My Dad's Fall Venison Pie Recipe:

  • 1 lb ground venison or beef
  • olive oil
  • 1 large sweet onion
  • two cups chopped carrots
  • two cups cubed potatoes
  • chicken stock
  • two pie/pastry crusts (store bought or homemade)
  • Three tablespoons cumin

  1. Preheat oven to 400*.
  2. Saute onion in olive oil, preferably in cast iron pan.
  3. Once tender, add in carrots, potatoes, and one to 1.5 cups stock. Cover and bring to a simmer. Simmer until potatoes and carrots are tender.
  4. Meanwhile, brown meat in another pan. Drain oil/fat.
  5. Add meat to pan with veggies and stock. Mix well. Turn down heat to low.
  6. Add in cumin. The amount isn't exact, but I use about three tablespoons, sometimes more. Mix well and allow everything to remain over the low heat while the flavors marry.
  7. Prepare pie dish by putting one pie crust into bottom of dish and pressing up the sides.
  8. Using a slated spoon, spoon the meat mixture into the pie dish. Don't be afraid to make it a little heaping.
  9. Cover mixture with second pie/pastry crust and press excess over sides of pie dish.
  10. Use a knife or fork to poke holes in top crust to vent while baking.
  11. Cover with foil and bake for 15 minutes. Uncover, and cook for another 5-10 - pay attention to crust. It'll begin to brown when ready.
  12. When crust looks done, remove from oven and let cool for about 5 minutes.
  13. Serve with gravy or mustard. Enjoy!