Recipe: Wild Game Pie

posted on July 6, 2019

There are lots of variations of meat pies, from flaky pastry surrounding a protein filling to shepherd’s pie topped with potatoes. This wild game pie recipe has it all, with a ‘comfort food’ taste and feel that will have everyone feeling like they ate too much by the time dinner is done.

This game pie is big, so plan on feeding a large family, or use the recipe at hunting camp to ensure there are tasty leftovers for a couple of easy meals. The combination of cream cheese and sour cream add a rich taste to every bite, and the puff pastry is the perfect topping to add another layer of texture.

It's easy to prepare, and the puff pastry is easy to work with when thawed. You can experiment with different mushrooms or even a variety of potatoes.

• 2-2 ½ lbs. elk or venison backstrap
• ¾ cup flour
• 1 tablespoon garlic powder
• 2 teaspoons whole coriander, crushed in a mortar and pestle
• 1 teaspoon sweet paprika
• 1 teaspoon freshly ground black pepper
• ¾ teaspoon salt
• ¼ cup vegetable oil
• Approx. 3 cups beef broth
• 1 large onion, diced
• 2 cups white button or cremini mushrooms, sliced
• 8 medium-large Russet or yellow potatoes
• ⅓ cup butter
• ¼ cup cream cheese
• ¼ cup sour cream
• ⅓ cup milk
• 4 cobs fresh corn
• ⅓ cup cream
• 2 cups shredded cheese (combination of cheddar and Monterey Jack)
• 1 package puff pastry, thawed
• 1 egg, lightly beaten

1. Trim and cut backstrap into 1- to 2-inch pieces. Combine flour and spices in a resealable bag. Put meat pieces in the bag and shake to coat with the flour mixture. Set aside.
2. Heat half of the oil to medium-high in a large (12-inch) Camp Chef Dutch Oven, or other heavy bottomed pot. Place half of the meat in the pot and brown on both sides, about 2 to 4 minutes per side. Set aside. Repeat with the remainder of the oil and meat.
3. Put the meat back into the pot and add enough broth to cover the meat about ¾ of the way. Deglaze the pot as well by scraping the browned bits off the bottom. Stir in the onions and mushrooms. Bring to a boil, reduce heat and simmer for 20 minutes, stirring often.
4. In the meantime, make the mashed potatoes. Peel and cube the potatoes and bring to a boil in salted water. Simmer until potatoes are soft, then drain. Mash the potatoes with the butter, cream cheese, sour cream and milk, and season with salt and pepper. Set aside.
5. To make the creamed corn, cut the kernels off each corn cob. In a blender or food processor, purée half the kernels with the cream. In a small bowl, stir the remaining corn into the purée and set aside. You can substitute canned or frozen corn kernels as well, or use two cans of creamed corn instead of blending the kernels and cream.
6. To assemble the pie, spread out the meat mixture on the bottom of a large 11″ X 15″ baking dish. Add the creamed corn over top of the meat. Sprinkle the shredded cheese evenly over top of the corn, then cover with the mashed potatoes.
7. Using a rolling pin, roll out the puff pastry to the same size as the baking dish. Gently position the puff pastry over the top of the potatoes, making sure to tuck the edges of the pastry down along the inside of the baking dish. Cut several slits into the pastry, and brush with the beaten egg. Bake at 350℉ for 60-75 minutes, or until the puff pastry is golden brown.


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