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
- Preheat oven to 400*.
- Saute onion in olive oil, preferably in cast iron pan.
- 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.
- Meanwhile, brown meat in another pan. Drain oil/fat.
- Add meat to pan with veggies and stock. Mix well. Turn down heat to low.
- 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.
- Prepare pie dish by putting one pie crust into bottom of dish and pressing up the sides.
- Using a slated spoon, spoon the meat mixture into the pie dish. Don't be afraid to make it a little heaping.
- Cover mixture with second pie/pastry crust and press excess over sides of pie dish.
- Use a knife or fork to poke holes in top crust to vent while baking.
- 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.
- When crust looks done, remove from oven and let cool for about 5 minutes.
- Serve with gravy or mustard. Enjoy!