Cooking Bambi for Dessert – Savory Venison Pie Recipe
For a large part of America, late fall means deer hunting season. My experience is that most deer meat ends up as steak, sausage, stew or jerky, but seldom dessert.
Mince Meat Pie, one of many British standards like Mulligatawny Stew and the national dish Curry(Tikka Masala), are adaptions from around the world. Mince Meat Pie can be traced back to the 13th century when European crusaders returned from the holy lands in the Middle East.
Middle Eastern cooking, then and now, often features meat combined with spices and both fresh and preserved fruits. Early recipes called for braised mutton, suet, cloves, cinnamon, raisins, dates, prunes, and peel of an orange. Over time, the Mince Meat Pie became more sweet than savory and became a traditional Christmas time dessert.
This is an adaption of my English grandmother’s recipe and is best served cold with fresh whipped cream. It’s a creative way to use venison. Besides, you can’t give your house guests Spotted Dick every year.
Makes filling for two 9″ pies.
If you have poor aim or live in a blue state, lean ground beef or ground lamb can be substituted for venison.
Experiment with the died fruits: blueberries, apricots, and figs may work depending on your tastes, but do not omit apples. Apples provide the necessary pectin that holds the filling together when the pie is cool.
ITEMS WE USED TO MAKE THIS RECIPE