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    Venison Pie


    Source of Recipe


    Aunt Saunny
    1 pound ground venison
    1/2 cup bread crumbs
    1/4 cup chopped onion
    1/4 cup chopped bell pepper
    1 1/2 teaspoons salt, divided
    1/8 teaspoon oregano
    1/8 teaspoon pepper
    2 (8 ounce) cans tomato sauce, divided
    1 1/3 cups quick-cooking rice
    1 cup water
    1 cup shredded Cheddar cheese, divided

    Combine venison, crumbs, onion, bell pepper, 1 teaspoon salt, oregano, pepper and 1/2 cup tomato sauce. Mix well and pat firmly in bottom and on sides of a 9-inch pie plate, fluting edges. Combine rice, water, 1/4 cup cheese, remaining tomato sauce and 1/2 teaspoon salt. Pour over meat mixture. Cover with foil and bake at 350 degrees F for 25 minutes. Remove foil; add cheese and bake 15 minutes more. Cut into wedges.
 

 

 

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