Venison Meat Pies

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                                                                                                                                        The Meat Pies in Natchitoches, LA are known throughout the south for their hand sized delicacy.  So much so, that people from Texas, Arkansas, and Mississippi will travel several hours to another state just to get their hands on some.  Several years back, I was in a deer hunting lease just outside of Natchitoches.  The hunting there was mediocre, but the food was outstanding.  Our hunting group would travel to town between the morning and evening hunts to eat these delicious pies.  Truthfully, I probably stayed in the lease longer than I should have, just because of the nearby pies.  It didn’t take me long before I developed my own version of meat pies. My pies would include venison instead of some old boring beef.

                                                                                                                                        One of beautiful things about this dish is its simplicity.  8 ingredients and a hot oven are all that’s needed. I used Guidry’s creole seasoning. This Creole seasoning mix is made from a range of fresh, natural ingredients, including yellow onion, bell pepper, celery, green onion, parsley and garlic. You can substitute your own mix of these vegetables if you cannot find Guidry’s in your local market.

                                                                                                                                        Ingredients:

                                                                                                                                        1 lb of ground venison

                                                                                                                                        1 small can of mushrooms (drained)

                                                                                                                                        3 tsp of B-V Broth and Sauce (I find mine at Rouse’s)

                                                                                                                                        ¼ cup Guidry’s creole seasoning

                                                                                                                                        1 box of puff pastry

                                                                                                                                        Seasoning to taste

                                                                                                                                        1 tbs of olive oil

                                                                                                                                        1 tbs of flour

                                                                                                                                        1 egg for egg wash

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                                                                                                                                        Preparation:

                                                                                                                                        1. Sautee the Guidry’s in olive oil.
                                                                                                                                        2. Once tender, add the mushrooms and cook for several minutes.
                                                                                                                                        3. Add the ground venison and cook until browned. 
                                                                                                                                        4. Add the B-V and cook for several more minutes.  It is important that you do not drain the liquid. 
                                                                                                                                        5. Add the flour to thicken your filling. 
                                                                                                                                        6. Remove it from heat to let it cool for 15 minutes or so. 
                                                                                                                                        7. While this is cooling, take the puff pastry and gently roll it out with a rolling pin. 
                                                                                                                                        8. Cut pastry dough 4” squares.  One sheet should provide you with appx 4 squares. 
                                                                                                                                        9. Place the filling on one square and cover it with another.
                                                                                                                                        10. Seal them on the edges with a fork and paint the egg wash on the top so that it will brown.
                                                                                                                                        11. Place into a preheated 400 degree oven and cook for approx. 15-20 or minutes or until browned. 

                                                                                                                                        This dish would be a great appetizer or as a main course, served alongside homemade onion rings and a good beer.  If you find that you have too much stuffing at the end, save it to add to your scrambled eggs the next morning.  Bon Appetit

                                                                                                                                        Follow Jason on Instagram at @edible_outdoors_cook or on Facebook on Edible Outdoors COOK

                                                                                                                                        Jason Thornton

                                                                                                                                        I am a husband and a father to a beautiful family that deeply enjoys hunting, fishing, and gardening. I grew up hunting and fishing in South Louisiana and currently live in Lafayette, LA (the Sportsman’s Paradise).

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