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!Print
Venison Irish Stew Pot Pie brings luck and love
- Prep Time: 10 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings 1x
2 tbsp. olive oil (30ml)
1 onion, chopped
2 lbs. venison or beef cubes (1kg)
1 clove garlic, minced
2 medium carrots, peeled
2 small white potatoes, cubed
1 cup red wine (240ml)
1 bay leaf
1 spring fresh thyme
Salt and pepper to taste
½ cup frozen green peas (55g)
1 tbsp. all-purpose flour (8g)
2–3 springs fresh thyme
Heat the olive oil in a 4.5 qt (4.5lt) Dutch oven. Add the onion and brown over medium heat for 3-4 minutes, until the onion is translucent. Add the venison cubes and brown for about 5 minutes. Add the garlic, carrots, potatoes, wine, bay leaf, thyme and ½ cup (120ml) of water. Cover and lower the heat to simmer for 30 minutes*.
After 30 minutes remove the cover. Add the frozen green peas. Mix the flour together with ½ cup (120ml) of water and pour into the pan of stew. Stir well and allow to simmer for another 2-3 minutes so that the stew thickens.
Line a 9″ x 9″ baking pan (22cm x 22cm) with parchment paper. Pour in the stew. Heat your oven to 400°F (204°C).
Prepare the Buttermilk Biscuit recipe as directed. Stir the leaves of 2-3 fresh thyme sprigs into the dough. Use a 2.5″/6.35cm biscuit cutter and cut out the biscuits. You will need only 6 biscuits for the pot pie. The remaining biscuits can be baked in a separate parchment paper lined baking pan alongside the venison pot pie.
Arrange 6 uncooked biscuits on top of the venison stew in the pan. Place all of the pans in the preheated oven and bake for 25 minutes, until all of the biscuits are golden brown.
*For beef, simmer for 1 hour.
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