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Wild Venison and Blueberry Pie Recipe
This Wild Venison and Blueberry Pie is truly a unique and flavorful combination of ingredients. The sweet blueberries combine perfectly with the rich and savory wild venison to create an unforgettable dish that will be a hit at any dinner table. The homemade crust is flaky and buttery, and the filling is a delicious blend of juicy blueberries and tender, flavorful venison.
Ingredients:
- 1/2 pound ground wild venison
- 1/4 cup walnuts, chopped
- 1/4 cup dried cranberries
- 1/4 cup maple syrup
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 2 cups fresh or frozen blueberries
- 1 recipe for double crust pie dough
Directions:
- Preheat oven to 375 degrees F.
- In a large bowl, combine the venison, walnuts, cranberries, maple syrup, rosemary, garlic powder, onion powder, salt, and pepper. Mix together until all ingredients are evenly distributed.
- Roll out one of the discs of pie dough and place into a 9-inch pie plate.
- Spoon the venison mixture into the prepared pie plate.
- Top with the blueberries.
- Roll out the second disc of pie dough and place it over the top of the pie. Crimp the edges of the dough together to seal.
- Cut several slits in the top of the pie for steam to escape.
- Bake for 40-45 minutes, or until the top is golden brown and the filling is bubbling. Let cool before serving.