This Steak and Kidney Pie Recipe is a classic British dish and one of my family's favorite comfort foods. The buttery pastry stuffed with venison steak, kidney, onion, and gravy are what dreams are made of.
Steak and Kidney Pie is a quintessential British dish that has stood the test of time. This wild game version adds a unique twist using venison steak and venison kidneys. It’s perfect for those looking for a hearty meal to feed the family or impress guests with something different.
If you've been curious about making a steak and kidney pie recipe at home, this step-by-step guide will simplify the process. The rich, savory filling wrapped in a golden pie crust is a guaranteed winner.
What's The Appeal Of Steak And Kidney Pie
Hearty Comfort Food: It’s the ultimate meal for cold nights like we have here in North Dakota, or when you crave something rich and satisfying.
Family-Friendly: A bite-sized kidney pie baked in a muffin tin make it more fun and something kids want to eat. That was definitely the case with our 9-year-old daughter who devoured two of them. It also helped that I called the
Quick Prep: Thanks to pre-made crusts, the recipe comes together without much fuss
How To Make Steak And Kidney Pie
1. Prepare the Meat:
On a cutting board, chop the venison steak and kidneys into ½-inch cubes. Toss them in the flour and ½ teaspoon of salt.
Heat oil in a large skillet over medium-high heat. Add the steak and kidney pieces and cook for about 2 minutes, stirring often, until lightly browned. Use a slotted spoon to transfer the meat to a plate.
2. Cook the Filling:
In the same skillet, add the diced onion and sauté over medium heat for about 2 minutes. Add the minced garlic and cook for another minute.
Pour in the broth, the remaining ½ teaspoon of salt, black pepper, and Worcestershire sauce. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.
Add the steak and kidney back into the skillet. Let it simmer over medium heat for about 4 minutes, until the meat is tender and the gravy thickens. Remove from heat and allow the mixture to cool completely.
3. Prepare the Crusts:
Preheat your oven to 350 degrees F.
Grease 8 holes of a muffin tin with a little canola oil. On a clean surface, roll out the pie crusts and cut out 16 circular shapes. These will form the bottom and top of your mini pies.
Press 8 of the rounds into the greased muffin tin holes. Spoon 2 tablespoons of the meat and gravy mixture into each crust. Place the remaining rounds on top of the filling and press gently to seal the edges.
4. Finish and Bake:
Use a fork or knife to poke small holes in the tops of each pie. Brush them with the beaten egg for a golden finish.
Bake for about 25 minutes, or until the pies are beautifully golden brown. Let them rest for 10 minutes before transferring to a wire rack.
Other Organ Meat Recipes And Steak Recipes
If you are looking for other ways to use the organ meat from your deer, antelope, elk, or moose be sure and check out my Pan Fried Venison Heart Recipe, my British Meatballs, and my Deer Liver and Onions Recipe.
You can find all of our venison steak recipes here.
Come Deer Hunting in North Dakota
If you are headed our way for North Dakota deer season, check out the North Dakota Game & Fish Department website. And if you want me to come along with you as your camp cook, photographer, or butcher, you can find out more details here.
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DID YOU MAKE THIS RECIPE
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The Best Steak and Kidney Pie Recipe
Ingredients
- 8 ounces venison steak
- 8 ounces venison kidneys
- ¼ cup flour
- 1 teaspoon salt (divided)
- 2 Tablespoon canola oil + more to grease muffin tins
- ½ cup yellow onion, diced
- 1 Tablespoon minced garlic
- 1 cup venison or beef broth
- ½ teaspoon black pepper
- 1 Tablespoon Worcestershire sauce
- 2 Pillsbury Premade Refrigerated Pie Crusts
- 1 egg, beaten
Instructions
- On a cutting board, chop the venison steak and kidneys into ½-inch cubes. Toss them in the flour and ½ teaspoon of the salt.
- Heat oil in a large skillet over medium-high heat. Add the steak and kidney and cook for about 2 minutes, stirring often, until lightly browned all over. Using a slotted spoon, transfer the meat to a plate.
- In the same skillet, add the onion and sauté over medium heat for about 2 minutes. Add the garlic and sauté another 1 minute.
- Add the broth, another ½ teaspoon of salt, the black pepper, and Worcestershire sauce and use a wooden spoon to scrape any brown bits from the bottom of the pan. Add the steak and kidney back to the pan and simmer over medium heat for about another 4 minutes until meat is tender and gravy has thickened. Remove from heat and set aside to cool completely.
- Preheat oven to 350 degrees F.
- Use a little more canola oil on your fingers or a paper towel to grease 8 holes of a muffin tin.
- On a clean work surface, roll out both pie crusts and cut out 16 circular shapes (8 for the bottom and 8 for the top) that will fit in your muffin tins.
- Use a fork or small knife to poke a few holes in the top of each pie. Brush with egg wash and bake for about 25 minutes until beautiful and golden brown.
- Allow to rest for about 10 minutes before transferring onto a wire rack before eating.
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