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Tag: Pot Pie

  • Amazing Elk Pot Pie Recipe | Baking with the Baker's

    Baking with the Baker’s Elk meat recipe. How to cook ground elk meat into a delicious pot pie. (Optional: Beef Pot Pie) Ingredients: …

  • Amazing Elk Pot Pie Recipe | Baking with the Baker's

    Baking with the Baker’s Elk meat recipe. How to cook ground elk meat into a delicious pot pie. (Optional: Beef Pot Pie) Ingredients: …

  • Rabbit Pot Pie Topped with Cheese & Sliced Mushrooms

    This wild rabbit pot pie recipe is sure to warm your belly and satisfy your hunger.

    Made with a buttery flaky pot pie crust stuffed with cut veggies and a thick cream sauce and then topped with Cheese & Sliced Mushrooms makes this rabbit recipe one of our favorites.

    Rabbit Pot Pie

    • 1 quartered rabbit (or 3 cups cooked wild rabbit, shredded)
    • 2-3 tablespoons butter
    • 1 cup carrots (thinly sliced)
    • 1 medium potato (peeled and cut into ¼-inch cubes)
    • ½ cup celery (sliced)
    • ½ cup onion (chopped)
    • ½ cup frozen peas
    • 1 10.5 ounce can condensed cream of mushroom soup
    • 1 cup water
    • 1 frozen uncooked pie crust
    • 1 egg yolk (slightly beaten)
    • Coarse salt and pepper (to taste)
    1. Cook quartered rabbit in a slow-cooker for 7 hours on low with just enough water to almost cover meat or in a pressure cooker for about 20 minutes. Remove and allow to cool before deboning. The broth can be saved and frozen for later recipes, if desired.
    2. Debone and shred rabbit, carefully checking for small bones and shot.
    3. In a large skillet, heat 2 tablespoons butter over medium heat and add carrots. Cover and cook for 5-10 minutes.
    4. Add potatoes. Cover and cook for 10 minutes, stirring twice. Add additional tablespoon of butter and reduce heat if potatoes begin to stick.
    5. Stir in celery, onion, and peas. Cover and cook for another 5 minutes or until all vegetables are fork-tender.
    6. Remove vegetable mixture from heat and mix in the cooked rabbit, cream of mushroom soup, and water. Stir well to mix.
    7. Spoon mixture into a 2 quart casserole dish and top with thawed pie crust, gently remolding and tucking edges under to fit dish.
    8. Cut several 1” slits in pastry to allow steam to escape. Brush pastry with egg yolk and top with coarse salt and pepper, to taste.
    9. Bake in 375°F oven until golden brown for 30-35 minutes.

    For Ingredients & Equipment Used in

    The Creation of this Wild Game Recipe

    See Products of Interest List Below

    Main Course
    American
    pot pie, rabbit

    For Ingredients & Equipment Used in The Creation of this Wild Game Recipe

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