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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.

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)

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

Find it online: https://thefamilycooking.com/venison-mushroom-hand-pies/