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VENISON PIE

BIG GAME PIE

Prepare mashed potatoes according to package instructions. In a skillet, saute celery and onion in butter until tender but not brown. Blend in flour and gradually stir in milk and broth until mixture thickens and bubbles. Add cooked meat, parsley, Kitchen Bouquet; stir and season to taste with salt and pepper. Pour meat mixture into a 1 1/2 quart casserole and top evenly with mashed potatoes. Sprinkle with cheese and bake at 400 degrees for 20-25 minutes or until brown. Serves .4

Listing Last Modified: Sat Jun 11 2005

 


Views: 63

HUNTER'S PIE

Cut venison steak or fillet into cubes; sprinkle with salt and pepper, dredge in flour and saute in butter with ham cut in smaller cubes until brown. Add onion to saute a minute; then water to cover, adding more as necessary to simmer venison until done; meantime, adding parsley, rosemary, and bay leaf. Line sides but not bottom of casserole with mashed potatoes into which 2 eggs have been whipped along with a little butter and seasoning. Place in hot oven for a few minutes to set; then fill casserole with stew and cover with layer of mashed potatoes and brown in hot oven. Serves 4-5.

Listing Last Modified: Sat Jun 11 2005

 


Views: 63

VENISON PIE

Combine salt pork, venison, onion and seasoning. Merely cover with water. Cook in pan until the venison loses red color--there should be a little liquid left. Thicken with flour and water. Fill the pie crust as ny two crust pie. Bake at 350 degrees until brown. Serve with cranberry sauce, cheese and dill pickles. This is a French Canadian recipe.

Listing Last Modified: Sat Jun 11 2005

 


Views: 66

VENISON VEGETABLE POT PIE

Place venison, water, celery, salt, pepper and bouillon cube in a pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot; let cool; pick meat and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 teaspoon salt in a bowl; add shortening and work with hands until flour and shortening have blended. Add water and mix quickly. Place dough on a plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make a top crust for the pie. When finished with dough, melt 1/2 cup butter in saucepan, add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth and add milk after sauce thickens. Add vegetables, folding in gently, and place in a casserole dish. Cover with pastry crust; brush with melted butter or margarine and bake at 425 degrees until crust has browned lightly. Serves 6.

Listing Last Modified: Sat Jun 11 2005

 


Views: 69