This simple curried antelope meat pie is a perfect way to serve up a mouthwatering, flavorful, wild game dinner. Simply made with ground antelope, carrots, onion, sharp cheddar cheese and a blend of seasonings baked in a flaky puff pastry shell.
- 1 pound ground antelope
- 2 tablespoons butter
- 2 cups carrots, shaved
- 1 onion, diced
- 1 tablespoon olive oil
- 1 teaspoon curry powder
- 1 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/ teaspoon kosher salt
- 1/2 teaspoon sugar
- 1/4 teaspoon cinnamon
- 1/2 cup sharp cheddar cheese, shredded
- 1 puff pastry sheet
- 1 egg beaten + 1 teaspoon water
- Greek yogurt (optional)
Preheat oven to 375° F.
Heat a skillet over medium heat and add olive oil. Place ground game meat in the skillet and cook until lightly browned. Remove from skillet and set aside. Add butter, carrots, onion and garlic to the skillet and cook until vegetables are softened about 10 minutes. Combine all seasonings and stir into the carrots and onions. Add ground game meat to the skillet and stir until combined. Remove from heat.
Roll out one sheet of puff pastry dough on a floured surface wide enough to cover a 9 inch pie pan. Place pastry sheet on the bottom and fill with all of the meat mixture. Top with shredded sharp cheddar cheese. Press the excess pastry together around the edges of the pie pan and brush lightly with the egg wash. Place the meat pie in the oven and bake for 30 minutes or until the puff pastry bakes up golden brown.
Remove from oven and serve with Greek yogurt.
We have had great success with our published “Wild Game Cuisine Cookbook: a collection of wild game recipes featuring elk, venison, antelope, bison and waterfowl.” Thank you …to everyone who has ordered a copy and sent me an email with your feedback. It’s a great personal accomplishment and your support means the world to me. ~Kristy