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Deer And Beer Pot

Deer And Beer Pot is a slow cooked venison stew made with dark ale, mushrooms, herbs, and rich stock, finished with flaky puff pastry for a deeply savory main dish.
Calories:
Author: Sandra Myers

Ingredients

  • 2½ lbs venison shoulder or leg cut into 1 inch cubes
  • 2 tablespoons oil
  • Salt and black pepper to taste
  • 12 oz dark brown ale
  • 2 cups mushrooms mixed varieties, sliced
  • 1 large onion chopped
  • 2 carrots sliced
  • 3 cups beef stock
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon fresh thyme chopped
  • 1 tablespoon fresh rosemary chopped
  • 1 cup peas
  • 1 sheet all butter puff pastry
  • 1 egg beaten for egg wash

Instructions

  • Season and sear the venison in batches until deeply browned, then set aside.
  • Sauté mushrooms, onions, and carrots in the same pot until softened and lightly golden.
  • Deglaze with beer, add stock, Worcestershire sauce, and herbs, then return venison to the pot.
  • Cover and simmer on low for about 3 hours until tender, adding peas near the end.
  • Transfer the filling to a baking dish, cover with puff pastry, crimp edges, and vent.
  • Brush with egg and bake at 400°F for 30 to 35 minutes until golden.