Venison Taco Pie Recipes

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VENISON TACO PIE



Venison Taco Pie image

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.

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 6

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 shredded cheddar cheese

Steps:

  • 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. , 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.

Nutrition Facts :

VENISON POT PIE



Venison Pot Pie image

Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.

Provided by nick_atnite

Categories     Meat and Poultry Recipes     Game Meats     Venison

Time 2h

Yield 8

Number Of Ingredients 22

1 pound venison steak, cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 egg
2 teaspoons milk
2 tablespoons olive oil
½ large onion, diced
3 cloves garlic, chopped
¾ cup red wine
2 teaspoons Worcestershire sauce
1 (14 ounce) can beef broth
3 tablespoons cornstarch
⅓ cup water
3 large potatoes, cubed
3 large carrots, cubed
3 stalks celery, sliced
1 cup frozen corn
1 cup frozen peas
2 each 12-inch pie crusts
1 ½ cups fresh mushrooms, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
  • Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
  • Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
  • Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
  • Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
  • Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
  • Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
  • Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 62 g, Cholesterol 66 mg, Fat 20.8 g, Fiber 7.4 g, Protein 21.5 g, SaturatedFat 5 g, Sodium 515.6 mg, Sugar 5.6 g

SIMPLE GROUND VENISON TACO MEAT



Simple Ground Venison Taco Meat image

Toss that season packet aside and try this simple recipe instead. Not only does it utilize pantry staples but you also know exactly what is in it. Adding acid to the venison minimizes any gamey flavor it might have had. Serve in taco shells with your favorite toppings.

Provided by Soup Loving Nicole

Categories     Venison Recipes

Time 25m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, diced
1 pound ground venison
2 cloves minced garlic
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons lime juice
1 tablespoon apple cider vinegar
⅓ cup water

Steps:

  • Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes. Add venison and cook until crumbly, about 8 minutes.
  • Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
  • Deglaze the pan with lime juice and apple cider vinegar. Add water and turn heat down to medium. Simmer mixture for 8 minutes or until desired texture is reached.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 3.9 g, Cholesterol 52.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 15 g, SaturatedFat 1 g, Sodium 442.9 mg, Sugar 0.8 g

VENISON COTTAGE PIE



Venison cottage pie image

Indulge in our venison version of cottage pie. The red wine is optional, but does add richness to the sauce and pairs well with the flavour of the meat

Provided by Barney Desmazery

Categories     Dinner

Time 2h10m

Number Of Ingredients 13

1-2 tbsp vegetable oil
500-600g venison mince
1 large carrot, finely chopped
1 onion, chopped
1 tbsp plain flour
2 bay leaves
2 tbsp ketchup
100ml red wine or stout, or use extra stock
600ml beef stock
1.2kg potatoes (King Edward or Desirée work well), peeled and roughly chopped
150ml whole milk
75g butter
nutmeg, for grating

Steps:

  • Heat the oil in a casserole dish or large saucepan over a medium heat. Tip in the venison and stir to coat in the hot oil. Cook for 15-20 mins or until the mince is browned and toasted, adding more oil if it starts to look dry. Stir in the carrot and onion and cook for 10 mins more until they start to brown. Sprinkle over the flour and cook for a further 2 mins. Stir in the bay and ketchup, then pour in the wine, if using, and bubble for a minute, then gradually stir in the stock. Leave everything to simmer gently over a medium heat for 30-40 mins until you have a tender venison in a rich gravy.
  • Tip into a medium baking dish and leave to cool. The filling can be made up to two days ahead and kept chilled.
  • To make the topping, tip the potatoes into a large saucepan and cover with salted cold water, bring to the boil and simmer for about 8 mins until tender.
  • Drain well, then leave to steam-dry for a few minutes. Mash well with the milk and two-thirds of the butter, then grate in a pinch of nutmeg and season. Using a spatula, top the pie filling with the mash, starting from the outside, then spread it over the middle. Using a fork, scrape lines across the top. Can be chilled for two days or frozen for up to six months.
  • When you're ready to cook, heat the oven to 190C/170C fan/gas 5. Put the pie on a large baking tray to catch any drips. Melt the remaining butter, and drizzle or brush it all over the top of the pie, then bake for 35-40 mins until golden and bubbling. Leave to rest for 10 mins, then serve straight from the dish.

Nutrition Facts : Calories 447 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 0.6 milligram of sodium

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