Dinner Nightmares: Root Vegetable and Guinness Venison Pot Pies

Ah, the freezer full of venison. For this meal I took venison round steaks, combined with root vegetables, Guinness Stout and a buttery crust to make pot pies. Although it is hard to believe on this spring like February day, when we ate this meal it was blistery cold outside with ice on the ground (barely 2 weeks ago!). These Venison Pot Pies make the perfect hearty meal for a cold winter's evening. Keep your eyes peeled in the pictures for a "Where's Waldo" of sorts featuring our dogs. They enjoy cooking as much as we do!

Venison round steaks

Guinness, Beef Broth, Tomato Sauce, Flour, Celery, Butter, Tomato Paste, Onions, Parsnips, Carrots

1 1/4 cups flour and 1/4 teaspoon salt

1/2 cup chilled, cubed butter. It is very important that your butter is chilled when making a crust. This prevents the butter from getting creamed into the flour and creates the "flakiness" of the crust.

Quickly pulse butter into flour until it is the consistency of corn meal.

Pour flour butter mixture into a bowl, and slowly add in 1/4 cup ice water 1 tablespoon at at time mixing with your hands until a ball is formed.

Wrap dough in plastic and allow to rest in the refrigerator for at least 30 minutes.

You always need a glass of wine when you are cooking.

Cut venison steak into cubes.

In a large cast iron skillet, sear until just browned and remove to rest.

Par boil the chopped carrots and parsnips until just softened.

In any fat rendered from browning the venison, sweat the chopped onions and celery, adding olive oil as needed.

Sous chefs.

Combine the onion and root veggie mixture.

Add the venison to the mixture. Simmer with Guinness, beef broth, tomato paste, and tomato sauce. Season with garlic, salt, pepper, bay leaves and any other seasonings of your choice to taste. Cover and allow to cook for at least 45 minutes, adding a slurry of cornstarch and water as necessary to thicken.

Roll out dough on floured surface.

I used heart shaped cookie cutters to make a cute embellishments for the tops of the pot pies. Guinness and Venison made the dish seem so masculine, so of course I had to add a girly touch!

You will want to cut two large circles for each of your pies, depending on what type/size of vessel you are cooking in.

Line the bottom and sides of each bowl with dough. It is okay if they look messy! It adds to the rustic feel of the dish.

Fill with stew mixture. I topped mine with a bit of Parmesan cheese for good measure.

Cover the top of each bowl with another circle of dough. Brush the top of each pie with an egg wash, and cut a few vents in the top of each. Bake on a cookie sheet (to avoid dripping into the oven) at 400 degrees until golden brown and bubbly (about 25 minutes).

There will be plenty of leftover stew for freezing, or work lunch.

A play on a Cobb Salad, in side salad portions. I just had to use some of the fabulous eggs my coworker brings me from his hens in his backyard. I must say, I am very jealous as I would love to have yard birds. Unfortunately, I don't think that idea would fly with the four dog children.