So, I’ve been a bit off the ball when it comes to these Improv Challenges.
You see, I really enjoy doing them. Makes me think outside of the box a little bit when I am coming up with recipes.
This can backfire bit for me though. Like last month when the ingredients were heart shaped foods and flours. Problem was I use flour daily. I bake constantly and flour is not a challenge for me. So I over thought it, and ended up panicking, and then the improv day came and went and I never managed to get anything posted. I so could have rocked that challenge, but alas, I did not.
So for this month’s challenge of peas and carrots, I copped out a bit by using frozen peas and carrots, but still am sharing with you an awesome recipe that I make all the time. The recipe came about when we ended up with tons of leftovers from an enormous venison roast we cooked up for dinner.
Because venison (especially left over venison) can be a bit gamey, I make a beef gravy to go into it. Of course if you don’t like, or don’t have access to venison, beef will work just fine as well. These also freeze amazingly, so if you have time, a double batch will give you lots to stow away in the freezer for a quick and easy meal.
Leftover Venison Meat Pies
makes about 8 pies.
- Pastry ( store-bought or homemade) for a double crust pie
- 1 tbsp butter
- 1/2 small onion, diced
- 1 clove of garlic, minced
- 1 1/2 cups beef stock , divided
- 2 tbsp flour
- 3/4 cup left over venison roast, diced
- 3/4 cup frozen peas and carrots ( I used frozen mixed veggies)
- 1 cup shredded cheddar cheese ( optional)
- Preheat the oven to 350°F.
- Roll out your pastry to about an 1/8 in (2-3mm). Cut out 8 5 in ( 12 cm) circles, re-rolling out as needed. Because I didn’t have a round cutter that big, so I used a bowl and the tip of a knife to cut out my circles. Gently fold them into the cups of a muffin pan and set aside. With the remaining pastry, cut out 8 2 in (5cm) circles and set aside.
- In a deep pan or dutch oven, melt the butter over medium heat. Add the onions and garlic and cook until translucent.
- Pour in 1 cup of the beef broth and bring to a boil. Meanwhile whisk the flour in the remaining 1/2 cup of broth. Add to the boiling stock, and stir constantly, until slightly thickened.
- Add the meat, veggies, and cheese if using, and cook until warm.
- Divide the mixture between the eight prepared shells. Top with the rounds, and bake for 15-20 minutes, or until the pastry is golden.
Don’t forget to click the link to check out the other great Peas and Carrots recipes!