venison pie
(1 rating)
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 rating)
yield
6 - 8
prep time
45 Min
cook time
45 Min
method
Bake
Ingredients For venison pie
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1 1/2 to 2 lbvenison
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4 Tbspall purpose flour
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salt and pepper
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4 Tbspcrisco shortening or bacon grease
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1 lgchopped onion
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1/2 cfinely chopped carrot or sweet potato
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3/4 cwine or broth
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1 craisins
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1/2 tspground cloves
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1 tsprubbed sage
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pastry for a 2-crust pie
How To Make venison pie
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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.
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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.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Venison Pie:
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