Name: Venison and Potato Pie
Yield: 4
Ingredients: Pie; Pie crusts (top and bottom); 1 cup grated peeled potatoes; 1/4 cup of chopped celery; 1/2 cup of grated carrots; 1/4 cup chopped leeks; 2 teaspoons Worcestershire sauce; 1 teaspoon A-1 steak sauce; 1 teaspoon dried Italian seasoning; 1/4 teaspoon ground black pepper; Salt to taste; 1 pound uncooked ground venison; *Pie is hearty and sorta dry, HAS to have a sauce; Mushroom Sauce; 2 tablespoons butter or margarine; 1/4 cup sliced leeks; 2 cups mushrooms (wild or button); 2 tablespoons flour; 1 cup 1/2 & 1/2 cream; Salt and peper to taste

Instructions

For Pie
Put bottom crust in 9-inch deep dish pie plate. Mix all other ingredients and place in pie crust. Put top crust on and seal edges. Cut vents in top crust. Bake at 375 for 15 minutes. Reduce heat to 350 and bake for 60 minutes.
*Pie is hearty and sorta dry, HAS to have a sauce
For Sauce
Melt butter, saute leeks and mushrooms until tender. Sprinkle with flour and cook for about 1 minute. Add cream and seasonings. Cook until sauce has thicken. Stir constantly.
Serve over each pie slice.

Cooking tips

Read through all instructions before starting
Prep all ingredients before cooking
Adjust seasonings to taste
Let rest for best results

Storage

Store leftovers in the refrigerator
Best consumed within 2–3 days
Can be frozen for up to 3 months
Reheat gently before serving

Venison and Potato Pie

Instructions

Cooking tips

Storage

Talk to MoM about this recipe