PinchedtimesGrocery ListAdd this recipe to your Grocery List PrintPrint this recipe and money-saving coupons PhotoShare a photo you've taken of this recipe RateRate this recipe & leave a comment or review
|1 1/2 to 2 lb||venison|
|4 Tbsp||all purpose flour|
|salt and pepper|
|4 Tbsp||crisco shortening or bacon grease|
|1 large||chopped onion|
|1/2 c||finely chopped carrot or sweet potato|
|3/4 c||wine or broth|
|1/2 tsp||ground cloves|
|1 tsp||rubbed sage|
|pastry for a 2-crust pie|
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
We don't get venison very often, but when we do, they always ask me to make this pie. I tried it with beef, too - but there's a difference. When I work with venison, my cats remain underfoot the entire time. It's like they know it's wild meat, something they'd like to have. They sometimes get a pinch when I drop a little "on accident."
Preheat oven to 375 degrees. Cut the venison into small bite-sized cubes, about 1/2-inch dice. Dredge the meat in the flour, salt, and pepper.
Heat the Crisco until very hot in a heavy pan. Brown the venison, onion, and carrot until meat is well done. Add the wine or broth, the raisins, and the cloves and sage. Stir well. Simmer until the sauce is thick, about 15 minutes.
Pour the meat mixture into one unbaked pie shell; top with the other one, and seal and vent the crust. Bake for 45 minutes, until crust is golden brown and filling is bubbly and piping hot. If crust tends to darken too quickly, cover with a sheet of aluminum foil.