No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (127g) Recipe makes 8 servings |
||
| Calories 290 | ||
| Calories from Fat 146 | (50%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.3g | 25% | |
| Saturated Fat 4.2g | 20% | |
| Monounsaturated Fat 7.0g | ||
| Polyunsaturated Fat 4.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 23mg | 7% | |
| Sodium 275mg | 11% | |
| Potassium 219mg | 6% | |
| Total Carbohydrate 26.0g | 8% | |
| Dietary Fiber 1.8g | 7% | |
| Sugars 2.2g | ||
| Protein 9.7g | 19% | |
Venison or Beef Pie
By: Mysterygirl
Oct 10, 2006
Another recipe with it's origins in the middle ages.
SERVES 8 , 1 pie
Ingredients
- 1/2 lb venison or chuck roast, cubed
- ground cloves
- 1/2 lb carrot, chopped
- 1 large onion, chopped
- bay leaf
- pepper
- beef stock
- breadcrumbs or flour or cornstarch
- 1 double crust pie crust
Directions
1
Cook meat, onions, carrots and spices in broth.2
If the mixture is a bit thin, use the thickening agent of your choice.3
Put into pie, cover and bake for 40-45 minutes.4
Note:.5
4 lbs meat.6
5 lbs carrots.7
5 large onions.8
Makes 8 pies although you could use more meat.
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Browse similar recipes by category
- Course > Lunch/Snacks
- Course > Main Dish > Savory Pies
- Main Ingredient > Vegetables
- Main Ingredient > Meat > Wild game > Deer
- Main Ingredient > Meat > Beef
- Cuisine > North American > United States
- Preparation > Time to Make > < 4 hours
Featured Reviews for This Recipe
From: Baby Kato
On Dec 28, 2006
We enjoyed this pie so much....I used a venison roast, it turned out beautifully. The meat was mild, moist and tender, the sauce was rich, thick and flavourful. I used a little flour to thicken the gravy. I love the combination of bay leaves and cloves in this dish. Thanks so much for sharing this quick and easy to make recipe Mysterygirl.
From: Mimi Bobeck
On Oct 16, 2006
This was simple to follow. I made this using deer meat (venison). Although it came out very strong gamy taste that was my selection of the meat. If you do not care for that taste I would reccommend using beef for a much more mild flavor. Was a tiny bit watery so make sure it is pretty thick before you put into the pie crust. I over compensated think a lot more moisture would evaporate in the oven. This is just one of those recipes you have to tinker with because every oven is different and its probably hard to pin-point exactly a standard cooking time for all. But I highly recommend you try this. **** Reviewed for ZAARTAG ****
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