venison pie
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."
prep time
45 Min
cook time
45 Min
method
Bake
yield
6 - 8
Ingredients
- 1 1/2 to 2 pounds venison
- 4 tablespoons all purpose flour
- - salt and pepper
- 4 tablespoons crisco shortening or bacon grease
- 1 large chopped onion
- 1/2 cup finely chopped carrot or sweet potato
- 3/4 cup wine or broth
- 1 cup raisins
- 1/2 teaspoon ground cloves
- 1 teaspoon rubbed sage
- - pastry for a 2-crust pie
How To Make venison pie
-
Step 1Preheat 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.
-
Step 2Heat 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.
-
Step 3Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Savory Pies
Category:
Wild Game
Ingredient:
Wild Game
Method:
Bake
Culture:
English
Tag:
#Heirloom
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