Venison Pot Pie
From the MOV Kitchen
Ingredients:
- 3 sweet potatoes, peeled and roughly chopped
- 1/4 c. milk
- 1 T. butter
- 1-1/2 T. Honey (we used Spicy Shark Hot Honey)
- 1 lb. ground venison
- 8 baby carrots, quartered
- 1 sweet onion, chopped
- 1 stalk celery, sliced
- 1 8oz. can sweet corn, drained
- 2 Tb. MOV Garlic Olive Oil
- 2 Tbl. NHHS “Get your Game On” Rub
- 2 c. beef stock
- 2 Tb. flour
- Salt and Pepper, to taste
Directions:
Preheat oven to 375 degrees.
Boil sweet potatoes, drain and mash. Add milk, butter and honey and mix thoroughly. Cover and set aside.
Brown venison in skillet with 1Tb. Galic Oil and 1 Tb. “Game On” Rub. Drain fat, if needed.
Put in bottom of 8x8” baking dish In the same skillet, add 1 Tb. Garlic Oil, vegetables and 1 Tb. “Game On” Rub. Cook over medium heat until onion is translucent. Add corn and stir together.
Over med-high heat, add stock and bring to a boil.
Move vegetables to one side of skillet and sprinkle flour into stock. Wisk until incorporated.
Stir vegetables together and cook until slightly thickened.
Put on top of venison in dish. Add mashed sweet potatoes and cover vegetables.
Bake for 20 minutes.
Enjoy!
Preheat oven to 375 degrees.
Boil sweet potatoes, drain and mash. Add milk, butter and honey and mix thoroughly. Cover and set aside.
Brown venison in skillet with 1Tb. Galic Oil and 1 Tb. “Game On” Rub. Drain fat, if needed.
Put in bottom of 8x8” baking dish In the same skillet, add 1 Tb. Garlic Oil, vegetables and 1 Tb. “Game On” Rub. Cook over medium heat until onion is translucent. Add corn and stir together.
Over med-high heat, add stock and bring to a boil.
Move vegetables to one side of skillet and sprinkle flour into stock. Wisk until incorporated.
Stir vegetables together and cook until slightly thickened.
Put on top of venison in dish. Add mashed sweet potatoes and cover vegetables.
Bake for 20 minutes.
Enjoy!