Most recently we made the dish with venison and its seriously to-die-for. Taste Of The Wild When I see several packages of different meats in my freezer, one recipe always comes to mind: a traditional English meat pie. Bring to a boil, reduce heat and simmer for 20 minutes, stirring often.4. A collection of over 100+ wild game recipes. Add the creamed corn over top of the meat. Simmer until potatoes are soft, then drain. Season with the tarragon, parsley and salt. I figured that it might bring us some luck for filling the freezer this year. 1 . Roll 2/3 of the dough out into a thin sheet (about 1/8-1/4 inch thick) and carefully line an 8- or 9-inch springform pan, leaving about a 1-inch overhang. Cool at least 2 hours and carefully release the pan. Required fields are marked *. © 2020 Add the top crust, trim the overhang off, and crimp the edges to seal it tightly. Get the American Hunter Insider newsletter for at-a-glance access to industry news, gear, gun reviews, videos and more—delivered directly to your Inbox. It can be served hot or cold, but it’s traditionally served at room temperature. Sprinkle the shredded cheese evenly over top of the corn, then cover with the mashed potatoes.7. Notes from the Chef: You can cook the filling first if you like, but the lean wild game meat can dry out. May 28, 2020. In a small bowl, stir the remaining corn into the purée and set aside. Put the meat back into the pot and add enough broth to cover the meat about ¾ of the way. You can get creative about the ingredients here based on what you have available. Heat a large skillet over medium heat and add the olive oil. Place half of the meat in the pot and brown on both sides, about 2 to 4 minutes per side. 1¼ pounds venison stew meat/steaks (diced), 3 grouse breasts (1 pound, deboned, diced), 1 teaspoon each dried thyme, parsley, sage, oregano. Repeat with the remainder of the oil and meat.3. I used a deep dish pan. Ingredients • 2-2 ½ lbs. Absolutely amazing! Your email address will not be published. I was actually looking for a recipe for a fresh venison heart, but the heart wasn't big enough for the family and…. In the meantime, make the mashed potatoes. Trim and cut backstrap into 1- to 2-inch pieces. Thanks for the recipe! Brush egg wash all over exposed crust. Set aside.2. There are lots of variations of meat pies, from flaky pastry surrounding a protein filling to shepherd’s pie topped with potatoes. Required fields are marked *. Next article Elk Steak Marsala. Add the potatoes to the skillet and cook until lightly browned about 10 minutes. To assemble the pie, spread out the meat mixture on the bottom of a large 11″ X 15″ baking dish. About the Chef: Ryan is a wildlife biologist, hunting mentor, and outdoors writer from Saint Paul, Minnesota. Using a rolling pin, roll out the puff pastry to the same size as the baking dish. To make the creamed corn, cut the kernels off each corn cob. Served with sweet potatoes and red Onion we grilled on the Traeger. This was FANTASTIC!!! Heat half of the oil to medium-high in a large (12-inch) Camp Chef Dutch Oven, or other heavy bottomed pot. Combine flour and spices in a resealable bag. Andy and I were both lucky enough to draw more than our fair share of game tags and we are beyond thankful to have the opportunity. As with fruit pies, I love the idea of stuffing a crust full to the brim with delicious fillings – in this case, various wild game meats. This wild game pie recipe has it all, with a ‘comfort food’ taste and feel that will have everyone feeling like they ate too much by the time dinner is done. Cut into wedges on a plate to catch the drippings. I made this yesterday in a slow cooker. Nothing says hunting season like this Baked Venison Meat Pie. It’s really rewarding to use the seasonal bounty from the previous fall with a recipe like this. In a blender or food processor, purée half the kernels with the cream. After years of cooking big game, upland game and waterfowl, I found success in crafting recipes in the kitchen that use simple steps and everyday ingredients. When the lard and butter are fully melted, pour the mixture over the flour and roughly combine with a spoon until cool enough to knead with your hands. Add the onions, shallots and garlic to the potatoes and cook for an additional 5 minutes. by Brad Fenson - Saturday, July 6, 2019. There are lots of variations of meat pies, from flaky pastry surrounding a protein filling to shepherd’s pie topped with potatoes. Set in the refrigerator. All Rights Reserved. Peel and cube the potatoes and bring to a boil in salted water. ground venison, venison, venison meat pie, venison recipes, wild game, wild game cooking, Wild Game Recipes. So delicious! Your email address will not be published. In celebration for our opening hunting season here in Nevada, I made this delicious venison meat pie that I wanted to share. Roll out the other third of the dough for the top crust, and set aside. Shop our online store for products and gear: Print of the Year, Outdoor News History Book, Outdoor News Clothing and more! I used a deep dish pan. Directions 1. Simple step-by-step recipes including elk appetizers, venison casseroles, antelope fajitas, wild game stews, ground burgers and more. Spoon the ingredients into the pie crust until just below the top, and level it off. AMAZING! Deglaze the pot as well by scraping the browned bits off the bottom. Your email address will not be published. This is a twist on a classic steak and ale pie, swapping out the chunks of beef for mixed, diced game – this could include venison, wild boar, partridge and pheasant pieces By … Cook the venison until browned and then mix with the potatoes and onions. Celebrate the harvest from the field to the dinner plate with my inspiring Wild Game recipes. 3 cups beef broth• 1 large onion, diced• 2 cups white button or cremini mushrooms, sliced• 8 medium-large Russet or yellow potatoes• ⅓ cup butter• ¼ cup cream cheese• ¼ cup sour cream• ⅓ cup milk• 4 cobs fresh corn• ⅓ cup cream• 2 cups shredded cheese (combination of cheddar and Monterey Jack)• 1 package puff pastry, thawed• 1 egg, lightly beaten. I did not peel my potatoes – and added a little extra onion, garlic and shallots. Cut several slits into the pastry, and brush with the beaten egg. Bake at 350℉ for 60-75 minutes, or until the puff pastry is golden brown. Privacy Policy   •   Contact Us   •   Warnings   •   FAQs   •  © 2020 National Rifle Association of America, Remington Model 700 American Hunter Rifle Project, Women On Target® Instructional Shooting Clinics, Volunteer At The Great American Outdoor Show, Marion P. 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