Despite high winds and an obvious lack of deer activity where I hunted opening weekend, I finally saw a deer (saw one deer, shot one deer) last Friday afternoon.
To that end, there’s venison in the freezer for many meals to come. We enjoyed pan-fried tenderloin Wednesday evening … which could be considered a meal fit for kings, ranking right up there with morel mushrooms and wild turkey bosoms. My son, who killed a deer earlier in the week, has already smoked racks of ribs and a couple roasts. The venison sausage will be out of the smokehouse in a few days and ready for snacks and lunches.
Here’s a recipe for an alternative to stew as a way of using some of that stew meat or less desirable cuts that can be cubed up.
Pot pie recipes share a lot of common ingredients, but this particular version comes from the Missouri Department of Conservation.
Venison Pot Pie
Make a hearty venison pot pie with vegetables, potatoes and a biscuit topping.
• 1 pound venison, cut into 1/2-inch cubes
• 2 tablespoons cooking oil
• 2 cups beef broth
• 1 teaspoon thyme, crushed
• 1/4 teaspoon pepper
• 1 10-ounce package frozen peas and carrots
• 2 medium potatoes, peeled and cubed o 1/2 cup beef broth
• 1/3 cup flour o 3/4 cup flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon sugar
• 3 tablespoons butter
• 1/3 cup milk
Remove all fat from meat. Brown meat in hot oil in a large saucepan. Stir in the 2 cups broth, thyme and pepper. Bring to a boil, then reduce heat, cover and simmer for 45 minutes. Add vegetables and simmer until meat is tender (15-30 minutes). Mix the 1/2 cup broth and 1/3 cup flour.
Add to meat mixture and cook until thickened. Pour into a 2-quart casserole dish. Prepare the biscuit topping by stirring together the 3/4 cup flour, baking powder, sugar and a dash of salt. Cut in the butter.
Make a well in the center and add the milk. Stir until just mixed, then spoon in 6 mounds atop the meat and gravy. Bake in a 450°F oven for 12 minutes.
Makes 5 servings.