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Baked Venison Meat Pie

15

50

Hickory

This ain't like any pot pie you've eaten before. Brimming with morsels of savory venison and topped with a buttery, flaky crust, you'll be requesting meat pies more often.

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  • 18 Ounce ground venison

  • 5 Clove garlic, chopped

  • 3 Tablespoon Oregano, chopped

  • 3 Tablespoon parsley, chopped

  • 3 Tablespoon onion, chopped

  • 3 Tablespoon Salt

  • 4 Tablespoon coarse ground black pepper, divided

  • 1 store bought or homemade pie dough

  • 1 Eggs

  • 1

    When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

    : 450 ˚F

  • 2

    Combine all ingredients except for pie dough and egg in a cast iron skillet. Grill until the venison is dark brown.

    : 450 ˚F

    • 18 Ounce ground venison

    • 5 Clove garlic, chopped

    • 3 Tablespoon Oregano, chopped

    • 3 Tablespoon parsley, chopped

    • 3 Tablespoon onion, chopped

    • 3 Tablespoon Salt

    • 4 Tablespoon coarse ground black pepper, divided

  • 3

    Meanwhile, in a separate cast iron skillet or pie pan, place a layer of pie dough in the bottom of the pan.

    • 1 store bought or homemade pie dough

  • 4

    Once the filling is brown, drain any grease and add to the pie crust pan. Place another layer of pie dough over the filling and crimp the edges of the crust. Beat the egg and brush over the top of the pie dough.

    • 1 Eggs

  • 5

    Place pie in grill for 25 to 35 minutes or until crust is done.

    : 450 ˚F

  • 6

    Let pie rest for 15 minutes before serving. Slice and serve. Enjoy!

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