1 pound lean elk, cut into small pieces
1 medium onion, chopped
2 stalks celery, chopped
8 chicken bouillon cubes
1/8 teaspoon poultry seasoning
6-8 cups of water
Salt and pepper to taste
4 hard boiled eggs, grated
1 15 ounce can peas & carrots, drained
You'll need two packages of frozen
deep dish pie crusts, making four crusts
in all. Thaw them about 15 minutes before
you're ready to fill them. The two top
crusts should be removed from their tin
pans, allowing them to flatten out while
thawing. Once thawed, prick the bottom
crusts several times with a fork.
This recipe makes two pot pies.
Simmer the first seven ingredients in a large pot until the venison is tender. Remove the meat with a slotted spoon, and combine it with the peas and carrots. Fill the crusts, then top with the grated eggs. SAUCE: Dissolve two tablespoons of cornstarch in 1/2 cup of hot water. Slowly add the mixture to the simmering broth, stirring constantly. If necessary, add more cornstarch until the sauce reaches the desired consistency. Pour the sauce over both pies, add the top crusts, and cut a few slits in the dough to allow steam to escape. Dot with butter and bake at 350 degrees for an hour, or until the crusts are golden.