MSU Extension White-Tailed Deer Management

Venison Meat Pie

October 1, 2017

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Michigan Venison: How to field dress, butcher, prepare/cook/preserve

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Ingredients

• 1 large onion
• chopped
• 2 Tbsp. vegetable oil
• 1 pound ground venison
• 1 tsp. salt (optional)
• 1/4 cup canned green chilies (chopped about 2 small peppers; optional)
• 1/8 tsp. oregano
• 1 can (8 ounces) tomato sauce
• 2 cups biscuit mix (prepared according to directions on package)
• 1/2 cup American cheese (shredded)

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Instructions

In 10-inch cast-iron frying pan, cook onion in oil until wilted. Add ground venison, salt (if desired), green chilies and oregano. Cook until meat reaches 165 degrees F, breaking meat with a fork. Add undiluted tomato sauce and heat. Pat out biscuit dough on a piece of floured waxed paper to a 10-inch circle. Cut into wedges and place paper side up on top of the “filling.” Peel off paper and bake in hot oven (425 degrees F) for 15 to 20 minutes until the internal temperature is a minimum of 165 degrees F. Turn upside down on a broiler pan. Sprinkle with shredded cheese and slip under the broiler for a few minutes to melt the cheese.