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A Shepherds Pie for Hunters

1 1/2 lb Ground venison
1 c Beef broth
1 ts Black pepper
2 Bay leaves
2 Whole cloves
1/4 ts Thyme leaves
1 c Diced carrots
1 c Sliced onion
2 c Sliced mushrooms
1 c Diced celery
1 c Whole kernel corn
1 1/2 tb Flour
1/2 c Red wine
1 lb Cooked and diced potatoes
1 tb Butter
1/2 c Skim milk
1 tb Chopped chives
4 oz Mozzarella cheese

Brown meat in iron, or other, heavy skillet over medium flame. Drain in colander. Wipe skillet. Return meat to skillet and add the broth, pepper, bay leaves, cloves, and thyme. Cover skillet and simmer 30 minutes. Add carrots, onion, mushrooms, celery and corn. Cover and allow to simmer until vegetables are tender. Lightly coat oven proof dish with oil. In a small bowl, gradually add the wine to the flour, stirring to form a smooth paste. Add flour and wine paste to meat and vegetables. Simmer five minutes, until slightly thickened. Preheat oven to 375 degrees. Mash potatoes with butter, skim milk and chives. Place meat mixture on bottom of casserole dish, top with mashed potatoes and sprinkle the cheese over potato topping. Bake 10 minutes and serve hot. Serves 6

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