Individual venison meat pies are an excellent dinner idea.
Yes, apart from grilling, roasting and frying venison, you can also bake a pie of venison. It is as simple as any other pie; and made that much better with the addition of venison.
And the best part is, the dough is ready made as long as you use crescent rolls. You could take it to the next level and make your own pie crust, but we’ll keep it simple.
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Recipe adapted from Foodies of New England
Spicy Venison Meat Pies
- 1 lb ground venison
- 1 lb pork sausage
- 1 finely chopped onion
- 1 can diced tomatoes
- Black pepper to taste
- Salt to taste
- 1 teaspoon Cayenne pepper
- 2 teaspoons Cajun seasoning
- 2-3 packages crescent rolls
- Nonstick cooking spray
- Crumble ground venison and sausage in a large skillet, add chopped onion and salt and pepper, and brown. Drain off any fat.
- Add tomatoes and cayenne pepper and Cajun seasoning. Cover and allow to simmer for 10 minutes. Let it cool off the heat for 5 minutes.
- Remove crescent rolls from packages and keep them together in portions of two triangles, so you have large enough rectangles to wrap around the meat.
- Put a few tablespoonfuls of the meat mixture into middle of each half of roll. Wrap corners upward, and pinch or cross them together on the top. Cover as much of the meat as you can.
- Spray a cookie sheet with nonstick spray, place the pies on the sheet and bake in a 350 degree oven for 15 minutes, or until the rolls are golden brown.
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