After a co-worker at my husband’s office gave him a half dozen packages of ground venison, I had to figure out a way to prepare the meat that would appeal not only to my husband and I, but our two finicky children. I had heard that mixing ground beef or pork with venison disguised the “wild” flavor (whatever that is) so I decided to revamp an old family recipe by slyly making a few substitutions during the preparation. The recipe calls for one pound of ground beef and one pound of ground pork, so I simply swapped venison for the beef and – voila! I came up with a dinner hit!
This recipe is called “Christmas Meat Pie” but it’s welcome at our table any time, particularly during the chilly fall and winter months. Served with a lettuce salad or string beans, it’s a delicious, well-balanced meal (and it reheats well for leftovers later!)
Christmas Meat Pie
1 pound ground pork
1 pound ground venison
3 cups water
1 large onion, chopped
1 medium carrot, sliced thin
2 tablespoons beef gravy mix
2 teaspoons dried thyme
2 teaspoons ground mustard
3 garlic cloves, minced (or sub 1-2 teaspoons powdered garlic)
1 teaspoon rubbed sage
1 teaspoon pepper
½ teaspoon salt
3 cups hot mashed potatoes (prepared without butter or milk)
2 prepared pie crusts (such as the Pilsbury pie crusts in the red box)
In a large skillet, cook pork and venison over medium heat until the meat is no longer pink. Drain. Add water, onions, carrots, gravy mix, thyme, mustard, garlic, sage, pepper, and salt. Bring to a boil, then reduce heat and simmer, uncovered, for 1/2 hour or until vegetables are tender stirring occasionally. Drain. Stir in potatoes.
Line a 9-inch deep dish pie plate with 1 pastry. Add meat mixture. Place second pastry on top of pie, folding and pressing edge so it is even with top of pie plate. Press edges of pie crust all the way around with fork to seal closed. Brush pastry with milk. Bake at 400 degrees for 15 minute, then reduce heat to 350 degrees and bake 35-40 minutes longer or until golden brown. Yields 6-8 servings.