Leftover Venison Meat Pies

So, I’ve been a bit off the ball when it comes to these Improv Challenges.

 Venison Pie - GB

You see, I really enjoy doing them. Makes me think outside of the box a little bit when I am coming up with recipes.

This can backfire  bit for me though. Like last month when the ingredients were heart shaped foods and flours. Problem was I use flour daily. I bake constantly and flour is not a challenge for me.  So I over thought it, and ended up panicking, and then the improv day came and went and I never managed to get anything posted.  I so could have rocked that challenge, but alas, I did not.

Ven Pot pie - GB

So for this month’s challenge of peas and carrots, I copped out a bit by using frozen peas and carrots, but still am sharing with  you an awesome recipe that I make all the time.  The recipe came about when we ended up with tons of leftovers from an enormous venison roast we cooked up for dinner.

Because venison (especially left over venison) can be a bit gamey, I make a beef gravy to go into it.  Of course if you don’t like, or don’t have access to venison, beef will work  just fine as well. These also freeze amazingly, so if you have time, a double batch will give you lots to stow away in the freezer for a quick and easy meal.

venison pot pie - GB

Leftover Venison Meat Pies

makes about 8 pies. 

  • Pastry ( store-bought or homemade) for a double crust pie
  • 1 tbsp butter
  • 1/2 small onion, diced
  • 1 clove of garlic, minced
  • 1 1/2 cups beef stock , divided
  • 2 tbsp flour
  • 3/4 cup left over venison roast, diced
  • 3/4 cup frozen peas and carrots ( I used frozen mixed veggies)
  • 1 cup shredded cheddar cheese ( optional)
  1. Preheat the oven to 350°F.
  2. Roll out your pastry to about an 1/8 in (2-3mm).  Cut out 8 5 in ( 12 cm) circles, re-rolling out as needed. Because I didn’t have a round cutter that big, so I used a bowl and the tip of a knife to cut out my circles.  Gently fold them into the cups of a muffin pan and set aside. With the remaining pastry, cut out 8 2 in (5cm) circles and set aside.
  3. In a deep pan or dutch oven, melt the butter over medium heat. Add the onions and garlic and cook until translucent.
  4. Pour in 1 cup of the beef broth and bring to a boil. Meanwhile whisk the flour in the remaining 1/2 cup of broth. Add to the boiling stock, and stir constantly, until slightly thickened.
  5. Add the meat, veggies, and cheese if using, and cook until warm.
  6. Divide the mixture between the eight prepared shells. Top with the rounds, and bake for 15-20 minutes, or until the pastry is golden.

Don’t forget to click the link to check out the other great Peas and Carrots recipes!

– Mel

Categories: Main Dishes, Pies | Tags: , , , , | 15 Comments

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15 thoughts on “Leftover Venison Meat Pies

  1. Those are such cute little pies. I am glad you joined us this month!

  2. Ummmm, yeah — the best thing about a venison pie would be the crust. (Can you tell I’m not a fan?;)) Actually, cut up all teeny-tiny like & with your gorgeous gravy & veggies, I could probably eat without making my gaggy-face… 😀
    Sorry you missed last month’s challenge. I skipped January’s ’cause I hate bananas & my fellers aren’t all that fond of nutmeg… 😦

    • It is also really good with beef!
      And it took me a while to adjust to the gaminess of venison.
      And that challenge was a challenging one or me too because neither me or my hubby like bananas

  3. Your meat pies are just gorgeous and those would be nice on a cold day, what a perfect way too to use up leftover meat. I’m like you and stress over what to make each month and this month drove me crazy, such simple ingredients…Oh well at least we’re both here this month participating with delicious food.

  4. I made meat pies, too! LOVE your mini versions…would be great for a party!

    • Haha! That would certainly be a different appetizer. I suppose if you were up for the extra work, you could make them bite size too!

  5. I like it! Sometimes you have to give yourself permission to do something routine to be brilliant. Routine to you is a brand new world to me. 🙂

  6. Yum, these look delicious! I love venison but never know what to make with it- this is definitely going on my list.

    • Thanks! It seems to be our go to when we have any bits or bobs of game in the freezer. The venison pies are our favourite though.

  7. theninjabaker

    Your meat pies look as if they come from a food shop in London, Melissa. I’m looking forward to making these little beauties =)

  8. What a great idea for the Improv Challenge Mel! Bryan and I love to have venison for dinner, but it’s hard to come by around here (you can special order it at one of the butcher shops in town though). I would love to make these the next time we have some leftovers!

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