Delicious Venison Pot Pie

1 lb. venison meat, cut into cubes

½ cup of frozen peas

1 medium onion, diced

2 cloves of garlic, minced

1 rib of celery, sliced and blanched

1 cup of mixed, chopped vegetables, blanched, such as carrots, zucchini, and parsnips

1 cup red potatoes, skin on, blanched

1 cup quartered mushrooms

5--6 tbsn. olive oil

2 cups of veal, beef or venison stock

½ cup plain white flour

Salt and pepper to taste

1 tbsn. chopped fresh herbs like parsley, thyme and basil

¼ cup heavy cream

¼ cup red wine or port

Preparation method:

- Blanch your vegetables by boiling them in water just until barely tender, removing them and plunging them into ice water to stop the cooking. They will cook further in the oven. Drain and refrigerate vegetables until ready to use.

- Heat 2 tablespoons of love oil over medium heat. Flour venison cubes in ¼ cup of the flour.

- Sear the meat until brown on all sides.

- Remove meat and add onions and mushrooms, cooking until tender. Add the minced garlic when vegetables are about halfway done. Drain them, adding accumulated juices to your stock.

- Add 3 tablespoons of olive oil to pan and heat. Stir in ¼ cup of flour and cook the roux until nutty brown.

- Add cold stock to the roux. When gravy thickens, add wine, deer meat and the mushrooms and onions mixture. Simmer for five minutes, adding more stock if the sauce gets too thick

- Add remaining vegetables, frozen peas and herbs and reheat to a simmer. Add heavy cream.

- Transfer mixture to prepared dishes or prebaked crusts. Top with prepared dough or puff pastry. Cut vents with a sharp knife to let steam escape. Add decorative leaves or geometric figures.

- Bake at 350-degrees Fahrenheit for 25--30 minutes. If using puff pastry, remove top rack from oven so that the pastry can rise. Remove your venison pot pie recipe from the oven and brush the crust with one egg mixed with a teaspoon of water. Return to oven to get a rich glaze on your crust.

I hope you and your hunting friends try this recipe. It will quickly become a favorite.

My kid's absolutely love it too.