Venison pot pie

                It is equally appealing made with beef. The stew improves as it stands, making it a convenient dish to serve after a day of cross-country skiing. Prepare the filling and the crust ahead, refrigerate them, then assemble and bake the pie as you enjoy appetizers and a sauna.

Makes 8 servings

• 1 tablespoon butter
• 1 tablespoon olive oïl
• 2 pounds (1 kg) venison stew meat, cut in ½-inch cubes
• ½ cup al-purpose flour
• 2 cups chopped onions
• 2 cups diced carrots
• 2 cups diced rutabaga or turnip
• 3 cups dry red wine
• 3 cups beef broth
• 3 tablespoons chopped fresh sage or 1 tablespoon dried
• 2 bay leaves
• 3 tablespoons Special Spice Mix (see note below)
• 1 large potato, peeled and diced
• Hot Pepper sauce to taste
• Worcestershire sauce to taste
• 1 recipe lemon pastry (click here for recipe)
• 1 egg, lightly beaten with 1 tablespoon water, to glaze

1. Heat the butter and oïl in a large, heavy Dutch oven over medium heat.
2. Dredge the meat in the flour and Brown in batches, transfering in a bowl as you go.
3. Add the onions, carrots, and rutabaga to the pan, then Brown over high heat for 3 minutes, remove and reserve.
4. Add the wine to the pan and boil until reduce by half, return the venison to the pan.
5. Add the beef broth, sage, bay leaves and Special Spice Mix, simmer, covered, for 1 hour.
6. Add the vegetables and the potato and simmer 30 minutes.
7. Add the hot Pepper sauce and Worcestershire sauce.
8. Turn the filling into a 3-quart casserole.
9. Roll the crust out to fit the top of the pan and press the edges to the pan, trim off any excess.
10. Brush the pie with glaze, and pierce 4 or 5 times to make air vents.
11. Bake in 350F oven for 35 to 45 minutes or until the crust is golden.
12. Serve hot.

Note

To make Special Spice Mix, combine

• 3 tablespoons paprika
• 2 tablespoons garlic powder
• 2 tablespoons black Pepper
• 1 tablespoon onion powder
• 1 tablespoon oregano
• 1 tablespoon thyme leaves
• 2 teaspoons salt

Store in a jar with a tight-fitting lid.

BON APPETIT