VENISON & VEGETABLE (HUNTER'S) PIE
This is a mix between the Hunter's Pie and Cottage Pie recipes found in "Irish Pub Cooking" by Larry Doyle. I've never had either before, so I can't comment on how close it is to your usual Cottage Pie. All I know is that this was a good one-pot meal for venison lovers like us!
Provided by Meghan at Food.com
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat to oven 375 degrees F.
- Get two pans going: a large skillet for the meat and a medium saucepan for the potatoes. Heat 1 tablespoon oil in the skillet and brown meat. While the meat is cooking, cover the peeled and diced potatoes with cold water and boil.
- After about five minutes, remove meat from pan, leaving any remaining oil in the skillet.
- Add 1 tablespoon oil and cook garlic, carrots, celery, onion and green pepper until slightly brown. Stir in flour and tomato paste. (This mixture will coat the veggies.) Cook the veggies for another minute, stirring constantly. Pour in the broth, chili flakes and boil, stirring constantly.
- Add the venison back into the skillet and season with salt and pepper. Stir in the mushrooms and cook for another 5 minutes, stirring often. The mixture will be thick!
- Put the meat mixture into a pie plate.
- Drain the potatoes and return to the stove, heating over low heat to dry potatoes a bit. (This will only take a minute.) Mash the potatoes with the half-and-half and garlic powder. Spoon the potatoes over the meat mixture and bake in the preheated oven for 25 minutes or until potatoes are lightly brown and veggies are as soft as you'd like.
Nutrition Facts : Calories 456.4, Fat 17.9, SaturatedFat 5.5, Cholesterol 113.9, Sodium 401.2, Carbohydrate 37.9, Fiber 5.6, Sugar 5.4, Protein 36.8
DEEP-DISH HUNTER'S PIE
"My husband, an avid hunter, loves the garlic mashed potato topping on this dish," writes Christina Rulien from Marysville, Washington.
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Cook potatoes in boiling water until tender; drain and mash. Add the garlic, milk, butter, rosemary, salt and pepper; set aside. , In a large skillet, saute mushrooms, carrots, onion and green pepper in butter until tender. Add the venison, broth, thyme and nutmeg. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until meat and vegetables are tender., Combine the flour and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a greased 2-qt. baking dish. Spread mashed potatoes over the top. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Sprinkle with parsley.
Nutrition Facts : Calories 248 calories, Fat 8g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 513mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 20g protein.
VENISON VEGETABLE SOUP
My husband is an avid hunter...this soup is the most requested every time he goes on a hunting trip. One bowl is never enough!! Very satisfying.
Provided by JAIMEE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 2h
Yield 8
Number Of Ingredients 13
Steps:
- Heat oil in a stock pot or Dutch oven over medium high heat. Brown the venison in the hot oil. Add onion, cover pot and simmer over medium heat for 10 minutes, or until onions are translucent.
- Stir the mixed vegetables, tomatoes and potatoes. Combine the water, sugar and bouillon, stir into the soup. Season with salt, pepper, garlic powder and hot pepper sauce. Cover and simmer for at least one hour, or until the meat is tender.
Nutrition Facts : Calories 195.2 calories, Carbohydrate 25.4 g, Cholesterol 42.9 mg, Fat 3.4 g, Fiber 4.4 g, Protein 15.6 g, SaturatedFat 0.9 g, Sodium 608.4 mg, Sugar 5.6 g
VENISON PIE
Make and share this Venison Pie recipe from Food.com.
Provided by queenbeatrice
Categories Savory Pies
Time 2h30m
Yield 4 portions, 4-5 serving(s)
Number Of Ingredients 18
Steps:
- Coat the venison chunks with the flour and salt and pepper.
- Heat 2 tbsp oil in ovenproof casserole and brown the meat in batches until evenly browned, about 2 minutes each side.
- Transfer to a bowl.
- Add the leeks, onions and carrots to the casserole with a little more oil and stir over medium heat for 4 to 5 minutes, until colored.
- Add the mushrooms and rosemary and cook for about a minute. Pour in the wine, scraping the bottom of the pan with a wooden spoon to deglaze. Bubble until reduced right down.
- Pour in the stock and bring to a simmer.
- Return the venison, with any juices released, to the pan. Partially cover with a lid and gently braise for 40 to 50 minutes, until venison is tender., giving the mixture a stie every once in a while.
- About 15 minutes before venison will be ready, slice the new potatoes into 1/2 inch thick circles. Season and cook in a little olive oil in a wide non-stick skillet until golden brown on both sides. Add to the casserole to finish cooking.
- Once the potatoes and venison are tender, remove the pan from heat and let cool slightly.
- For the topping, peel the potatoes and cut into 2 inch chunks.
- Cook in a pan of salted water for 15 minutes or until tender.Drain and mash with potato ricer back into the pan.
- While still hot, add the butter, cheese and seasonings. Mix well to combine. Cool slightly, then mix in the egg yolks.
- Heat the oven to 425 degrees F.
- Tip the venison mixture into large pie dish or shallow cast iron pan and top with the mash. Rough up the surface with a fork.
- Bake for 20 minutes, until top is golden and the filling is bubbling around the sides.
- Grind over some pepper and serve.
Nutrition Facts : Calories 754.2, Fat 25.9, SaturatedFat 7.2, Cholesterol 252.2, Sodium 460.5, Carbohydrate 71.6, Fiber 9.3, Sugar 15.4, Protein 51.5
HUNTER'S VENISON CASSEROLE
This delicious, one-dish meal was designed to be most flavorful when made with ground venison, but it's also fabulous when made with other big game or even ground beef.
Provided by stef k
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread mashed potatoes evenly in a 2-quart casserole dish; set aside. Brown the venison in a large skillet over medium-high heat until crumbly and no longer pink, set aside.
- Heat the canola oil in the skillet, then stir in the red onion, garlic, celery, and red bell pepper. Cook until the onion has softened, about 3 minutes. Stir in cooked venison, and season with Worcestershire, salt, and pepper. Spoon mixture onto potatoes in the casserole dish.
- Stir together eggs and cottage cheese in a small bowl; spread evenly over meat mixture. Top with tomato slices, and sprinkle with cheese.
- Bake, uncovered, in preheated oven until set, about 20 minutes.
Nutrition Facts : Calories 546.6 calories, Carbohydrate 28.3 g, Cholesterol 240.7 mg, Fat 26.5 g, Fiber 3.5 g, Protein 47.3 g, SaturatedFat 12.6 g, Sodium 1206.4 mg, Sugar 6.4 g
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