Looking for comfort food for dinner? Try cooking up this simple to prepare wild game meat pie. I used ground antelope, but you can easily substitute ground venison, elk or sheep meat.
I really enjoy the flavor combination of tarragon with antelope meat, and especially with this female antelope. She was a tough old gal that some would refer to as a ‘gamey’. Mostly this was due to several factors, she was old and it was hot that afternoon when she was shot. We quickly took care of the meat and got her cooled down, but there are some factors that you just can’t overcome in nature (as you all know). No matter to me… I think she’s an amazing speedgoat and am extremely happy to have the last bit of her tonight in this meat pie! Good luck to everyone on your draw! I hope we draw a few more female antelope tags this year.
- 1 pound ground wild game meat
- 2 tablespoons butter
- 1 cup carrots, finely chopped
- 1 cup celery, finely chopped
- 1 cup onion, finely chopped
- 2 cups potatoes, finely cubed
- 2 cloves garlic, minced
- 2 tablespoons tarragon, finely chopped
- 1 teaspoon white pepper
- 1/2 teaspoon kosher salt
- 1 1/2 cups sharp cheddar cheese, shredded
- 1 egg + 1 tablespoon water
- store-bought pastry dough for a double crust, defrosted
Preheat oven to 375 degrees.
Heat a skillet over medium heat and brown ground game meat. Remove from skillet when done and set aside. Add butter, carrots, celery, onion, potatoes and garlic to the skillet and continue to cook until vegetables are softened. Add ground game meat to vegetables and season with salt and white pepper. Remove from heat.
Roll out pastry dough on a floured surface wide enough to cover a 9 inch pie pan. Place one pastry sheet on the bottom and fill with meat mixture. Top with shredded sharp cheddar cheese. Brush the outside edge of the pastry with the egg wash. Carefully place the second pastry sheet on top of the cheese and trim excess pastry around the pie pan. Press the outside edges of the crust together to seal. Using a sharp knife cut a few holes in the top of the pie to release moisture. Brush the pie with egg wash and place in the oven. Bake for 30 minutes. Turn pie and continue to bake for 15-20 minutes or until done.
Remove from oven and serve with a side of sour cream.
I hope that you will use my wild game recipes to experiment, adapt and inspire. I’m wide open to receiving feedback. Leave me a comment or send me an email. I look forward to all suggestions and opinions… Besides, that’s what helps me learn and get better at what I practice. ~sincerely, Kristy