Venison Pot Pie

This hearty Venison Pot Pie combines tender, flavorful venison with a medley of vegetables, all encased in a golden, flaky crust made from almond flour. Perfect for a cozy dinner, this dish is both satisfying and compliant with Paleo dietary guidelines.

Ingredients

• Venison, ground - 250 grams
• Almond flour - 150 grams
• Coconut oil - 3 tablespoons
• Onion, diced - 1 small
• Carrot, diced - 1 medium
• Celery, diced - 1 stalk
• Garlic, minced - 2 cloves
• Mushrooms, sliced - 100 grams
• Beef or venison broth - 200 milliliters
• Thyme, dried - 1 teaspoon
• Rosemary, dried - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Egg, beaten - 1 for egg wash

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet over medium heat, melt 1 tablespoon of coconut oil and sauté the onion, carrot, and celery until softened, about 5-7 minutes.
3. Add the minced garlic and sliced mushrooms to the skillet, cooking for an additional 3-4 minutes until the mushrooms are tender.
4. In the same skillet, add the ground venison and cook until browned, breaking it up with a spoon, about 5-7 minutes.
5. Pour in the broth, then add thyme, rosemary, salt, and black pepper. Stir to combine and let simmer for 10 minutes, allowing the mixture to thicken slightly.
6. While the filling simmers, prepare the crust by mixing almond flour and the remaining 2 tablespoons of coconut oil in a bowl until crumbly. Add a pinch of salt and mix until it resembles a dough.
7. Press half of the dough into the bottom and sides of a small pie dish or oven-safe skillet.
8. Once the filling is ready, pour it into the pie crust.
9. Roll out the remaining dough and cover the filling, sealing the edges by pinching them together. Cut a few slits in the top to allow steam to escape.
10. Brush the top with the beaten egg to achieve a golden crust.
11. Bake in the preheated oven for 25-30 minutes or until the crust is golden brown.
12. Remove from the oven and let cool for a few minutes before serving.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 28 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Rich in protein, supporting muscle growth and repair.
• Contains essential vitamins and minerals from vegetables, promoting overall health.

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