Canned Venison Recipe- Homemade Pot Pie скачать в хорошем качестве

Canned Venison Recipe- Homemade Pot Pie

There's nothing better than a home cooked meal… EXCEPT a home cooked meal that starts with wild game that you harvested. This week I’m showing you one of my boys’ favorite meals, Venison Pot Pie! I’m going to be showing you how I make this dish from start to finish but the best part about it is that I am using canned venison that I canned in the fall. For this recipe, we’re using elk meat, but deer or even wild turkey would work great as well. Learning to cook with wild game can be dauting if you’re unfamiliar with it. It’s a very lean meat which, if overcooked, can be dry and tough. But canned meat is nothing like that. When we can deer meat, elk, or other wild game, we throw in all the tougher pieces of meat. The sinewy ones that you would normally grind up for burger. And that tough sinewy meat goes through this incredible change during the canning process. All that sinewy stuff turns into a rich gravy and the meat is so tender. Using that canned elk for this recipe brings a rich gravy aspect to the pot pie that makes it just mouthwatering. This is the pie crust I use. I use 1 ½ recipe for my 9x13 pot pie https://www.thepioneerwoman.com/food-... VENISON POT PIE 2 pie crusts (top and bottom) 2 Cups chopped potatoes diced 2 cups chopped carrots diced 2 cups celery chopped 2 cups green peas 1 Quart canned meat (do not drain) 1 large can cream of mushroom soup 1-3 cups chicken broth Salt and Pepper 1. Make your pie crust. Put the first one in a greased 9x13 dish. Set the other aside. 2. Chop all veggies and boil till just tender. 3. Drain water off veggies 4. Add all veggies, canned meat, and cream of mushroom soup to large bowl 5. Add enough chicken broth till you get a nice wet mix 6. Mix well and add salt and pepper 7. Pour into 9x13 dish 8. Top with your 2nd pie crust 9. Put on a baking sheet with sides (put tinfoil down on bottom of baking sheet for easy clean up) 10. Bake at 350 degrees for 45 minutes