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Venison and Leek Pie

Beef may also be used for this recipe. We make it during the spring when leeks are plentiful.





List of Ingredients



• 2 tablespoons oil
  
• About 1 1/2 pounds floured and seasoned venison stew meat (a roast cut into cubes does nicely)
  
• 3 cups chopped leeks
  
• 2 tablespoons mince garlic
  
• Salt and pepper
  
• 2 cups hot water
  
• 3 dried chiles
  
• 1 can beef broth
  
• 6 potatoes, cubed
  






Instructions



1. Saute the floured venison cubes in the oil. When brown, add leeks and garlic. Continue sauteing until leeks are tender. Add salt and pepper and hot water. Scrape the browned bits from the bottom of the pan. Add chiles and broth. Bring to a boil. Add the potatoes. Simmer 30 minutes.
   
2. Spoon the stew into a casserole and cover with pie dough vented with holes. Bake at 425 about 40 minutes until crust is nicely browned.
   






Final Comments


I like a green salad with this and perhaps some green peas.