Venison Pot Pie

Venison Pot Pie

Ingredients:

Pie Filling

Pie Crust

Getting it done:

Stay Healthy

Yields: 2 Venison Pot Pies, 16 Slices

Serving Size: 1 Slice

Calories: 354

Fat: 16 g

Carbohydrates: 35 g

Notes

This recipe is for two pies, so if you only want to make one pie, just cut all of the ingredients in half.

Let the Venison Pot Pies cool for about 5 minutes before cutting. If not, the insides will want to ooze out. It’s still going to ooze out after cooling, but it won’t be as bad. 

The included nutritional information is for Venison Pot Pies made with my homemade pie dough. If you use a store-bought pie dough you’ll need to recalculate the nutrition facts. I like to use MyFitnessPal.com. There are lots of options to choose from, but I have found it more accurate than any other option.

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Venison Pot Pie

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7 Responses

  1. I’m there with you…GROSS on the live birds! Your blog is surely worth a read. I’m lucky I found it. My husband hunts and I am never sure what to do with all of the meat. Thanks for publishing these recipes. I plan to make this pie for dinner today.

  2. They didn’t *eat* the live bird pies. It was like when ladies jump out of cakes in today’s day and age. It was meant as entertainment, not eating.

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