Venison Pot Pie - cooking recipe

Ingredients

2 lbs venison stew meat, cut into 1-inch cubes
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup flour
3 tablespoons butter
1 cup diced onion
1 cup diced carrot
3 garlic cloves, crushed
1 cup red wine
1 cup green peas
1/2 1/2 cup beef or 1/2 cup vegetable broth
2 bay leaves
1 (9 inch) prepared pastry dough

Preparation

1) Preheat oven to 400\u00b0F Lightly grease a 9-inch deep pie dish.
2) Season venison with salt and pepper. Roll in flour to coat.
3) Heat butter in a large skillet over medium. Add venison and brown on all sides, stirring occasionally, about 5 minutes. Add onions, carrots, and garlic; cook until softened, stirring, about 5 minutes. Add wine, peas, broth, and Bay leaves; bring to a boil over high heat. Cover and simmer over medium-low 20 minutes.
4) Transfer mixture to prepared pie dish. Cover with prepared pastry dough and bake 20 to 25 minutes, until top is golden and juices are bubbly.