Wild Game Cornbread Pot Pie | Cast Iron Oven or Smoker Recipe

There's nothing quite like a hearty, home-cooked meal after a long day outdoors, especially when you've got wild game in the freezer waiting to be put to good use. This Wild Game Cornbread Pot Pie brings together rich, savoury ground venison, elk, or moose, tender vegetables, and a thick, golden cornbread topping, all cooked in one cast iron skillet.

Seasoned with Motley Que Wild Game Fixx, cooked in our Garlic Butter Grillin' Oil, and topped with Motley Que Cornbread Mix, this recipe is the ultimate hunting season comfort food.

Best part? You can make it in the oven or throw the whole skillet on the smoker for a little extra wood-fired flavour.

Why You'll Love This Wild Game Pot Pie

Wild game is naturally lean, which makes it a fantastic choice for hearty dishes with rich sauces and gravies. Ground venison, elk, and moose all work beautifully in this recipe, soaking up the savoury flavours of Wild Game Fixx, mushrooms, onions, and stout beer.

Instead of a traditional pastry crust or mashed potato topping, we're using cornbread. The slight sweetness of the cornbread balances the earthy flavour of wild game, while the golden crust holds everything together.

And because we're cooking in cast iron, you can build the entire filling on the stovetop before finishing it in the oven or smoker.

Ingredients

For the Wild Game Filling

• 2 lb ground venison, elk, or moose

• 2 tbsp Motley Que Garlic Butter Grillin' Oil

• 1 medium onion, diced

• 3 cloves garlic, minced

• 1 cup mushrooms, chopped

• 2 carrots, diced

• 1 cup frozen peas

• 1½ tbsp Motley Que Wild Game Fixx, plus more to taste

• 1 tbsp Worcestershire sauce

• ¾ cup beef broth

• ½ cup stout beer (or additional beef broth)

• 2 tbsp all-purpose flour

For the Cornbread Topping

• 1 package Motley Que Cornbread Mix

• Ingredients required on the package

• Extra Garlic Butter Grillin' Oil for brushing

Optional cornbread additions:

• ½–1 cup shredded sharp cheddar cheese

• ¼ cup finely diced pickled jalapeños, drained

• 1–2 fresh jalapeños, thinly sliced

• ¼ cup cooked, crumbled bacon

For a cheesy jalapeño cornbread topping, fold shredded cheddar and diced jalapeños directly into the prepared batter before spreading it over the filling. Fresh jalapeño slices can also be arranged on top before baking.

How to Make Wild Game Cornbread Pot Pie

Step 1: Brown the Wild Game

Heat Garlic Butter Grillin' Oil in a large, 12-inch cast iron skillet over medium-high heat.

Add ground venison, elk, or moose and cook until browned, breaking it apart with a wooden spoon.

Because wild game is typically much leaner than ground beef, the Garlic Butter Grillin' Oil helps keep everything juicy while building flavour.

Step 2: Add the Vegetables

Add diced onion, carrots, and mushrooms to the skillet.

Cook for approximately 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Stir in minced garlic and Motley Que Wild Game Fixx. Cook for another minute until fragrant.

Step 3: Make the Gravy

Sprinkle flour over the meat and vegetables, stirring until everything is evenly coated.

Pour in Worcestershire sauce, stout beer, and beef broth.

Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the mixture thickens into a rich gravy.

Stir in frozen peas and remove from heat.

The filling should be thick and saucy, not watery. This helps prevent the cornbread topping from becoming soggy.

Step 4: Prepare the Cornbread

Prepare Motley Que Cornbread Mix according to the package directions.

If you're adding cheddar cheese, jalapeños, or bacon, gently fold them into the batter now.

Spoon the cornbread batter evenly over the wild game filling, spreading gently toward the edges of the skillet.

Leave enough room at the top of the skillet for the cornbread to rise.

Cooking Method 1: Oven-Baked Wild Game Cornbread Pot Pie

1. Preheat oven to 400°F (204°C).

2. Place the uncovered cast iron skillet on a baking sheet to catch any bubbling gravy.

3. Bake for approximately 25–35 minutes, until the cornbread is golden brown.

4. Insert a toothpick into the thickest part of the cornbread. It should come out without wet batter.

5. Remove from the oven and lightly brush the cornbread with Garlic Butter Grillin' Oil.

6. Allow to rest for 5–10 minutes before serving.

The result is a golden, tender cornbread crust with a rich, savoury wild game filling underneath.

Cooking Method 2: Smoked Wild Game Cornbread Pot Pie

Want to take things outside? This recipe works beautifully on a pellet grill or smoker.

1. Preheat your smoker to 375°F (190°C).

2. Prepare the wild game filling and cornbread topping as directed above.

3. Place the uncovered cast iron skillet directly on the smoker grate.

4. Close the lid and smoke for approximately 30–45 minutes, until the cornbread is golden brown and cooked through.

5. Check the centre with a toothpick. If the batter is still wet, continue cooking in 5-minute increments.

6. Brush the finished cornbread with Garlic Butter Grillin' Oil.

7. Let rest for 5–10 minutes before serving.

Best wood for smoking: Apple, cherry, or oak are excellent choices. Apple and cherry provide a milder smoke flavour, while oak adds a little more depth without overpowering the wild game.

Keep your smoker lid closed as much as possible to maintain consistent heat and help the cornbread bake evenly.

Tips for the Best Wild Game Cornbread Pot Pie

Don't dry out your wild game. Venison, elk, and moose are naturally lean. Using Garlic Butter Grillin' Oil helps add richness, and simmering the meat in gravy keeps the finished filling moist.

Use a deep cast iron skillet. A 12-inch skillet with enough depth for the filling and cornbread topping works best. If your skillet is too shallow, transfer the filling to a deeper baking dish.

Don't skip thickening the gravy. A thick filling helps support the cornbread topping and prevents it from sinking into the meat mixture.

Make it cheesy. Sharp cheddar adds a savoury bite that pairs beautifully with the slightly sweet cornbread.

Turn up the heat. Mix diced jalapeños into the cornbread batter or scatter a few slices over the top before baking. Pickled jalapeños add a tangy kick, while fresh jalapeños bring a little more heat.

Check that it's cooked through. Ground venison, elk, and moose should reach a safe internal temperature of 160°F (71°C). Make sure the cornbread topping is fully baked as well.

Can You Make This Recipe Without Wild Game?

Absolutely!

While this recipe was created to showcase the rich flavour of venison, elk, and moose, you can easily substitute ground beef.

Ground bison also works well if you're looking for something a little different.

The cooking method stays essentially the same, making this an easy cast iron dinner for anyone, whether you've got a freezer full of wild game or you're picking up ground meat at the grocery store.

What to Serve With Wild Game Cornbread Pot Pie

This dish is practically a complete meal on its own. You've got protein, vegetables, gravy, and cornbread all in one skillet.

If you're looking for something on the side, a simple green salad, roasted green beans, or tangy coleslaw balances the richness nicely.

And if you've got leftovers, refrigerate them promptly in a covered container for up to 3–4 days. Reheat thoroughly until the centre reaches 165°F (74°C).

Bring the Wild Home with Motley Que

Whether you're cooking up this year's harvest or digging into last season's freezer stash, Motley Que Wild Game Fixx is made for bringing bold, balanced flavour to your favourite wild game recipes.

Pair it with our Garlic Butter Grillin' Oil and Cornbread Mix, and you've got everything you need for a seriously satisfying cast iron dinner.

No wild game? No problem. Grab some ground beef and get cooking.