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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Because my husband hunts, I'm always trying new ways to use venison, writes Jan Stahl of Flin Flon, Manitoba. When I incorporated it into my meat pie recipe - a traditional Fresh-Canadian dish - it was a smash hit! We make dozens of these pies as Christmas gifts. Ingredients:
1 pound ground pork |
1 pound ground venison |
3 cups water |
2 medium onions, chopped |
1 medium carrot, chopped |
2 tablespoons beef gravy mix |
2 teaspoons dried thyme |
2 teaspoons ground mustard |
3 garlic cloves, minced |
1 teaspoon rubbed sage |
1 teaspoon pepper |
1/2 teaspoon salt |
3 cups hot mashed potatoes (prepared without added butter or milk) |
pastry for double-crust pie (9 inches) |
milk |
Directions:
1. In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain. Stir in potatoes.
2. Line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges.
3. Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes longer or until golden brown. Yield: 6-8 servings.
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