If you live in rural Iowa, venison is part of the local diet. Before you make and try this one, think about it this way: Eating wild game is about living off the land. It’s completely natural. Keep an open mind. It’s how human species survived before the appearance of grocery stores, or cattle confinements or slaughterhouses. Venison Pie might taste a little stronger than beef but it’s leaner and organic.
- 1 tsp salt,
- 1⁄2 tsp black pepper,
- 2 pounds venison stew meat, cut into 1-inch cubes,
- 1⁄4 cup flour,
- 3 tbsp butter,
- 1 medium onion, diced,
- 2–3 carrots, diced,
- 3 garlic cloves, chopped or crushed with press
- 1 cup red wine,
- 1 cup peas (canned or frozen),
- 1⁄2 cup beef broth (or chicken or vegetable broth),
- 2 bay leaves (optional).
- Make the Basic Pie Dough for a double-crust pie.
- Prepare the Filling: Season venison with salt and pepper, then coat with flour. Melt butter in a large skillet over medium heat, then stir in the venison and brown on all sides. Cook for around 5 minutes, then mix in the onion, carrots, and garlic. Stir and cook until softened. Add the wine, peas, broth, and bay leaves. Cover and simmer for around 20 minutes. Pour this mixture into the pie shell. Cover with top crust. Trim, seal, and crimp the edges.
- Bake at 400 degrees for around 25 minutes, until the top browns and the filling bubbles.