RSS

Tag Archives: turkey pot pie

Turkeys!

 

When we purchased our hunting property a year ago, we hoped that there would be enough game to meet our needs.  That translates to “fill our freezers”.  The place had been over-hunted for sure.  But it was a decent size for us, was easy to get around on, and was covered with ancient oak trees with enough mesquite to flavor all our smoked meat.  It was a beautiful piece of land and it was ours.

This past spring, we heard some turkeys off in the distance one evening.  We weren’t even certain they were on our property.  Sure enough, while walking around the next morning, we spooked one right in front of our little casita.  Immediately, we discovered that she had been sitting on a nest of eleven eggs!

Apparently, we were gonna have our very own flock of turkeys!  Images of Thanksgiving turkey and dressing, turkey pot pie, trash can turkey, and  turkey stock to make turkey soup (I use my pheasant soup recipe.) filled my head.  I was ready to make room in the freezer for some turkey.

Several months passed before we had another chance to get to the ranch.  Fast forward to September and October. We had feared that the eggs might have fallen prey to a pair of foxes that resided nearby. It was time to start getting ready for hunting season.  We headed up ready to get to work.  While driving around the property,  I spotted a flock meandering around in the shade of the oak trees.  It appeared that most if not all of the eggs had hatched.  I was so excited.

It’s kinda funny.  I don’t really have any helpful hints or recipes for this post.   I just wanted to share something that brought me so much joy and made me so happy.  Not too many years ago, I wouldn’t have been caught dead driving around a ranch in a pickup truck.  Or spent days cleaning mouse poop out of a very rustic hunting cabin.  I was content to send my husband off hunting while I shopped and, well, didn’t go hunting.  I’m not really sure what changed. Now, I can’t think of any place I’d rather be than on that ranch, listening for turkeys.

I have much to be thankful for.

 

 

 

Tags: , , ,

Classic Wild Game Meat Pie

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: , , , , , , ,

 
AnxiousHunter

"Faith is the bird that feels the light when the dawn is still dark." {Anxious Hunter Blog}

qui est in libris

a very particular book blog

My Favourite Pastime

Food, Travel and Eating Out

Carnivore Confidential

Tips, tricks information and insights about MEAT, FISH and POULTRY

My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

Grilling Fanatic

Grilling Makes Me Happy

Hunt/Fish/Play

A blog by avid beginners.

Doing manly things (mostly)

Fatherhood, Food, and Fun

feedsfromveronica

for the love of family, friends, food & travel.

Patrons of the Pit

Two Men, Two Pits and a Blog

Girly Camping®

It's Not Just For Boys...

The Books of Lost Knowledge

an ongoing work of fantasy

Texana's Kitchen

Yummy food. Pithy commentary. Pretty pictures.

Always 1895

~And it is always eighteen ninety-five~