Tasty Ground Venison Meat Pie

Growing up, venison wasn’t something we ate much at home. Mom stuck to beef and chicken, and the one time my uncle brought us deer meat, it sat in the freezer for months because none of us knew what to do with it.

But here’s the thing about ground venison – it’s actually easier to work with than you might think. And when you turn it into a meat pie? Well, that’s the kind of comfort food that makes you wonder why you didn’t try it sooner. This recipe takes all the guesswork out of cooking with venison, and turns it into something that feels just like the familiar meat pies you grew up with.

What Kind of Ground Venison Should I Use?

Ground venison from any deer species will work well in this meat pie, but the most common options you’ll find are whitetail or mule deer. If your ground venison seems particularly lean (which it often is), don’t worry – the butter and olive oil in this recipe will add the perfect amount of richness. When selecting your ground venison, look for meat that’s been ground with about 10-15% pork fat added, as this helps keep the meat moist and adds flavor. If you’re grinding your own venison at home, try to use cuts from the shoulder or hindquarters, and make sure the meat is very cold before grinding to get the best texture.

Options for Substitutions

This meat pie recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Ground venison: If you don’t have access to venison, you can use lean ground beef, ground turkey, or even ground pork. Just note that venison is leaner, so you might want to drain any excess fat if using other meats.
• Colby jack cheese: Feel free to swap this with cheddar, monterey jack, or even a swiss cheese blend. Any good melting cheese will work well here.
• Tarragon: If you’re not a fan of tarragon or don’t have it, try using thyme or sage instead. These herbs pair really well with game meat and potatoes.
• Shallot: No shallots? Just add an extra quarter of an onion instead.
• Store-bought pie crust: While store-bought is convenient, you can definitely use homemade pie crust. In a pinch, puff pastry works too, though the texture will be different.
• Egg wash: If you’re out of eggs, you can brush the top with milk or cream instead. It won’t give quite the same golden shine, but it’ll still work.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking with ground venison is preventing it from becoming dry and tough, since this lean meat contains very little fat – adding butter and olive oil helps keep the meat moist, but be careful not to overcook it. A common mistake is not pre-cooking the potatoes before adding them to the pie filling, which can result in undercooked, crunchy potatoes in your finished pie – make sure to parboil them until they’re just tender. Another crucial step that’s often overlooked is letting the filling cool slightly before adding it to the pie crust; hot filling can make your crust soggy and prevent it from cooking properly. For the best results, drain any excess liquid from your filling mixture before adding it to the crust, and don’t forget to cut vents in the top crust to allow steam to escape during baking – this prevents your pie from becoming soupy.

What to Serve With Venison Meat Pie?

This hearty meat pie calls for some simple but tasty side dishes to round out your meal. A bright green vegetable like steamed broccoli or roasted Brussels sprouts helps balance out the rich, savory flavors of the pie. I love serving it with a spoonful of cranberry sauce or lingonberry jam on the side – these tart fruit preserves work really well with game meats. For a complete meal, add a simple mixed green salad dressed with a light vinaigrette, which provides a fresh contrast to the warm, filling pie. If you’re feeding a hungry crowd, some buttered egg noodles or mashed potatoes on the side will help stretch the meal even further.

Storage Instructions

Keep Fresh: Once your venison meat pie has cooled completely, wrap it well in plastic wrap or aluminum foil and pop it in the fridge. It’ll stay good for up to 4 days. The flavors actually get even better after a day as they have time to meld together!

Freeze: This pie is perfect for freezing! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can keep it frozen for up to 3 months. Pro tip: slice before freezing for easy single servings – just wrap each piece individually.

Reheat: To warm up your pie, preheat the oven to 350°F and heat until it’s warmed through – about 15-20 minutes for refrigerated slices or 30-35 minutes for a whole pie. If reheating from frozen, add an extra 10-15 minutes and cover with foil to prevent the crust from getting too brown.

Preparation Time	15-20 minutes
Cooking Time	40-45 minutes
Total Time	55-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 100-110 g
• Carbohydrates: 80-90 g

Ingredients

For the filling:

• 1 onion (finely chopped for even cooking)
• 1 garlic clove (minced)
• 2 cups diced potatoes
• 1 shallot
• 2 tbsp olive oil (I use California Olive Ranch)
• 1/2 tsp salt
• 1 lb ground venison (or lean ground beef)
• 1 cup sliced mushrooms
• 1 tbsp dried tarragon
• 1 tsp parsley

For the topping:

• 1 egg
• 1 tbsp water
• 1 store-bought pie crust
• 1 1/2 cups shredded Colby Jack cheese (for best melt)

Other:

• 2 tbsp unsalted butter

Step 1: Preheat and Prepare the Oven

Preheat your oven to 375°F to ensure it reaches the correct temperature for baking the pie.

This will allow the pie to cook evenly and the crust to become perfectly golden brown.

Step 2: Cook the Potato and Venison Mixture

Heat a large skillet over medium heat and add the olive oil.

Add the potatoes to the skillet and cook for about 10 minutes until they are lightly browned.

Add the onions, shallots, and garlic to the potatoes and continue to cook for an additional 5 minutes.

Move the potatoes to one side of the skillet and add the ground venison to the empty space.

Cook the venison until it is browned, then stir it together with the potatoes and onions.

Season the mixture with tarragon, parsley, and salt.

Step 3: Sauté the Mushrooms

In a separate small skillet, heat over medium heat and add the butter.

Once melted, add the mushrooms and cook for about 6-7 minutes until they are browned.

This will enhance their flavor, providing a rich and savory topping for the pie.

Step 4: Assemble the Pie

Transfer the venison and potato mixture into a pie plate.

Evenly spread the sautéed mushrooms over the top, then sprinkle with shredded cheese to add a layer of creamy richness.

Step 5: Prepare and Cover with Pie Crust

Carefully place the pie crust over the top of the meat mixture in the pie plate.

Gently press and pinch the edges of the crust around the edge of the pie plate to seal.

Cut a few holes in the crust with a knife to allow steam to escape during baking.

Lightly brush the top of the pie crust with egg wash to give it a beautiful sheen as it bakes.

Step 6: Bake and Serve

Bake the venison meat pie in the preheated oven for 40-45 minutes, or until the pie crust is golden brown and crisp.

Once finished, remove the pie from the oven and allow it to cool for a few minutes before serving.

Enjoy a warm, hearty meal that combines the earthy flavors of venison, potatoes, and mushrooms, wrapped in a flaky crust.