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Venison Pot Pie (with biscuit topping)
Our thanks to Lloyd Barnhart for sharing this recipe.
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~ 1/2 lb lean ground venison
~ 1 - 12 oz. jar fat free beef gravy
~ 2 cups frozen mixed vegetables
~ bold red wine to rinse gravy jar
~ 1/2 - 1 cup beef broth, made from bouillon is fine
~ 1 – 10 count can of biscuits
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Pre-heat oven to 400 degrees.
Brown venison in 8” - 10" cast iron skillet. Do not drain
While the meat is cooking, simmer the vegetables substituting beef broth for water for 6 minutes.
When meat is browned, stir in the gravy. Rinse the jar with a little of the wine and stir that in also.
Stir the vegetables into the meat/gravy mixture.
Simmer until bubbling,
Top with the biscuits and put in the oven.
Bake for 10 – 15 minutes or until well browned.
Remove from oven and let sit for 10 minutes.
Serve and enjoy.
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