INGREDIENTS:

2 CUPS ground venison burger

2 TBSP BUTTER

1 CLOVE GARLIC, MINCED, Or 2 Tsp of garlic in a tube

2 cups of frozen stock vegtables

1 CUPS BEEF STOCK

1 SHEET OF FROZEN PASTRY DOUGH

1 EGG

Instructions:

  1. Fry Venison with butter and garlic.
  2. Cook vegetables in pan with stock until tender. Cook until the liquid is reduced and thick enough to coat the back of a spoon. If the sauce doesn’t thicken, add a slurry of cornstarch until thickened. Season with salt and pepper to taste.
  3. Pour burger mixture in with the vegetables in your cast iron skillet or an oven proof baking dish. Place the pastry dough over the top making cuts in the top to vent.
  4. Mix the egg in a small bowl and brush the top of the pastry with the egg wash.
  5. When ready to cook, set the temperature to 350℉ and preheat, lid closed for 15 minutes
  6. Place directly on the grill grate and bake for 30-45 minutes until the top is lightly browned and bubbling.
  7. Let stand 10 minutes before serving.