Venison meat pie recipe

Stir in water onions carrot gravy mix thyme mustard garlic sage pepper and salt. Pierce the top with a knife to allow steam to escape then brush with.

Trim fat off the venison but keep all silver skin intact.

Venison meat pie recipe. Preheat the oven to 450F. To make the pies roll the dough into a rough log and slice off 13 of it. Now cut each chunk into thirds so you have 3 small pieces and 3 large pieces.

Ingredients ½ lb venison burger 1 envelop onion soup mix 1 cup frozen peas 1 cup diced carrots 1 cup chopped celery 2 medium diced potatoes ½ tsp salt ½ tsp pepper 1 tsp garlic powder 1. 2 cups ground cooked venison 3 cups chopped tart apples 1 cup chopped suet can substitute pork back fat. SOFT PIE CRUST Mix all pie crust ingredients until smooth.

Pour over the venison and bake in the oven at 180 degrees for about 20 minutes until cooked through and golden brown. Preheat oven to 350 degrees. Trim fat off the venison but keep all silver skin intact.

Cut the roast into ¾-inch cubes and lightly season with salt. In an enameled Dutch oven heat a thin layer of oil over medium heat. Heat the oil in a casserole over a medium heat and fry the vegetables garlic and herbs until golden then scoop out onto a plate.

Toss the game meat in the seasoned flour and brown in batches until really golden then scoop out onto a plate. Directions In a large skillet cook pork and venison over medium heat until no longer pink. Stir in water onions carrot gravy mix thyme mustard garlic sage pepper and salt.

Bring to a boil. Line 5 x 300ml capacity pie dishes with pastry. Spoon filling into the dishes and then cover with a pastry lid pressing to seal.

Pierce the top with a knife to allow steam to escape then brush with. Heat the oil in a heavy based pot and brown the venison meat and the lamb knucles. Add the water onion carrots celery bayleaves and coriander to the pot.

Season with salt and pepper and simmer for 2 to 3 hours until the meat is complete cooked.