Venison Meatpies with Beer Gravy


I found some leftover pie dough in the freezer and some pre-cooked ground deer.   My sweetheart likes to create wonderful dishes as much as I do and stashed some pie dough from a previous dish in the freezer. Our favourite pie dough is from the recipe off the back of the tenderflake box. 

After thawing the deer about 1/2 a pound, I added it to a frying pan and 1 sliced carrot and 4- 6 chunked mushrooms. Frying on medium.  Adding 3 cloves of garlic and about 3/4 Tbsps of Oregano I let the flavours blend. Since the deer was already cooked I just wanted to Cook the carrots and mushrooms enough for the pie filling. I added half a beer and a beef bouillon cube and mixed till the cube was disolved.  Let simmer for a minute or two. Add 1 1/2 Tbsps flour and mix till lumps are gone and you have a nice gravy.  If you need add more beer if it gets too thick.

After thawing the dough, I rolled it out and cut circles big enough for my mini pies. Press the dough lightly into the bottom of the pie pan.  I used the Breville Pie Maker and was able to do 4 mini pies at once. Add the meat filling till it is heaping and put the top crust on.  I cut little vents in the top. Don’t know if this is important in the pie maker but I did it anyways.  On some I buttered the top of the crust and some I didn’t.  I enjoyed the crust on the once with the buttered tops better.  They served nice with a dab of HP sauce on the side. And reheated nice in the oven or in the microwave for lunches.

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