Venison Pot Pie

Make a hearty venison pot pie with vegetables, potatoes and a biscuit topping.


  • 1 pound venison, cut into 1/2-inch cubes
  • 2 tablespoons cooking oil
  • 2 cups beef broth
  • 1 teaspoon thyme, crushed
  • 1/4 teaspoon pepper
  • 1 10-ounce package frozen peas and carrots
  • 2 medium potatoes, peeled and cubed
  • 1/2 cup beef broth
  • 1/3 cup flour
  • 3/4 cup flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sugar
  • 3 tablespoons butter
  • 1/3 cup milk


Remove all fat from meat. Brown meat in hot oil in a large saucepan. Stir in the 2 cups broth, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer for 45 minutes. Add vegetables and simmer until meat is tender (15-30 minutes). Mix the 1/2 cup broth and 1/3 cup flour. Add to meat mixture and cook until thickened. Pour into a 2-quart casserole dish. Prepare the biscuit topping by stirring together the 3/4 cup flour, baking powder, sugar and a dash of salt. Cut in the butter. Make a well in the center and add the milk. Stir until just mixed, then spoon in 6 mounds atop the meat and gravy. Bake in a 450F oven for 12 minutes. Makes 5 servings.