Colonial Game Pie
1 ˝ lb Venison (cubed)
4 ea Chicken thighs
˝ lb Sliced mushrooms (Crimean)
3T Butter
˝ lg Yellow onion (ringed)
1/3 C Red wine
1 McCormick mushroom gravy mix
12oz beef broth
2 T flour
1/8 t Pepper
1 t Worcestershire sauce
1 clove Garlic minced
2 Pie crusts (top & bottom)
Season chicken and simmer for 45 min and set aside. In a deep skillet sauté venison in vegetable oil until browned. Remove venison and drain oil. Add wine to skillet and boil a couple minutes, scrape up brown particles. Combine gravy mix, beef broth and flour together to make brown sauce. Return venison to skillet and add brown sauce, let simmer covered for 45 min. Cut chicken up and add to skillet with pepper, garlic and Worcestershire sauce, keep warm. Sauté mushrooms in butter until lightly browned season to taste with salt and pepper. Sauté onion rings in oil till clear and drain.
Place bottom crust in 9” pie dish. Pour in meat mixture, distribute evenly. Cover with mushrooms then distribute onion rings evenly over the top. Cover with top crust; prick the top to let steam out brush with a egg wash. Bake in a 350 degree oven for 30-35 minutes or until crust is a golden brown. Serve piping hot.
This Comes from a friend of mine who I was stationed with In Iceland and now lives in Nebraska. Enjoy...Max
