"Single Bevel pot pie" with canned deer

[Tedd]

My mom makes the best baked beef potpie. This is a variation of that using canned deer meat. The texture of the canned deer is perfect for this. It breaks apart with a fork.

Ingredients:
1-1/2 pint canned deer.  
(eyeball the amounts of remaining ingredients) potatoes, carrots, celery, onion, peas, parsley - chopped up.

Cook the vegetables some beef broth for about 10-15 minutes.

Using a pie pan and pie crust, layer canned deer meat and cooked vegetables alternately on top of pie crust.

Top with thickened broth or gravy. Then cover with pie crust.

Bake at 350 for 45 min to an hour.

     
   
   

[Roger Norris]

Man that sounds good!

[Tedd]

Constant kitchen companion.

     

Until that gets too tiring.
     

[Steve Jr]

I'm going to have to try that, I love potpies. Thanks for sharing.    

[Tedd]

Layering in the filling.
 
   

[Tedd]

Finished pot pie before baking.
 

[Tedd]

The canned deer is easy enough to make and directions can be found online. You do need a pressure cooker. It takes about two hours or so including cleanup to make a batch. I put a bullion cube in each jar before they go in the pressure cooker.

Tedd

[Tedd]

For the deer...I used a Black Widow PCH 57lb@31" with an Arrow Dynamics Trad and a 185 Gr Grizzly single bevel with a 75 gr adapter and factory insert. Total arrow weight is about 650 grains. Broadheads sharpened with the KME system. The arrow was just a inch or so too far front, angled forward and took out both shoulders with a complete and effortless pass through. The deer went about 50 yards and stood for a few seconds before piling up. The blood trail was sufficient but not massive as the hit was a little high. But when they fall over in sight…
Tedd

[Petrichor]

Looking good Chef!

Dang, that looks good!

And congrats on your deer!

Bisch

[joe ashton]

now I'm hunger.
Joe

[Possum Head]

I love canned deer meat. Thanks

[Stump73]

Man that looks good.

[Thumper Dunker]

Now I'm hungry.

[23feetupandhappy]

 

That looks mighty tasty!!!!!

Nice doe too!!!!

[Ragin Bull]

Your makin me hungry man........ Mighty hungry!
Man that looks good!

[Gdpolk]

Do you mind posting the recipe for canned deer?  I am JUST NOW getting started in canning.  I have the cooker and an assortment of Ball tools, but no cans and no recipes.  I'd like to try out some deer meat soon though for what won't fit in the freezer.  Plans were to can the next one I get this season.

[JMR]

My wife makes something just like this with venison burger, she calls it "poor man's pie". It is one of my favorites!

[Tedd]

Whew! This stuff is dangerous! Without a doubt this is my favorite way to eat deer. It goes pretty fast. The wife said it's a good one.  

[Tedd]

Polk,
It seems a little confusing at first but once you familiarize yourself with canning, making the canned deer is pretty easy.
I would guess you could use any cuts of deer meat because the canning process tenderizes, but like anything else if you want a good product, use some good cuts. I use the steaks and sometimes loin.
Start by sterilizing your jars and lids. Use large mouth jars. I use pints. Cut the steak into cubes. 1 1/4" size seems about right. Pack the jars tightly, try to have very few gaps or air spaces. You can fill them a little more than most canning directions say. It will shrink a little. I fill them almost to the top. Do not add water, it will make it's own juice. Put one bullion cube on top of ea jar. Tighten the lids per spec. Can the jars in your pressure cooker at 11lbs for 90 minutes. I usually pull them out of the hot water once it's at a manageable temperature. Then you'll here them pop when they seal.
When the jars are cooled you will have a little leaked grease on them. I wash them carefully before storing.