Recipe: Creamed Venison and Peas

My Nana made British-style creamed peas on toast when I was growing up. It was always a special meal; I still make it for my family. It is similar in structure to creamed chipped beef, and the idea of marrying seasoned venison and peas seemed natural.

The white or cream sauce is easy to make from a simple roux with butter, flour and warm milk. Frozen peas work great, but canned peas are more traditional. Adding some ground venison spiced up like a peppered dinner sausage took Nana's recipe to new heights.

The best bread for creamed venison and peas is a sturdy white bread to stand up to the sauce. Family favorites including Brioche, sourdough, country white and even hearty rye bread, are all great options.

Ingredients

• 2 Tbsp butter
• 2 Tbsp flour
• 1 ½ cups warm milk
• 2 cups frozen peas or one can, drained
• 1 Tbsp oil
• ¾ lb. ground venison
• ½ tsp salt
• ½ tsp pepper
• ½ tsp garlic powder
• ¼ tsp cayenne pepper (optional)
• 8 slices bread, toasted
• ¼ lb. butter (optional)

Directions

1. Heat the oil in a large frying pan over medium heat and add the ground venison. Add the salt, pepper, garlic powder, cayenne and stir often until the meat has browned. Add the peas and cook for two minutes. Reduce heat to low while making the creamed sauce.
2. Build a roux by melting the butter in a medium saucepan over low heat, then slowly whisk in the flour until smooth. Stir for two minutes to cook the flour.
3. Slowly add warm milk, whisking continually until incorporated with the roux. Bring the sauce to a simmer over medium-high heat until it thickens.
4. Add the creamed sauce to the venison and peas and stir to incorporate.
5. Toast the bread, place it on plates and spoon the creamed venison and peas on top to cover. Sprinkle with cayenne and add a dollop of butter, if desired.