Greek Venison Pie

I recently read a delicious description of the flavor profile of venison: “Full, deep taste that is somewhat akin to a deeply woody, yet berry-like red wine.”

I’ve been seeing more venison dishes on the menus of high-end restaurants – but also more casual places. And just recently, my teen-aged niece noted that venison jerky is a popular snack at her school track meets. Thus (if it’s popular with teens) the day of the deer has arrived; and it’s high time we shared a tasty venison recipe with you.

Venison is a nutritious meat high in iron and B vitamins and very low in fat. For the past couple of autumns, I have been lucky enough to stock my chest freezer with meat since my husband took up the hobby of hunting. Nutritionists suggest to folks that they should “Know where your food comes from” and “Eat local,” it’s kinda cool my husband can tell you exactly the spot in southern Illinois where our venison was harvested.

How do I cook venison? With sauce. Due to it’s lean nature, it’s a dream to sauté deer hamburger because there is no fat to drain away. But the steak and whole cuts of meat should NOT be cooked like this photo; sans-sauce. Braising, wrapped in bacon! and slow cooker recipes are perfect for venison. But meat pies can get all dried up; which is why it was exciting to discover this brilliant recipe on the Domesblissity blog: The meat is stewed in a slow cooker and then popped into an easy free-form pie crust. I adapted the bold Greek oregano and lemon flavors to compliment the tender flavorful meat and I included some spring veggies. It was so good that our dinner guests asked for the recipe. So here it is, Andersons!

Greek Venison Pie

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• Author: by Deanna Segrave-Daly, RD

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Description

Flavorful venison and potatoes are slow-cooked in a Crock Pot with lemon and oregano, and then popped into an easy free-form crust.

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Ingredients

Scale 1x2x3x

• 2–3 pounds venison bone-in venison steaks (lamb or lean beef)
• 1 tablespoon + 2 teaspoons olive oil divided
• 1 teaspoon dried dill seed
• 1 tablespoon dried oregano
• Juice of 1 lemon
• 4 cloves of garlic, chopped
• 3–4 potatoes, peeled in stripes to maintain about half the peel-on, and cubed in 1-inch cubes
• 1/2 teaspoon salt
• Lots of fresh-ground black pepper
• 2 cups water
• 1 tbs red wine vinegar
• 1 cup frozen peas
• 3/4 cup chick peas/garbanzo beans, drained and rinsed
• 1 teaspoon dried oregano
• 1/2 teaspoon grated lemon peel
• CRUST:
• 1 cup whole wheat flour
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 cup very-cold butter, cut in small cubes
• 4–5 tablespoons ice water
• 1 tablespoon cornmeal
• TZATZIKI SAUCE: 1 cup plain yogurt + 1/2 shredded cucumber + 1 clove minced garlic

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Instructions

1. Combine in a slow-cooker in this order with meat on bottom: Venison, 2 teaspoons oil, dill, oregano, lemon juice, garlic, potatoes, salt, pepper and 2 cups water; cook on high for 3-4 hours or until meat is tender. Remove meat to a cutting board; using a fork pull meat off bones into bite-sized pieces. Remove potatoes and place them in a bowl with meat; add vinegar, peas, beans, oregano, lemon peel and refrigerate until ready to fill pies.
2. For crust, blend flours and salt in large bowl. Cut in butter with pastry blender and blend until pea-sized crumbs form. Add water 1 tablespoon at a time until pastry comes together. (You could also use a food processor to combine.) You may need a little more water if the mixture is too dry. Divide dough in half and wrap separately in plastic wrap; refrigerate for 30 mins.
3. Roll out one piece of dough into an oval shape about 1/4-inch thick and about 8-9-inches in diameter. Place dough on one side of parchment-paper-lined-and-corn-meal-sprinkled baking sheet. Scoop half of meat mixture into center of pie dough leaving 2-inch border; drizzle 1/2 tablespoon olive oil. Fold border over meat mixture leaving center open to form free-form crust. (The more rustic-looking, the better!) Repeat with remaining dough and meat mixture.
4. Bake in a preheated 350-degree oven for approx 20 mins or until pastry is lightly golden. (Next time I’ll use an egg wash on the crust to gain a more golden color.)
5. Serve with a drizzle of Tzatziki sauce.

Have you ever cooked venison? How do you like to prepare it? Please share some new delicious recipes!