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Venison Meat Pies
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5 from 1 vote

Venison Meat Pies

Delicious pies that are perfect for Fall!
Prep Time20 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Course: Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine: American, European
Keyword: Appetizer, Dinner, European, Meatball, Pie, vension
Servings: 16 mini pies
Author: Sophie May

Equipment

  • stock pot

Ingredients

  • 2 lb venison roast cut into bite size pieces
  • 2 T oil
  • 1 yellow onion finely chopped
  • 2 T garlic pepper crushed
  • 2 T Worcestershire Sauce
  • 1/2 T garlic minced
  • 1/2 tsp thyme dried
  • 6 oz tomato paste 1 can
  • 1 T sugar
  • 1 T red wine vinegar
  • 32 oz beef broth
  • 6 T flour

Pastries

  • 16 mini pastry shells
  • 4 sheets Puff Pastry Sheets 2 boxes
  • 1 egg whisked

Instructions

  • If you haven't already, cut your meat into bite sized pieces.
  • Heat oil over medium-high heat.
  • Add meat to pan and cook until done and browned.
  • Remove meat and add onions, garlic, thyme, Worcestershire, and tomato paste. Combine. Let cook until tomato paste has browned to a dark red.
  • Add sugar and red wine vinegar. Combine.
  • Add broth. Stir to combine and add the meat back in. Stir.
  • Simmer on low for 1hr to 2 hrs or until meat is tender.
  • Combine flour in a bowl with liquid from the stockpot. Stir to create a thick paste. Add paste into stockpot and stir. This will thicken it.
  • Fill pastry shells just to the top with meat mixture.
  • Using a round glass or something in similar size to pastry diameter, cut the pastry sheets into circles. This will be the pie tops.
  • Place circles on top of pies and crimp edges using a fork or fingers.
  • Brush tops with whisked egg.
  • Bake for 30-45 minutes, or until golden brown. ENJOY!