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Venison Pot Pie #8467556 12/06/21 01:34 AM
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Herbie Hancock Online Content OP
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Used some backstrap, baby Bella mushrooms and carrots, and topped it with puff pastry. This was a solid very flavorful dish and is a rib sticker for sure! Too bad my a/c is blasting as this would make a great winter meal.

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Re: Venison Pot Pie [Re: Herbie Hancock] #8467565 12/06/21 01:45 AM
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That looks fantastic, and bet it is delicious. up

Re: Venison Pot Pie [Re: skinnerback] #8467628 12/06/21 03:17 AM
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Originally Posted by skinnerback
That looks fantastic, and bet it is delicious. up


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Re: Venison Pot Pie [Re: Herbie Hancock] #8467651 12/06/21 03:42 AM
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That looks great up


ElkOne
Re: Venison Pot Pie [Re: Herbie Hancock] #8467749 12/06/21 12:11 PM
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Beautiful and looks delicious. food


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: Venison Pot Pie [Re: SnakeWrangler] #8467750 12/06/21 12:13 PM
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Originally Posted by SnakeWrangler
Originally Posted by skinnerback
That looks fantastic, and bet it is delicious. up


food


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Re: Venison Pot Pie [Re: Herbie Hancock] #8467792 12/06/21 01:24 PM
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Re: Venison Pot Pie [Re: Herbie Hancock] #8467871 12/06/21 02:50 PM
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Would ! food

Re: Venison Pot Pie [Re: Herbie Hancock] #8467938 12/06/21 04:06 PM
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Looks great! Just finished leftovers from my Venison meat pie.
I add unpeeled Russet potatoes in addition to the mushrooms, and diced carrots. I also uses Ground venison and about a 1/4 pound of ground Italian sweet sausage to the cubed venison steak. That makes it a real meaty pie.

I usually make two at a time. I cook one and freeze the other for later.


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Re: Venison Pot Pie [Re: JimBridger] #8467953 12/06/21 04:14 PM
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Originally Posted by Pappybear
Looks great! Just finished leftovers from my Venison meat pie.
I add unpeeled Russet potatoes in addition to the mushrooms, and diced carrots. I also uses Ground venison and about a 1/4 pound of ground Italian sweet sausage to the cubed venison steak. That makes it a real meaty pie.

I usually make two at a time. I cook one and freeze the other for later.


I actually sautéed up some sweet potatoes to put it over, which actually complemented the meal really well.


It takes beer to make thirst worthwhile - J. Fred Schmidt

The internet is an I.Q. Test, people post their scores in the comment section.
Re: Venison Pot Pie [Re: 1955] #8468522 12/07/21 04:40 AM
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Originally Posted by 1955
Would ! food

salute


Bobby Barnett

Re: Venison Pot Pie [Re: Herbie Hancock] #8468719 12/07/21 02:53 PM
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Originally Posted by Herbie Hancock
Originally Posted by Pappybear
Looks great! Just finished leftovers from my Venison meat pie.
I add unpeeled Russet potatoes in addition to the mushrooms, and diced carrots. I also uses Ground venison and about a 1/4 pound of ground Italian sweet sausage to the cubed venison steak. That makes it a real meaty pie.

I usually make two at a time. I cook one and freeze the other for later.


I actually sautéed up some sweet potatoes to put it over, which actually complemented the meal really well.


That sounds great!


All that is necessary for the triumph of evil is that good men do nothing. Edmund Burke
Re: Venison Pot Pie [Re: Herbie Hancock] #8468823 12/07/21 05:48 PM
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That looks really good. Have you got a recipe our how to?


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Re: Venison Pot Pie [Re: Herbie Hancock] #8468837 12/07/21 06:06 PM
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It takes beer to make thirst worthwhile - J. Fred Schmidt

The internet is an I.Q. Test, people post their scores in the comment section.
Re: Venison Pot Pie [Re: Herbie Hancock] #8469019 12/07/21 09:02 PM
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Nice, thank you.


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Re: Venison Pot Pie [Re: chalet] #8469042 12/07/21 09:16 PM
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Originally Posted by chalet
Nice, thank you.


I didn't use wild mushrooms as my local HEB didn't have any, the baby bellas work just fine.


It takes beer to make thirst worthwhile - J. Fred Schmidt

The internet is an I.Q. Test, people post their scores in the comment section.
Re: Venison Pot Pie [Re: Herbie Hancock] #8473152 12/12/21 09:37 AM
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food



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Re: Venison Pot Pie [Re: skinnerback] #8473215 12/12/21 01:38 PM
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Originally Posted by skinnerback
That looks fantastic, and bet it is delicious. up

up food cheers


Bobby Barnett

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