Venison Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 25lbs of Ground Venison
8lbs of Ground Pork Sausage
10ea Large Carrots, medium dice
10ea Medium White Potatoes, medium dice
10ea Large Onions, medium dice
8ea Peppers, diced
2c. pomodoro sauce
10lbs of Mushrooms (if applicable)
10lbs chopped braising greens (kale, if applicable)
1cup of Chopped Garlic
2 c. of roux
3eggs
1c. oil
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Directions: |
Directions:1. Render the meat in the large rondue or 4 saute pans with salt
2. In the same pan(s) saute the vegetables and spices together can have a little color on them but do not allow them to burn. (when cooking with the mushrooms or greens do not season with salt immediately)
3. After the vegetables have be allowed to cook sufficiently, not falling apart but not raw, add the meat back to the pan (if using the 4 smaller saute pans, add all ingredients to a larger pot) and deglaze with stock or or lighter red wine
4. Cook the ingredients until the meat has really rendered and is tender, add roux to mixture
5. Place the mixture into hotel pans and cover with a cheddar-rosemary crust (basic crust recipe page##) and brush with egg wash
6. bake at 375º for 15-20 minutes or until the crust is golden brown |
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Personal
Notes: |
Personal
Notes: This recipe can be used for other various darker meats, I would use this recipe for beef or turkey as well
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