Best 2 Venison Taco Pie Recipes

Indulge in the tantalizing flavors of venison taco pie, a hearty and flavorful dish that combines the richness of venison with the bold spices of traditional taco seasoning. This delectable pie features a flaky crust enveloping layers of savory venison filling, a creamy and tangy sour cream sauce, and a sprinkling of melted cheese. Accompanying this main course are three enticing recipes: a refreshing cucumber salad with a zesty dressing, a flavorful pico de gallo bursting with fresh flavors, and a classic guacamole with a creamy avocado base. Prepare to embark on a culinary adventure that will satisfy your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

SIMPLE GROUND VENISON TACO MEAT

Simple Ground Venison Taco Meat image

Toss that season packet aside and try this simple recipe instead. Not only does it utilize pantry staples but you also know exactly what is in it. Adding acid to the venison minimizes any gamey flavor it might have had. Serve in taco shells with your favorite toppings.

Provided by Soup Loving Nicole

Categories Venison Recipes

Time 25m

Yield 6

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 pound ground venison
2 cloves minced garlic
2 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
½ teaspoon ground black pepper
2 tablespoons lime juice
1 tablespoon apple cider vinegar
⅓ cup water

Steps:

Heat oil in a large skillet over medium-high heat. Add onion and cook until softened, about 2 minutes. Add venison and cook until crumbly, about 8 minutes.
Stir in garlic, chili powder, cumin, salt, and pepper. Cook for 2 minutes.
Deglaze the pan with lime juice and apple cider vinegar. Add water and turn heat down to medium. Simmer mixture for 8 minutes or until desired texture is reached.

Nutrition Facts : Calories 114.9 calories, Carbohydrate 3.9 g, Cholesterol 52.8 mg, Fat 4.4 g, Fiber 1.3 g, Protein 15 g, SaturatedFat 1 g, Sodium 442.9 mg, Sugar 0.8 g

VENISON POT PIE

Venison Pot Pie image

Finally a dish I'm happy to post! Definitely a family favorite and not hard to make. I use a deep dish pie pan to accommodate all of the ingredients.

Provided by nick_atnite

Categories Meat and Poultry Recipes Game Meats Venison

Time 2h

Yield 8

Number Of Ingredients 22

Ingredients

1 pound venison steak, cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon onion powder
1 pinch salt and ground black pepper to taste
2 tablespoons all-purpose flour
1 egg
2 teaspoons milk
2 tablespoons olive oil
½ large onion, diced
3 cloves garlic, chopped
¾ cup red wine
2 teaspoons Worcestershire sauce
1 (14 ounce) can beef broth
3 tablespoons cornstarch
⅓ cup water
3 large potatoes, cubed
3 large carrots, cubed
3 stalks celery, sliced
1 cup frozen corn
1 cup frozen peas
2 each 12-inch pie crusts
1 ½ cups fresh mushrooms, sliced

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch, deep-dish pie plate.
Season venison with garlic powder, onion powder, salt, and pepper. Mix in flour to coat pieces. Combine egg and milk in a small bowl for egg wash and set aside.
Heat olive oil in a medium saucepan over medium heat. Add onion and garlic; saute until soft and translucent, 5 to 7 minutes. Turn heat to high and add venison; quickly brown the meat while stirring, making sure not to overbrown, 1 to 2 minutes. Remove mixture into a bowl and set aside.
Make gravy by deglazing the pan with red wine and Worcestershire sauce, scraping the browned bits from the bottom with a wooden spoon. Reduce until the pan is almost dry, 10 to 15 minutes. Reduce heat to low and add beef broth. Dissolve cornstarch with water in a bowl and pour into the broth, whisking constantly. Bring to a simmer and reduce heat; cook until thickened, about 5 minutes.
Meanwhile, fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add potatoes, carrots, and celery and cook, uncovered, for 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
Combine drained vegetables with venison mixture, corn, and peas in a large bowl. Mix thoroughly.
Line the prepared pie dish with 1 pie crust, trimming edges if needed. Place venison mixture into the pie crust, pour gravy over the top, spread mushrooms over, and cover with the other pie crust. Brush on egg wash and cut vents in the top.
Bake in the preheated oven until the crust is golden brown and you can see filling is bubbling, 45 minutes to 1 hour. If edges of crust are getting too dark, cover edges with aluminum foil until center crust has caught up. Let cool for 5 minutes before serving.

Nutrition Facts : Calories 532.4 calories, Carbohydrate 62 g, Cholesterol 66 mg, Fat 20.8 g, Fiber 7.4 g, Protein 21.5 g, SaturatedFat 5 g, Sodium 515.6 mg, Sugar 5.6 g

Tips:

Brown the venison well before adding it to the pie. This will help to develop its flavor and prevent it from becoming tough.
Use a variety of vegetables in your pie. This will add flavor, texture, and nutrients.
Don't be afraid to experiment with different spices and seasonings. This is a great way to create a unique and delicious pie.
Let the pie cool slightly before serving. This will help it to set and make it easier to slice.
Serve the pie with your favorite toppings. Some popular options include sour cream, guacamole, salsa, and shredded cheese.

Conclusion:

Venison taco pie is a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual gathering. With its flavorful venison filling, crispy tortilla crust, and melty cheese, this pie is sure to be a hit with everyone at your table. So next time you're looking for a satisfying and unique meal, give venison taco pie a try!