Venison Meat Pies

The meat pies in Natchitoches are known throughout the south for their hand sized delicacy.

So much so, that people from Texas, Arkansas and Mississippi will travel several hours to another state just to get their hands on some. Several years back, I was in a deer hunting lease just outside of Natchitoches. The hunting there was mediocre, but the food was outstanding.

I would travel with a group of guys into town between the morning and evening hunts just to eat these things. Truthfully, I probably stayed as a member of the lease longer than I should have, just because of the nearby pies.

It didn’t take me long before I developed my own version of meat pies. But my pies would include venison instead of beef. Give them a try.

INGREDIENTS:

  • 1 lb ground venison (I really won’t be upset if you use beef…but why?)
  • 1 small can of sliced mushrooms (drained)
  • 3 tsp of B-V Broth and Sauce (I find mine at Rouse’s)
  • ¼ cup Guidry’s creole seasoning
  • 1 box of puff pastry (only one sheet will be needed from the box)
  • Seasoning to taste
  • 1 tbs of olive oil
  • 1 tbs of flour
  • 1 egg for egg wash

PREPARATION: Serves 2

  1. Preheat your oven to 400 degrees.
  2. In a skillet, sauté the Guidry’s mix in olive oil.
  3. Once tender, add the mushrooms and cook for several minutes.
  4. Add your meat and cook until browned.
  5. Add your B-V and cook for several more minutes incorporating completely. It is important that you do not drain the liquid.
  6. Add your flour to thicken your filling. Remove it from heat to let it cool for 15 minutes or so.
  7. While this is cooling, take your puff pastry and gently roll it out with a rolling pin to thin. You should increase the size of the dough by about 25%. This step helps insure that you don’t have too much dough to meat ratio.
  8. Cut your pastry dough into 4-inch squares. One sheet of dough should provide you with approximately 4 squares.
  9. Place the filling on one square and cover it with another.
  10. Seal them on the edges with a fork.
  11. Score the top to ventilate and paint the egg wash on the top so that it will brown.
  12. Place into the preheated oven and cook for approximately 15-20 or minutes or until browned.
About Jason Thornton 13 Articles
Jason Thornton was born and raised hunting, fishing, trapping, foraging and gardening in south Louisiana. His personal belief is that all of nature’s ingredients are better if you have to work for them. He can be found at EdibleOutdoorsCook.com.

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