Hearty Venison Pot Pie with Vegetables

Preheat your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, if you prefer metric). Next, lightly coat a 9-inch deep-dish pie plate with a thin layer of oil or cooking spray to prevent the crust from sticking.

Season the venison in a bowl with a blend of savory spices, including garlic powder, onion powder, salt, and pepper. Add flour to the bowl and mix until the venison is evenly coated.

Heat a moderate amount of olive oil in a medium-sized saucepan over medium heat. Add sliced onions and minced garlic to the pan, sautéing until they are soft and translucent. This process should take around 5 to 7 minutes. Increase the heat to a high setting and add the venison, stirring constantly to quickly brown it. The venison should still be slightly rare in the center when removed from the pan. Transfer the cooked venison to a large bowl.

Pour red wine and Worcestershire sauce into the pan, bringing it to a boil. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, adding flavor to the sauce. Cook for 10 to 15 minutes or until the liquid has reduced and the pan is almost dry. Reduce the heat to a low setting and stir in beef broth.

In another bowl, mix cornstarch with water until it forms a smooth paste. Pour the mixture into the pan and whisk constantly to prevent lumps from forming. Bring the sauce to a simmer and cook until it thickens, about 5 minutes.

Meanwhile, bring a large pot of salted water to a boil. Add sliced potatoes, carrots, and celery to the pot and cook for 2 minutes, uncovered. Drain the vegetables in a colander and immediately submerge them into a bowl of ice water to stop the cooking process. Let them sit for several minutes before draining.

Add the cooled vegetables to the bowl with the venison, along with corn and peas. Mix everything together until it's thoroughly combined.

In a separate bowl, whisk together an egg and milk to create an egg wash. Set the mixture aside for now.

Line the prepared pie dish with one pastry, trimming any excess dough from the edges if necessary. Place the venison mixture into the pie crust and pour the gravy over the top. Spread sliced mushrooms over the surface, followed by the remaining pastry. Brush the pastry with the egg wash and cut vents in the top to allow steam to escape.

Bake the pie in a preheated oven until the crust is golden brown and the filling is bubbling, taking about 45 minutes to an hour. If the edges of the crust start to get too dark, cover them with aluminum foil until the center is cooked through.

Let the pie cool for 5 minutes before serving.