Venison Pie Recipe

Enlarge Image Image Gallery Ground venison recipes, such as this Venison Pie, bring something different and delicious to the table. Karen Keb

My dear friend Gwen Regan loves the stromboli that her mother, Lisa Salmon, makes and described it with such enthusiasm that I asked her to tell me about its ingredients and what makes it so special. “It’s a scrumptious little meat pie that’s addicting. I ask my mom to make it all the time!”

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There’s usually plenty of venison in the freezer at the Salmon home, so Lisa incorporates it into many different deer meat recipes. Substitute ground beef or pork if you’re not lucky enough to have venison. Lisa found the original recipe in Missouri Conservationist from the Department of Conservation.

Venison Pie Recipe

Crust:
1 cup warm water
2 1/4 teaspoons active dry yeast
1 teaspoon honey
2 tablespoons extra-virgin olive oil
3 cups unbleached all-purpose flour
1 teaspoon salt

Filling:
1 pound ground venison
1 tablespoon crushed fennel seed
1 teaspoon salt
2 teaspoons red pepper flakes
1/4 teaspoon black pepper
1 large tomato, chopped
1 bell pepper, chopped
1 cup grated mozzarella cheese
1 cup grated provolone cheese
Egg wash (1 egg beaten with a little water)
1 egg, beaten
Sesame seeds

To make dough: In large bowl, whisk together water, yeast and honey. Let sit for 5 minutes, or until foamy. Stir in olive oil.