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Classic Wild Game Meat Pie

08 Jan

cutco, pot pie, osso buco 021There are certain times when a savory meat pie hits the spot like nothing else. I have no doubt that Sherlock Holmes would eat a delicious meat pie.   Make it with wild game (venison, elk, nilgai, wild pork) and it can’t be beat.  The ease with which this dish is prepared makes it perfect for leftover turkey, chicken, goose, or pheasant as well.  It has become my go-to recipe when I’m looking for something rich, delicious, and healthy that can be made with any leftover meat (or cooked-all-day game), veggies and a yummy crust.

This picture does not include potatoes or pie crust. Oops! The bowl of small, red orbs is actually pearl onions. Use ’em or don’t as you like.

1 1/2 lbs. Cooked-all-day wild game (venison, elk, nilgai, wild pork or leftover turkey, goose, pheasant, or chicken) cubed

4 tbsp. butter
Splash of olive oil

8 oz. crimini mushrooms (or more…. or none) sliced

Tommy’s salt & pepper mix

2 carrots, sliced

2 stalks celery, finely chopped

2 small red potatoes, cubed

1/2 cup canned or frozen peas

32 oz. box of beef, chicken. or veggie stock or homemade stock

6 oz. Guinness beer (Drink the rest!)

3 tbsp. cornstarch

Kosher salt, fresh-ground pepper

1-2 tbs. worcestershire sauce

2 cups any awesome cheddar, grated

one prepared pie crust (or one  homemade crust)

In heavy cast iron skillet, saute mushrooms in butter & olive oil. Season with Tommy’s salt & pepper mix.

In another sauce pan, bring stock to a boil. Add carrots, celery, and fresh, peeled pearl onions (or frozen). Cook until tender. Add potatoes.  Cook for another ten minutes. Using slotted spoon, transfer veggies to skillet with mushrooms.

                                                                                    Toss in peas and shredded or cubed meat. Return  stock to heat, reserving 1/2 cup. Add the 1/2 cup and cornstarch to a jar, seal and SHAKE, SHAKE, SHAKE.

Add Guinness and stock-cornstarch mixture to remaining beef stock. Boil on medium heat until thickened. Pour all into cast iron skillet and heat through. Season with kosher salt and fresh-ground pepper.

 

 

Stir in grated, awesome cheese.

 

For days when I don’t feel like making crust from scratch, I lay a ready-made crust over the top of the ingredients.  Cut slits to let steam escape, roll the edges for a popular rustic appeal, and paint top with an egg wash.

 

cutco, pot pie, osso buco 018Bake for 35 minutes at 350 degrees until crust is golden.  Easy Peasy!  Once again, you have maintained your title of  “Hunting Queen/King of the Universe”.

 
5 Comments

Posted by on January 8, 2015 in Game Birds, Nilgai, Recipes, Venison

 

Tags: , , , , , , ,

5 responses to “Classic Wild Game Meat Pie

  1. Amber

    January 8, 2015 at 9:30 pm

    I love savory pies. I’ve had luck making pot pies with leftover thickened soup as well. Duck and wild rice was my favorite. Definitely cold weather/depths of Winter food!

     
    • thedeerslayerswife

      January 8, 2015 at 9:49 pm

      Yum! Wild rice sounds fabulous.

       
    • David

      January 9, 2015 at 11:35 pm

      Oh “Heck Yes!!” on the wild rice!!

       
  2. Andy

    January 9, 2015 at 2:15 pm

    I’m going on record to state that I believe this is the only nilgai pot pie recipe in existence. And thus the best one ever!

    I will let you know how this works with squirrels!

     
    • thedeerslayerswife

      January 9, 2015 at 4:28 pm

      Four and twenty squirrels baked in a pie…. Isn’t that how it goes? 😉

       

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