Venison Pot Pie Recipe
This is a kick ass recipe for Venison Pot Pie which will knockout anyone who eats it. Excuse my French please. A great Side Dish recipe is one like this. The marriage of the incredible flavors of Venison with other ingredients is the secret to this Venison Pot Pie recipe. I shall look forward to your comments on this recipe.
Ingredients
1 pound ground venison
1 medium onion, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 potato, peeled, diced
1 (4 ounce) can sliced mushrooms, drained
1 (10 ounce) package frozen mixed vegetables, thawed, drained
1 (2-crust) pie pastry
1 (10 ounce) can cream of mushroom soup
Directions
Brown the ground venison with the onion, garlic, salt and pepper in a skillet, stirring until venison is crumbly; drain.
Cook the potato for 5 minutes in boiling water; drain.
Layer the potato, venison mixture, mushrooms and vegetables in a pastry-lined pie plate.
Spread the cream of mushroom soup evenly over the vegetables to within 2 inches of edge of plate.
Top with the remaining pastry, sealing edge and cutting vents.
Preheat the oven to 425 degrees.
Cover the edges of the pastry with strips of foil.
Bake for 15 minutes.
Reduce oven heat to 375 degrees.
Bake for 45 minutes or until golden brown and bubbling through the vents, removing the foil strips for the last 10 minutes of baking.
Let stand for 5 minutes before serving.
Cook the potato for 5 minutes in boiling water; drain.
Layer the potato, venison mixture, mushrooms and vegetables in a pastry-lined pie plate.
Spread the cream of mushroom soup evenly over the vegetables to within 2 inches of edge of plate.
Top with the remaining pastry, sealing edge and cutting vents.
Preheat the oven to 425 degrees.
Cover the edges of the pastry with strips of foil.
Bake for 15 minutes.
Reduce oven heat to 375 degrees.
Bake for 45 minutes or until golden brown and bubbling through the vents, removing the foil strips for the last 10 minutes of baking.
Let stand for 5 minutes before serving.
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