Venison Mushroom Hand Pies

Why You’ll Love This Recipe

You’ll love these Venison Mushroom Hand Pies because they combine the deep, gamey flavor of venison with the umami richness of mushrooms in a buttery, flaky crust. They’re portable, freezable, and great for meal prep or entertaining. Whether served as a snack, appetizer, or main dish, these pies deliver comfort and elegance in every bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground venison (or finely chopped cooked venison)
• Olive oil or butter
• Onion, finely chopped
• Garlic, minced
• Mushrooms, finely chopped (such as cremini or button)
• Worcestershire sauce
• Fresh thyme or rosemary
• Salt and black pepper
• Beef or venison broth
• All-purpose flour (for thickening the filling)
• Pre-made pie crust or puff pastry sheets (store-bought or homemade)
• Egg (for egg wash)

Directions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large skillet, heat olive oil or butter over medium heat.
3. Add chopped onion and garlic; cook until softened, about 3 minutes.
4. Add the ground venison and cook until browned, breaking it apart as it cooks.
5. Stir in mushrooms and cook for another 5–6 minutes, until they release their moisture and start to brown.
6. Mix in Worcestershire sauce, thyme, salt, and pepper. Sprinkle flour over the mixture and stir to coat.
7. Pour in broth and cook for 3–5 minutes, until thickened. Remove from heat and let the filling cool slightly.
8. Roll out your pie crust or puff pastry on a floured surface. Cut into circles or rectangles (about 4–5 inches wide).
9. Spoon a few tablespoons of the cooled filling onto one half of each piece of dough, leaving a border around the edges.
10. Fold over, press edges with a fork to seal, and place on the prepared baking sheet.
11. Brush the tops with beaten egg for a golden finish.
12. Bake for 20–25 minutes, or until golden brown and flaky.
13. Cool slightly before serving.

Servings and timing

This recipe makes about 8 hand pies.
Preparation time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes

Variations

• Cheesy Venison Hand Pies: Add shredded cheddar or Swiss cheese to the filling before sealing.
• Spicy Version: Stir in red pepper flakes or a splash of hot sauce.
• Vegetable Boost: Add diced carrots, peas, or spinach for a heartier filling.
• Pastry Options: Use puff pastry for a lighter, flakier crust or pie dough for a traditional feel.
• Wild Game Mix: Combine venison with ground pork or beef for a milder flavor and more moisture.

Storage/Reheating

Store cooled hand pies in an airtight container in the refrigerator for up to 4 days. To reheat, bake at 350°F (175°C) for 10–12 minutes or air fry for 5–6 minutes until crisp. For longer storage, freeze unbaked hand pies for up to 2 months; bake from frozen, adding 5–7 minutes to the cooking time. Avoid microwaving, as it will soften the pastry.

FAQs

Can I use leftover cooked venison instead of ground?

Yes, just chop it finely and mix it in after the mushrooms have cooked.

What mushrooms work best?

Cremini or button mushrooms are great, but wild mushrooms add deeper flavor.

Can I make these ahead of time?

Yes, assemble the pies and refrigerate or freeze them before baking.

Do I need to pre-cook the filling?

Yes, cooking the filling removes moisture and prevents soggy pastry.

Can I use puff pastry instead of pie crust?

Absolutely—puff pastry creates a light, flaky texture that works beautifully.

What’s the best way to seal the edges?

Press the edges firmly with a fork or crimp by hand to prevent leaks.

Can I bake these in advance and reheat later?

Yes, bake and cool them, then reheat in the oven to maintain crispness.

Can I use other meats?

Ground beef, elk, or bison can replace venison with similar results.

How do I prevent the filling from leaking out?

Avoid overfilling and ensure edges are tightly sealed before baking.

What dipping sauces go well with these hand pies?

Try creamy horseradish sauce, mushroom gravy, or Dijon mustard for serving.

Conclusion

Venison Mushroom Hand Pies are a rich and comforting dish that showcases the best of rustic flavors wrapped in flaky pastry. Whether served as a hearty appetizer, on-the-go lunch, or cozy dinner, these hand pies are satisfying, flavorful, and perfect for any occasion. Simple to make and easy to freeze, they’re a must-try recipe for anyone who loves savory pies and wild game cooking.

Venison Mushroom Hand Pies

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Venison Mushroom Hand Pies are hearty, golden pastries filled with tender ground venison, earthy mushrooms, and aromatic herbs. Encased in flaky crusts, these savory hand pies are perfect for cozy dinners, outdoor gatherings, or as a satisfying make-ahead snack during hunting season.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 8 hand pies
• Category: Main Course, Snack
• Method: Baked
• Cuisine: Rustic, American

Ingredients

• 1 lb ground venison (or finely chopped cooked venison)
• 1 tablespoon olive oil or butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1½ cups mushrooms, finely chopped (cremini or button)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme or rosemary, chopped
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon all-purpose flour
• ½ cup beef or venison broth
• 2 pie crusts or puff pastry sheets (store-bought or homemade)
• 1 egg, beaten (for egg wash)

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Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Heat olive oil or butter in a large skillet over medium heat. Add onion and garlic; sauté 3 minutes until softened.
3. Add ground venison and cook until browned, breaking it up with a spoon.
4. Stir in mushrooms and cook 5–6 minutes until moisture evaporates and mushrooms brown.
5. Add Worcestershire sauce, thyme, salt, and pepper. Sprinkle flour over mixture and stir to coat.
6. Pour in broth and cook 3–5 minutes until thickened. Remove from heat and cool slightly.
7. On a floured surface, roll out pastry and cut into 4–5 inch circles or rectangles.
8. Spoon filling onto half of each pastry piece, leaving a border around the edges.
9. Fold over and seal edges with a fork. Place on prepared baking sheet.
10. Brush tops with beaten egg for a golden crust.
11. Bake 20–25 minutes until golden brown and flaky. Cool slightly before serving.

Notes

• Use puff pastry for a lighter texture or pie crust for a classic hand pie.
• Cool the filling before assembling to avoid soggy pastry.
• Add cheese or vegetables like peas, carrots, or spinach for variety.
• Freeze unbaked pies and bake directly from frozen, adding 5–7 minutes to the cook time.
• Pair with mushroom gravy, horseradish sauce, or Dijon mustard for dipping.

Nutrition

• Serving Size: 1 hand pie
• Calories: 310
• Sugar: 1g
• Sodium: 440mg
• Fat: 19g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 80mg