"Because my husband hunts, I'm always trying new ways to use venison," writes Jan Stahl of Flin Flon, Manitoba. "When I incorporated it into my meat pie recipe - a traditional Fresh-Canadian dish - it was a smash hit! We make dozens of these pies as Christmas gifts."
- 1 pound ground pork
- 1 pound ground venison
- 3 cups water
- 2 medium onions, chopped
- 1 medium carrot, chopped
- 2 tablespoons beef gravy mix
- 2 teaspoons dried thyme
- 2 teaspoons ground mustard
- 3 garlic cloves, minced
- 1 teaspoon rubbed sage
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 3 cups hot mashed potatoes (prepared without added butter or milk)
- Pastry for double-crust pie (9 inches)
- In a large skillet, cook pork and venison over medium heat until no longer pink; drain. Stir in water, onions, carrot, gravy mix, thyme, mustard, garlic, sage, pepper and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until vegetables are tender, stirring occasionally. Drain. Stir in potatoes.
- Line a 9-in. deep-dish pie plate with bottom pastry; trim even with edge. Add meat mixture. Roll out remaining pastry to fit top of pie. Make decorative cutouts or cut slits in pastry; place over filling. Trim, seal and flute edges.
- Brush pastry and cutouts with milk; place cutouts on the pie. Bake at 400° for 15 minutes. Reduce heat to 350° bake 35-40 minutes longer or until golden brown. Yield: 6-8 servings.
Originally published as Christmas Meat Pie in Taste of Home December/January 2005, p62
Reviews for Christmas Meat Pie
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Reviewed Jan. 10, 2015
"The flavors in this meat pie are amazing. My husband and kids all loved it. It's our new favorite dinner recipe."
Reviewed Dec. 10, 2012
"I didn't have the pork, but wow, this recipe is the closest to my great grandmothers. My husband ate 3 pieces."