1 ½ stalks celery
¼ onion, chopped
3 cloves garlic
Drizzle of canola oil, for sautéing
2 pounds ground venison
1 teaspoon salt
¼ teaspoon cloves
¼ teaspoon mace
1 teaspoon garlic and herb no-salt seasoning
¼ cup beef broth
1 ½ cups breadcrumbs
2 refrigerated pie crusts
Coarsely chop the celery, carrots and onion; place in a food processor with garlic.
Cover and process until finely chopped (yields 1 cup of processed veggie mixture).
Sauté veggies in canola oil.
Add in venison and cook until meat is no longer pink.
Stir in salt, cloves, mace, no-salt seasoning and beef broth.
Cook over low heat 20 minutes.
Stir in breadcrumbs (this should absorb any excess moisture that has not evaporated; if there is excess moisture add more breadcrumbs as necessary).
Line a 9-inch pie plate with one pie crust for the bottom crust.
Fill pastry with meat filling.
Place second pie crust over filling for top crust, trim and seal around edges as necessary, cut slits in pastry.
Bake at 350° for 50-60 minutes or until pie crust is golden brown.
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This recipe was inspired by French Canadian Tourtieres, click here for that recipe.