Savory Venison Potpie
This venison potpie is hunter's comfort food at its finest.
1 1/2 cups all-purpose flour - divided use
1 teaspoon salt - divided use
1/2 teaspoon ground black pepper
1 1/2 pounds venison, cubed
2 tablespoons vegetable oil - divided use
2 onions, peeled and thinly sliced
2 potatoes, diced
1 carrot, thinly sliced
1 1/4 cups flat beer - divided use
1/2 cup beef broth
2 tablespoons tomato paste
1 bay leaf
1/2 teaspoon crushed dried thyme
1/3 cup vegetable shortening
1 tablespoon water
- Combine 3 tablespoons of the flour, 3/4 teaspoon of the salt and pepper in a shallow dish. Coat meat with flour mixture. In a heavy stockpot, heat 1 tablespoon of the oil. Brown meat over medium heat, about 8 minutes. Remove from pot and set aside.
- Heat remaining 1 tablespoon oil in the pot. Add onion and sauté until lightly brown; drain off excess grease.
- Return venison to pot and add potato, carrot, 1 cup of the beer, beef broth, tomato paste, bay leaf and thyme. Bring mixture to a boil, reduce heat, cover, and simmer for 1 hour or until meat is tender.
- Preheat oven to 450°F (230°C). Discard bay leaf.
- Combine 1 1/4 cups of the flour and remaining 1/4 teaspoon salt in a medium mixer bowl. Cut in shortening until the pieces are the size of peas. Sprinkle water over mixture and gently toss with a fork to make a dough.
- Form dough into a ball, divide into thirds, and roll out one portion into a round to fit over the top of a casserole dish. On a lightly floured surface, flatten remaining dough and roll out to fit inside the baking dish.
- Stir together remaining 1/4 cup beer and remaining 1 tablespoon flour. Add to meat mixture. Cook, stirring, until thickened and bubbly.
- Spoon meat mixture into crust and top with round dough. Turn edges under and flute to seal. Make several cuts in the top and bake for 15 to 20 minutes or until the crust is browned.
Makes 8 servings.