Venison Pie

This recipe is wonderful for taking on outings. It takes a little time but is worth the effort.

2 pounds ground lean venison

4 tablespoons corn oil

3 medium onions, ground, with juice

2 tablespoons fresh parsley, finely chopped

2 tablespoons flour

1/4 teaspoon each paprika, red pepper and black pepper

salt to taste

1/2 pound ground pork (mild)

5 green onions, finely chopped

2 bell peppers, finely chopped

1 pod garlic, minced

2 tablespoons water (if needed)

pie crust (see below)

In heavy skillet cook meat in corn oil over medium heat, stirring often, until it is mealy in appearance and crumbles. Add onions, bell peppers, parsley, garlic and seasonings. Cook ten minutes more. Remove from heat and stir in flour and water; blend ingredients together. Cool and place in freezer for 30 minutes.

Remove filling from freezer and place on one side of pie crust round (or square). Fold over and crimp crust edges together with fork tine. Place on cookie sheet approximately one inch apart. Bake in 350 degree oven until lightly browned. Freezes well. Also delicious served as a hot entree with sour cream.

Pie Crust:

4 cups unsifted all-purpose flour (lightly spooned into measuring cup)

1 tablespoon sugar

1-3/4 cups Crisco

1 large egg

2 teaspoons salt

1 tablespoon white vinegar

Put flour, sugar and salt into large bowl, mix well with fork. Add shortening and mix with fork until ingredients are crumbly. Beat together (in small bowl) one half cup water, vinegar and egg.

Combine the two mixtures, stirring with fork until all ingredients are moistened. Divide dough into five portions and with hands, shape each portion in a flat round patty ready for rolling, or divide dough into 24 small rounds for meat pies. Wrap each patty in waxed paper and chill at least one half hour. When ready to roll, slightly flour both sides of dough patty, put on lightly floured board or pastry cloth. Cover rolling pin with stock net and run in a small amount of flour. To keep pastry round, roll from center to about one eighth inch thickness. Rounds should be about 4x4 inches. Press with fingers to remove air pockets and punch with fork to keep flat. Fill with meat mixture or favorite pie filling.

Copyright 1998-2014 Stephen Ricciardelli