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    You are in: Home / Recipes / Venison or Beef Pie Recipe
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    Venison or Beef Pie

    Average Rating:

     2 Total Reviews

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    • on December 28, 2006

      We enjoyed this pie so much....I used a venison roast, it turned out beautifully. The meat was mild, moist and tender, the sauce was rich, thick and flavourful. I used a little flour to thicken the gravy. I love the combination of bay leaves and cloves in this dish. Thanks so much for sharing this quick and easy to make recipe Mysterygirl.

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    • on October 16, 2006

      This was simple to follow. I made this using deer meat (venison). Although it came out very strong gamy taste that was my selection of the meat. If you do not care for that taste I would reccommend using beef for a much more mild flavor. Was a tiny bit watery so make sure it is pretty thick before you put into the pie crust. I over compensated think a lot more moisture would evaporate in the oven. This is just one of those recipes you have to tinker with because every oven is different and its probably hard to pin-point exactly a standard cooking time for all. But I highly recommend you try this. **** Reviewed for ZAARTAG ****

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    Nutritional Facts for Venison or Beef Pie

    Serving Size: 1 (113 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 290.2
     
    Calories from Fat 146
    50%
    Total Fat 16.3 g
    25%
    Saturated Fat 4.1 g
    20%
    Cholesterol 23.8 mg
    7%
    Sodium 275.5 mg
    11%
    Total Carbohydrate 26.0 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 2.1 g
    8%
    Protein 9.7 g
    19%
    Detailed Nutrition Values About Nutrition Info

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