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Venison Taco Pie Recipe

Venison Taco Pie Recipe

The whole family is sure to enjoy this savory southwestern casserole. A refrigerated biscuit crust and packaged taco seasoning make preparation easy. Karen Witman of North Irwin, Pennsylvania submitted the recipe.
TOTAL TIME: Prep: 10 min. Bake: 25 min. YIELD:6 servings


  • 1 pound ground venison
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (8 ounces) tomato sauce
  • 1 envelope taco seasoning
  • 1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
  • 1 cup (4 ounces) shredded cheddar cheese


  • 1. In a large skillet, cook venison over medium heat until no longer pink; drain. Stir in the corn, tomato sauce and taco seasoning; keep warm.
  • 2. For crust, press biscuits onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 350° for 5 minutes. Spoon venison mixture into crust. Sprinkle with cheese. Bake for 20-25 minutes or until filling is bubbly and biscuits are golden brown. Let stand for 5 minutes before serving. Yield: 6 servings.

Reviews for Venison Taco Pie

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deniselrichards User ID: 7466310 62048
Reviewed Oct. 30, 2013

"Loved this recipe. My husband got a deer this year and so I decided to try it. It was easy and quick. You could make it with either venison or ground beef,"

jessicajoyce User ID: 3311690 62032
Reviewed Apr. 21, 2011

"awesome a keeper for sure!"

darelyn User ID: 1487691 130572
Reviewed Dec. 14, 2010

"This recipe is so easy and delicious!"

5xamom User ID: 787516 62031
Reviewed Dec. 19, 2008

"This recipe is so good! I accidently bought crescent rolls instead of the buttermilk biscuits. It was still very good. The crescent rolls fit perfect in the pie pan when I lined it like each was a piece of pie. My kids loved it! I even served it once to a friend who thinks she hates venison and she loved it. We didn't let the secret out! (:"

mrsjenb User ID: 3366624 147379
Reviewed Dec. 4, 2008

"I tried this recipe; loved it and have made it several times. It's delicious!"

lulan User ID: 1375110 66458
Reviewed Nov. 22, 2008

"Thanks for the recipe. I work in our community food pantry, which gets ground venison through the area HACAP Food Reservoir. I'm passing the recipe on to our Recipe Committee which makes recipes using pantry-provided-ingredients available to our consumers. Since we often have dry biscuit mix, but not refrigerated biscuits, I'm adding the former, "prepared according to package directions", as an alternative.


lelamarie User ID: 2055298 207001
Reviewed Nov. 15, 2008

"I make this recipe often and we love it.  It uses the wild game my husband and children shoot and it tastes great!  "

msdosty1941 User ID: 2683910 62030
Reviewed Nov. 15, 2008

"What a great recipe! One of my daughters gives us wild meat occasionaly & I use it as,I grew up on wild meat.In my younger days,I would exchange store bought meat for wild meat,from my brother.I love wild game! Give me a good old deer steak,pounded & put in milk & then flour. Fry just till golden brown,delicious!"

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