Susan Feliciano Recipe

Venison Pie

By Susan Feliciano frenchtutor

Recipe Rating:
 1 Rating
6 - 8
Prep Time:
Cook Time:

Susan's Story

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."


1 1/2 to 2 lb
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 c
1/2 tsp
ground cloves
1 tsp
rubbed sage
pastry for a 2-crust pie

Directions Step-By-Step

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.

About this Recipe

  • Comments

  • 1-5 of 20
  • user
    Susan Feliciano frenchtutor - Jan 8, 2011
    Susan Feliciano [frenchtutor] has shared this recipe with discussion group:
    Wild Thang
  • user
    Peggi Anne Tebben cookiequeen - Jan 8, 2011
    Susan, this sounds interesting. I can my deer meat in chunks like that. I will have to try this with my canned meat. Been looking for another use for it. Thanks.
  • user
    Peggi Anne Tebben cookiequeen - Jan 8, 2011
    Do you use sweet potatoes or carrots?
  • user
    Susan Feliciano frenchtutor - Jan 8, 2011
    I've used only carrots so far, but I'm on a sweet potato kick right now, and would like to try it with sweet potatoes. I may just make it with beef and sweet potatoes and see how it turns out. I've only been able to make it twice with venison. Our hunter friend moved away to Rutherford, NC. Since my aunt passed away, we don't really see him that much any more. He could really field dress a deer, though. Never had that funny off-taste.
  • user
    Peggi Anne Tebben cookiequeen - Jan 8, 2011
    Ours doesn't either. That taste mostly has to do with the way the deer are fed. The one's we had in AR that mostly ate grass,etc, had a stronger wild taste. The one's up here that feed on corn, soy beans, etc, taste different. They are better eating.