clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Venison Pie

  • Author: by Deanna Segrave-Daly, RD


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


  • 23 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
  • 34 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
  • 45 tablespoons ice water
  • 1 tablespoon cornmeal
  • TZATZIKI SAUCE: 1 cup plain yogurt + 1/2 shredded cucumber + 1 clove minced garlic


  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.