{"id":246,"date":"2020-09-29T02:46:53","date_gmt":"2020-09-29T02:46:53","guid":{"rendered":"https:\/\/www.edibleoutdoorscook.com\/?p=246"},"modified":"2021-06-03T19:19:48","modified_gmt":"2021-06-03T19:19:48","slug":"venison-meat-pies","status":"publish","type":"post","link":"https:\/\/www.edibleoutdoorscook.com\/?p=246","title":{"rendered":"Venison Meat Pies"},"content":{"rendered":"\n
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The Meat Pies in Natchitoches, LA are known throughout the south for their hand sized delicacy.\u00a0 So much so, that people from Texas, Arkansas, and Mississippi will travel several hours to another state just to get their hands on some.\u00a0 Several years back, I was in a deer hunting lease just outside of Natchitoches.\u00a0 The hunting there was mediocre, but the food was outstanding.\u00a0 Me and a group of guys would travel to town between the morning and evening hunts to eat these things.\u00a0 Truthfully, I probably stayed in the lease longer than I should have, just because of the nearby pies.\u00a0 It didn\u2019t take me long before I developed my own version of meat pies.\u00a0 But my pies would include venison instead of some old boring beef.<\/p>\n\n\n\n

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One of beautiful things about this dish is its simplicity.\u00a0 8 ingredients and a hot oven are all that\u2019s needed.<\/strong><\/p>\n\n\n\n

1 lb of ground venison (I really won\u2019t be upset if you use beef\u2026but why??)<\/p>\n\n\n\n

1 small can of mushrooms (drained)<\/p>\n\n\n\n

3 tsp of B-V Broth and Sauce (I find mine at Rouse\u2019s)<\/p>\n\n\n\n

\u00bc cup Guidry\u2019s creole seasoning<\/p>\n\n\n\n

1 box of puff pastry<\/p>\n\n\n\n

Seasoning to taste<\/p>\n\n\n\n

1 tbs of olive oil<\/p>\n\n\n\n

1 tbs of flour<\/p>\n\n\n\n

1 egg for egg wash<\/p>\n\n\n\n

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I first start by saut\u00e9ing the Guidrys in olive oil.\u00a0 Once tender, add the mushrooms and cook for several minutes.\u00a0 Add your meat and cook until browned.\u00a0 Add your B-V and cook for several more minutes.\u00a0 It is important that you do not drain the liquid.\u00a0 Add your flour to thicken your filling.\u00a0 Remove it from heat to let it cool for 15 minutes or so.\u00a0 While this is cooling, take your puff pastry and gently roll it out with a rolling pin.\u00a0 Cut your pastry dough 4\u201d squares.\u00a0 One sheet should provide you with appx 4 squares.\u00a0 Place the filling on one square and cover it with another.\u00a0 Seal them on the edges with a fork and paint the egg wash on the top so that it will brown.\u00a0 Place into a preheated 400 degree oven and cook for apx 15-20 or minutes or until browned.\u00a0<\/p>\n\n\n\n

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This dish would be a great appetizer or as a main course, served alongside homemade onion rings and a good beer.\u00a0 If you find that you have too much stuffing at the end, save it to add to your scrambled eggs the next morning.<\/p>\n\n\n\n

Bon Appetit<\/strong><\/p>\n\n\n\n

-Jason Thornton<\/p>\n\n\n\n

Can’t get enough of the Edible Outdoors Cook? Follow me on Facebook<\/a> and Instagram<\/a>!<\/strong><\/em><\/p>\n\n\n\n

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The Meat Pies in Natchitoches, LA are known throughout the south for their hand sized delicacy.\u00a0 So much so, that people from Texas, Arkansas, and Mississippi will travel several hours to another state just to get their hands on some.\u00a0 Several years back, I…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[6,109,10,74],"tags":[11,18,7,14,19,13],"class_list":["post-246","post","type-post","status-publish","format-standard","hentry","category-cajun-recipe","category-meat-pie-recipe","category-recipe","category-venison-recipe","tag-cajun-recipe","tag-meat-pies","tag-recipe","tag-venison","tag-venison-meat-pies","tag-wild-game-chef"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=246"}],"version-history":[{"count":1,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/246\/revisions"}],"predecessor-version":[{"id":252,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=\/wp\/v2\/posts\/246\/revisions\/252"}],"wp:attachment":[{"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.edibleoutdoorscook.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}