Adam’s brother Nigel got a deer last weekend, and gave us a really nice piece of venison. Here’s what we made (this is adapted from the Better Homes & Gardens cookbook):
Venison Pot Pie
1 pound lean boneless venison
2 T. oil
2 1/2 cups beef stock
1 tsp dried thyme
1 cup frozen peas
1 cup carrots, cubed
1 cup turnips, cubed
1/3 + 3/4 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp sugar
3 Tbsp shortening or butter
1/3 cup milk
1. Cut meat into small cubes (about 1/2 in.) and brown in hot oil.
2. Add 2 c. stock, thyme, and a bit of pepper. Bring to boil, then reduce heat, cover, and simmer for 45 minutes. Add vegetables and simmer, another 15-30 minutes.
3. Stir together 1/2 c. stock and 1/3 c. flour and stir into meat/vegetable mixture. Cook and stir until thick and bubbly. Pour into a casserole dish.
4. While your stuff is simmering, make the biscuits. Stir together 3/4 c. flour, baking powder, sugar, and a good pinch of salt. Cut in shortening or butter until it looks crumbly. Add milk and stir just a bit. Drop a couple handfuls on top of the meat/vegetable mixture in the casserole. Bake at 450 degrees F for about 12 minutes or until the biscuits get all golden.
Serves 5-6 people
Here’s a picture of it in the pot. Adam used our enameled cast iron dutch oven for the entire process. That thing is awesome!
Variations: you could substitute any root vegetable for the carrots and potatoes, and/or green beans instead of peas.
November 20, 2009 at 12:05 pm
That looks awesome. Do you know what cut you used?
I ask because I may try this recipe. On Wednesday night, I made some steaks (which I think were from the hindquarters) and chops side-by-side. The chops were fantastic and tender, while the made the steaks too tough. It’s possible they came from different animals… The chops may have been from a fawn (venison veal?) and the steaks from an older buck maybe.
The kids got the chops (loved them, asked for seconds) while Beth and I settled for the steaks.
November 20, 2009 at 12:52 pm
Adam, my Adam says:
“I believe they were butterflied tenderloin steaks from a mid-sized 6-point buck… It was a nice cut of meat, but since the recipe has you braise the meat for a pretty long time, you could use a lesser cut.”