Quick Tips

Beer and Venison Pie

This recipe is an Irish favorite passed down to me from my family. The pies are perfect for hunting camp or just about any reason.

Ingredients.
12-24oz (1-2 Bottles) of your favorite non-light beer. (porters and darks work best as they are not sweet.)
2-3 carrots
2-3 red or regular potatoes (I prefer red because they have the most water content and they are very pretty with the skins on.
1 medium onion.
1 bundle green onions.
1 pre-made pie crust.
2 pounds venison (elk, deer, duck, pheasant.)
bread crumbs (I like sour dough)
1/2-3/4 cup sharp cheddar cheese.
2-3 cloves of fresh garlic or a 1tsb. minced garlic or 1/2 tsp garlic powder
pepper to taste (this means add pepper until you like the flavor.)

1.
Set the heat on the stove to medium. Then in a large pan add 2-3 table spoons oil or butter (I like extra virgin olive oil, but butter is very good as well).

2.
When pan and oil (or butter) heated to medium add chopped carrots, meat, onion, garlic and potatoes (cut potatoes into cubes.

3.
When the meat looks as though it is nearing fully cooked (still slightly raw) add beer. Make sure you start slowly. Simmer (boil lightly) mixture long enough for it to reduce (boil off extra liquid).

4.
Your mixture should look a little soupy. That's a good thing. Next add bread crumbs to mix until you get a gravy like consistency. This is when you start to add pepper. once the mix is flavored to your liking remove from heat.

5.
Prep your pre-made pie crust if required (some pie crusts don't need to be). cut up green onion and stir 1/2-3/4 of the total into mix. Then add mix into pie crust. Bake at 375 for 35-45min. In the last 8-10min. Remove pie from oven and add cheese on top as well as remaining green onion. Put back into oven and finish baking, cheese should be bubbly and melting.

P.S.
Often times you will have extra pie filling. my solution for this is to freeze the excess and then you have a jump start on a second pie for another time.

P.P.S.
Serve with Beer.