Directions:
- 1) Preheat oven to 400°F 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.49 Kcal (869 kJ) | ||
| Calories from fat | 90.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.01g | 15% | |
|---|---|---|---|
| Cholesterol | 33.01mg | 11% | |
| Sodium | 560.03mg | 23% | |
| Potassium | 276.01mg | 6% | |
| Total Carbs | 15.96g | 5% | |
| Sugars | 3.99g | 16% | |
| Dietary Fiber | 3.16g | 13% | |
| Protein | 6.21g | 12% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 0.9mg | 5% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 137.64 Kcal (576 kJ) | ||
| Calories from fat | 59.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 15% | |
|---|---|---|---|
| Cholesterol | 21.9mg | 11% | |
| Sodium | 371.5mg | 23% | |
| Potassium | 183.09mg | 6% | |
| Total Carbs | 10.59g | 5% | |
| Sugars | 2.65g | 16% | |
| Dietary Fiber | 2.1g | 13% | |
| Protein | 4.12g | 12% | |
| Vitamin C | 9.2mg | 23% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.6mg | 5% | |
| Calcium | 32.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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