VENISON POT PIE
Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.
Provided by nick_atnite
Categories Meat and Poultry Recipes Game Meats Venison
Time 2h
Yield 8
Number Of Ingredients 22
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
- Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
- Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
- Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
- Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
- Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
- Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
- Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.
Nutrition Facts : Calories 532.4 calories, Carbohydrate 62 g, Cholesterol 66 mg, Fat 20.8 g, Fiber 7.4 g, Protein 21.5 g, SaturatedFat 5 g, Sodium 515.6 mg, Sugar 5.6 g
SIMPLE GROUND VENISON TACO MEAT
Toss that season packet aside and try this simple recipe instead. Not only does it utilize pantry staples but you also know exactly what is in it. Adding acid to the venison minimizes any gamey flavor it might have had. Serve in taco shells with your favorite toppings.
Provided by Soup Loving Nicole
Categories Venison Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes. Add venison and cook until crumbly, about 8 minutes.
- Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
- Deglaze the pan with lime juice and apple cider vinegar. Add water and turn heat down to medium. Simmer mixture for 8 minutes or until desired texture is reached.
Nutrition Facts : Calories 114.9 calories, Carbohydrate 3.9 g, Cholesterol 52.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 15 g, SaturatedFat 1 g, Sodium 442.9 mg, Sugar 0.8 g
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