by Michele Miller

Did you can any of your garden goodies? Well, even if you didn’t you can still make this. I used store-bought tomatoes in this recipe I created and they worked just fine.

I simply threw stuff in as I went along, ingredients I had on hand.

The only thing I’ll do different, if I’m in the mood for a thicker filling, is omit the tomatoes. While delicious, they’re juicy and created an almost soup-like consistency. The flavor of this deer pie is yummy but it wasn’t as thick as my breakfast pie and didn’t stay together like it did either.

But don’t be a hater – maters are juicy and delish!

Deer Pie Recipe

Ingredients:

• 1 pound ground venison
• 1 can cream of celery
• 1 can cream of potato
• 1 can diced tomatoes, strained
• diced onion, to taste
• diced bell pepper, to taste
• diced garlic, to taste
• Italian Seasoning, to taste
• Half a beef stew seasoning packet
• 8 ounces cheese, your choice (I used Velveeta because I had it on hand.)
• biscuit mix (I used a generic one from a local grocery store.)
• milk

 

Directions:

1. Preheat oven to 350.
2. Spray cast-iron skillet with cooking spray.
3. Cover bottom of skillet with 8 ounces of your choice of shredded cheese.
4. Put a little oil in a pan and throw in diced onions, bell peppers, garlic, and ground venison. Cook until done.
5. Drain.
6. Add cream of celery and potato soups, along with diced tomatoes, Italian seasoning, half beef stew seasoning packet.
7. Stir until well combined.
8. Pour this mixture into skillet over shredded cheese.
9. Combine biscuit mix with milk, according to directions on box. (I added a little more milk than called for.)
10. Put in oven and bake 30-40 minutes or until knife or toothpick comes out clean.
11. Enjoy!

 

I’ll definitely make this again. My husband and I love deer meat and I adore cooking in cast-iron.

Do you use cast-iron? Have you ever eaten deer meat?

NOTE: I cut the biscuit mix recipe in half because I felt the biscuit topping was too thick in my breakfast pie, but this time it was too thin for my liking. I’ll be going back to the thick crust next time I make a cast-iron pie dish.