Entree: Canada – Alberta – Game Meat Pie (Savory baked pie of mixed wild game and vegetables in a flaky pastry)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 50 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) ground venison or other ground game
- 4 oz (115 g) bacon, chopped
- 1 large onion, chopped, approx. 8 oz (225 g)
- 2 carrots, diced, approx. 6 oz (170 g)
- 2 celery stalks, diced, approx. 2 oz (60 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) all-purpose flour
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) dry red wine (optional)
- 2 tbsp (30 ml) Worcestershire sauce
- 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried rosemary, crushed
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 9-inch (23 cm) pie crusts (top and bottom), homemade or store-bought
- 1 large egg (about 50 g), beaten for egg wash
- Fresh parsley, chopped, for garnish (optional)

Instructions

1. Preheat oven to 400°F (200°C). In a large skillet, heat the vegetable oil over medium-high heat and add the bacon; cook until fat renders and bacon begins to crisp, about 4 minutes.
2. Add the ground venison to the skillet and brown, breaking it up, until no longer pink, about 6–8 minutes; season with salt and pepper. Transfer meat and bacon to a plate and set aside.
3. In the same skillet, add the butter. Sauté the chopped onion, carrots, and celery until softened, about 5–7 minutes. Add the garlic and cook 1 minute more.
4. Sprinkle the flour over the vegetables, stirring to coat and cook 1–2 minutes to remove raw flour taste. Gradually stir in the beef broth and red wine, scraping up any browned bits.
5. Return the browned meat to the skillet. Stir in Worcestershire sauce, thyme, rosemary, and bay leaf. Simmer on low until the mixture thickens and flavors meld, about 8–10 minutes. Adjust seasoning; remove bay leaf and let filling cool slightly.
6. Roll out one pie crust and line a 9-inch (23 cm) pie pan. Spoon the cooled filling into the crust, mounding slightly. Dampen the rim with water and top with the second crust; crimp edges to seal. Cut vents in the top crust.
7. Brush the top crust with beaten egg and bake on a sheet tray until the crust is deep golden and filling is bubbling, about 35–45 minutes. If the edges brown too quickly, cover them with foil.
8. Let the pie rest 10–15 minutes before slicing. Garnish with chopped parsley and serve warm.