Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Master Chef Don F. Easley Jr.      

Recipe Categories:


    Source of Recipe

    Master Chef Don Easley

    List of Ingredients

    Neck or backbone broken in chunks, fat removed
    2 cups venison broth
    2 tsp. salt
    1/2 tsp. black pepper
    1 beef bouillon cube
    1 cup all purpose flour
    1/3 cup vegetable shortening
    1/2 tsp. salt
    4 tsp. ice water
    2 carrots cooked and diced
    1/2 cup canned peas
    1/2 cup canned corn
    2 med. potatoes cooked and diced
    1/4 cup all purpose flour
    1/2 cup melted butter or margarine
    1/2 cup milk
    1 rib celery, chopped


    Place venison, water, celery, salt, pepper, and bouillon cube in pot; cover and boil. Reduce heat and simmer for 2 hours. Remove bones from pot, let cook, pick meat, and dice. Strain broth and set aside. Sift 1 cup flour with 1/2 tsp. salt in a bowl. Add shortening and work with hands until flour and shortening have blended. Add water and mix quickly.

    Place dough on plate; cover with wax paper and refrigerate 15 minutes. Then roll out dough to make top crust for the pot pit. When finished preparing dough, melt 1/2 cup butter in a saucepan. Add 1/4 cup flour and stir until paste becomes almond colored. Stir in venison broth; add milk AFTER sauce thickens. Add vegetables, folding in gently, and put in casserole dish. Cover with pastry, brush with melted butter and bake at 425 degrees until crust is lightly browned.




previous page | recipe circus home page | member pages
mimi's cyber kitchen |