk Biscuits too. Again, no one will complain!
Another twist is switching out the red wine in this recipe for beer for a different flavor. No matter how you slice it, Venison Pot Pie will always bring you good luck!
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