Ingredients for Venison Or Beef Pie
- Venison
- Ground Cloves
- Carrot
- Onion
- Bay Leaf
- Pepper
- Beef Stock
- Breadcrumbs
- Double Crust Pie Crust
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How to Make Venison Or Beef Pie
- Preheat oven to 375°F (190°C).
- In a large pot or Dutch oven, brown 4 lbs of venison or beef stew meat over medium-high heat. Remove meat and set aside.
- Add 5 large chopped onions (about 2 lbs) to the pot and cook until softened, about 5 minutes. Add 5 lbs of peeled and chopped carrots (about 3 cups) and cook for another 5 minutes.
- Return the meat to the pot. Add 4 cups of beef broth (or more as needed), 1 tbsp dried thyme, 1 tsp dried rosemary, 1 tsp salt, and ½ tsp black pepper. Bring to a simmer, then reduce heat and cook for 1 hour, or until the meat is very tender.
- If the mixture is too thin, whisk together 2 tbsp of all-purpose flour with 2 tbsp of cold water to form a slurry. Stir into the stew and cook until thickened, about 2-3 minutes.
- Pour the meat mixture into 8 individual pie dishes or one large pie dish. Top with your favorite pie crust (enough for 8 pies). Crimp the edges to seal.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy this taste of medieval history!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
8g
Fat
20g
Carbs
8g
