Hunter's Venison pie
Recipe: #12263
March 16, 2014
Categories: Casseroles, Game, Native American, Birthday, Potluck, Sunday Dinner, Thanksgiving, Oven Bake, Gluten-Free, High Protein, No Eggs, Venison, more
"I make this from beginning to end in a large 15 inch cast iron skillet that I transfer from the stove-top to the oven. If your skillet is not big enough to do this, you can layer the cooked meat mixture, veggie mixture and potato and cheese topping in a greased 3 quart casserole dish. For gluten free make sure you are using GF vegetable broth and granules."
Original is 9 servings
Ingredients
Nutritional
- Serving Size: 1 (520.8 g)
- Calories 407.9
- Total Fat - 13.9 g
- Saturated Fat - 5.1 g
- Cholesterol - 73.6 mg
- Sodium - 723.9 mg
- Total Carbohydrate - 42.6 g
- Dietary Fiber - 7.4 g
- Sugars - 6.3 g
- Protein - 29.3 g
- Calcium - 151.9 mg
- Iron - 3.5 mg
- Vitamin C - 30.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place the potatoes and bay leaf in a large pot and cover with vegetable broth.
Step 2
Bring to a boil, reduce heat and simmer until potatoes are cooked, about 15 minutes.
Step 3
Drain, remove bay leaf and mash the potatoes with the cheese; set aside.
Step 4
Meanwhile, bring the bacon drippings to medium-high heat in a large cast iron skillet. (I use a 15” skillet)
Step 5
Add the bell pepper, onion or leek, garlic, venison and pork.
Step 6
Add the vegetable soup granules, oregano, thyme, hot pepper flakes and water.
Step 7
Simmer for about 20 minutes, until there is just enough moisture in pan so meat mixture will not stick to skillet, taste and add salt and pepper if needed.
Step 8
Mix together the peas, carrots and corn and pour over the meat mixture.
Step 9
Spread the potato and cheese mixture over the veggies and sprinkle with paprika.
Step 10
Cover with foil and place in a pre-heated 350 degree Fahrenheit oven.
Step 11
Cook for 30 minutes, remove foil and cook for another 15 minutes.
Step 12
Remove from oven and serve.
Tips
No special items needed.
1 Reviews
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