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Print this Recipe    Venison Pie

Venison Pie
enough meat for 2 pies - double the crust recipe for 2 12" pies.

3 lbs. Venison, trimmed and cut into bite-sized pieces

3/4 bottle red wine or enough to cover meat in marinating dish
4 T. honey, melted
1 bunch fresh tarragon, plus extra while sauteeing
3 garlic cloves, or to taste, plus extra while sauteeing
1 bunch fresh parsley, or equivalent dried
1 bunch fresh marjoram, or equivalent dried
pepper, to taste
Salt, to taste
1/4 cup Olive Oil

3 cups flour
1 t. salt
1 cup shortening
water, as needed, should be ice cold
1 egg, beaten (to brush crust)

2 onions, sliced, can also substitute leeks in similar qty.
6 large mushrooms, sliced
2-3 T. butter
4 medium potatoes, grated
6 large carrots, grated

Marinate venison in marinade ingredients. Meat should be marinated
for a day or so in the fridge.

Pie Crust: 3 C. flour, 1 tsp salt, 1 'generous' cup shortening and
"ice cold water as needed". Mix flour and salt, cut in shortening,
add water "until sticks together", stir in water with fork. Chill
the dough and rolling pin.

Saute meat w/onions and reserve juice from marinade. Add mushrooms,
saute using butter. Add some marinade to saute. Add some more garlic
and tarragon to saute pan.

While meat is sauteeing , grate potatoes and carrots.

Leaving saute juice in pan, slice venison thinly and mix meat/onions/etc
with grated vegetables.

Make gravy with flour and juices in pan.

Roll out crust to about 1/4" thickness, place in 12" pan, fill with
ingredients, add gravy and top crust.

Brush the crust with whipped egg and bake until done.

If there is leftover venison or dough, make meat pasties from them.
These freeze well too!

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