Deer Pie
Recipe courtesy of Mike G., Clover, South Carolina
Here is a venison recipe submitted to us by one of our readers from South Carolina. This is an easy to prepare dish that is perfect for Dutch oven cooking. Try preparing this with bison meat if venison is unavailable. Both meats are very lean and great sources of protein.
Ingredients:
2 cans crescent dinner rolls
1lb ground venison
¼ cup diced onion
Dash of Cayenne pepper
8oz pepperjack cheese, cubed
2 cups shredded 3 cheese mix
1 15oz can Mexi-Corn
¼ cup jalapeno peppers (or to taste)
2-3 tsp jalapeno juice.
Directions:
Brown the ground venison and onion in a couple tablespoons of olive oil. Drain the liquid from the can of Mexi-corn and add it along with a dash of cayenne pepper to the mixture. Place the contents of 1 can of dinner rolls into the bottom of a 10" Dutch oven. Spoon meat and onion mixture over rolls. Add a layer of cubed cheese, shredded cheese and jalapenos. You can usually get 3 layers of the mixture into the pot. Pour the jalapeno juice over the mixture and cover with the contents of the second can of dinner rolls. Bake at 350° until the cresent rolls are brown then serve. If cooking outdoors use 24 charcoal briquettes. Place 15 lit briquettes on top and 9 underneath your Dutch oven. You may need more coals in windy or cold weather.
Serves 6 to 8